)
1. Spread greased paper on the baking tray and sprinkle with seaweed; (you can also cut seaweed slices)
)
2. Knock the separated egg yolk, corn oil, salt and milk into the basin;
)
3. Fully emulsify and beat evenly;
)
4. Sift in low powder;
)
5. Add sugar to the egg white three times to beat until wet foaming, and then lift the egg beater to form a bend;
)
6. Stir in z-shaped or tic-tac-toe until there is no dry powder, and lift the egg to a smooth state;
)
7. Preheat the oven at 150 degrees, take one-half of the meringue into the egg yolk paste bowl, first use a spatula to gently scrape it, and then use the mixing technique to make it quickly mixed;
)
8. Pour the mixed egg yolk paste into the remaining meringue;
)
9. Use the same mixing method to mix evenly;
)
10. Put the piping bag in a wide-mouth cup with a slight depth, and pour the mixed egg yolk paste;
)
11. Cut the piping bag and squeeze it on the seaweed in a spiral shape, shake the baking pan to make the thickness uniform, then put the baking pan into the preheated oven, and bake at 150 degrees for 25 minutes until the surface is golden;
)
Tips:1. Please control the size of the piping bag. It is recommended to cut a small mouth first, and then adjust it according to your own needs. If the batter is too big, it is difficult to control the batter and the finished product is too big;
2. The batter is too thick and the baking time is too long and it is difficult to form a crispy taste in the center, so it is recommended to shake the baking pan to make it thin;
3. There is a certain gap between the batter, and it can be baked in multiple trays, or the remaining batter can be squeezed into a paper cup;
4. Oil paper is recommended for easy demoulding;
5. Due to the difference in the thickness of the oven and the batter, the baking time is for reference only;
