Shrimp Seaweed Cake
1.
I used the microwave oven to bite the prawns for a minute and a half. They were crunchy and then crushed by a food processor, seaweed was torn, and also beaten by a food processor
2.
You don’t need to crush the seaweed
3.
I didn’t use that much, I used a half, wash it in advance, and drain the water for later use.
4.
Heat milk + melt sugar + egg yolk + minced shrimp skin 6g and stir evenly
5.
Sift in low flour and cornstarch, mix well ~ preheat the oven
6.
Whip the egg whites until wet foaming, lift the hook, mix it with the egg yolk paste, and pour it into the baking tray
7.
Shrimp dander
8.
Sprinkle shrimp dander, chopped seaweed, green onions, and shake out big bubbles
9.
After sprinkling, I used a sieve to press the onions to make the onions sticky. Put them in the oven at 145 degrees for about 40 minutes. Adjust according to my own oven. I have tried many times. After 180 or 20 minutes, they will shrink and they will not be cooked.
10.
Bake out, cut into pieces
Tips:
The shrimp skin and sugar in the egg yolk paste can be added according to your own taste. I personally like this salty and light. The baking pan I used is a bit shallow and oiled paper is used, the size is 28x20