How to make small cubes of meat floss

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  1. Prepare the following materials.In order to prevent the egg yolk from forming a skin in the air, combine corn oil and milk Add to the egg yolk and shake gently to coat the egg yolk.

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  2. Turn the egg beater to low speed to beat the egg whites, and then turn to high speed.Beat the egg whites until they turn white.When the volume expands to 2 or 3 times, turn on the egg beater at medium speed and add the sugar while beating.Beat until the meringue is fine and shiny.Stop to check the status and lift it up with the egg beater.It will flow and form long curved hooks, so turn to low speed and beat until you can clearly see the lines.Lift the egg beater and it will appear in the state of large curved hooks.Don't over-beat.(Preheat the oven at 170° with upper and lower heat)

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  3.At this time, use a whisk to beat the egg yolks Spread, don't over-whip, just mix well.Sift in the low-gluten flour and mix on low speed until dry powder is no longer visible.

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  4. First use a whisk to lift a spoonful of the meringue and place it into the egg yolk paste.Stir evenly using the mixing technique.Then pour all the evenly mixed egg yolk paste into the meringue and mix evenly with a spatula.In this way, the batter is ready

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  5. Pour the batter evenly onto the baking sheet.Smooth with any tool.Tap the bottom lightly to make big bubbles pop out.(It must be put into the oven within five minutes) Now you can put the batter into the preheated oven with upper and lower heat at 170° and bake for 25 minutes (can be adjusted according to the temperament of your own oven)

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  6. Bake until the surface is golden and it feels dry and firm when pressed with your hands.The next step is to cut into pieces and spread the sauce and meat floss

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  7.Isn’t it very simple, you can come too Try it.