Seaweed and meat floss cake

2024-06-24 19:54:30  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve vision

Ingredients

Eggs ( Six )
Low-gluten flour ( 90g )
White sugar ( 80g )
Milk ( 40g )
Oil ( 40g )
Seaweed ( 5g )
Pork floss ( 50g )
Lemon juice ( appropriate amount span> )

How to make seaweed and meat floss cake

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    1. Prepare the required ingredients

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    2.Separate the egg whites and yolks and put them into an oil-free and water-free basin

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    3.Pour in 40 grams of oil

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    4.Pour in 40 grams of milk

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    5. Use the egg to draw Z Stir evenly

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    6.Sift in the low-gluten flour and stir evenly

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    7.Add appropriate amount of lemon juice to the egg white

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    8.Use a whisk to beat the eggs until thick and add one-third of the sugar

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    9.Continue to beat until thick and fine foam, add one-third of the sugar for the second time

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    10.Continue to beat until there are textures, add the last third of the sugar

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    11. Beat the egg whites until they become dry peaks.Lift the egg beater and there will be small upright corners

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    12.Add one-third of the egg whites and seaweed and meat floss into the egg yolk paste, stir evenly

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    13.Pour the mixed batter into the egg whites and mix evenly

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    14.Fall again Add the remaining seaweed and meat floss

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    15. Stir or cut and mix evenly, do not make circles

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    16.Set the oven to 140℃ for upper heat and 150℃ for lower heat, and preheat in advance

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    17.Pour the batter into the mold from a high place, shake out the big bubbles, put it into the oven, and bake for 45 minutes

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    18.Take it out and shake it for a few times, invert it and let it cool completely

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    19.Freehand demoulding is perfect

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    20.Cut into pieces and enjoy

Tips

If you don’t have lemon juice, you can use white vinegar instead, mainly to increase the stability of the egg white and remove the fishy smell.Be gentle when mixing the egg yolk paste to avoid gluten.When mixing the batter, do not stir in circles to avoid defoaming.Use the turning or cutting technique.The basin must be oil-free and water-free.Do not mix the egg whites with the egg yolks, which is not conducive to whipping.Oven temperatures are for reference only.

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