Health benefits
Eggs: nourish blood
Ingredients
Low-gluten flour ( 50g ) | Eggs ( 3 span> ) |
White sugar ( 10g+30g ) | Corn oil ( 35g ) |
Clear water ( 30g ) | Lemon juice ( a few drops ) |
Salad dressing ( Appropriate amount ) | Pork floss ( Appropriate amount ) |
How to make meat floss cake
1. Finished product picture.
2. Separate the egg whites and yolks into two clean water-free and oil-free basins.
3. Preheat the oven to 175 degrees.
Add 10g of white sugar to the egg yolks and stir until the sugar melts.
4. Add 35g of corn oil and stir evenly.
5. Add 30g of water and stir evenly.
6. Sift in 50g of low flour and stir quickly with egg beater.
7. Stop stirring until the batter is smooth and particle-free.
8. Add a few drops of lemon juice to the egg whites, and use an electric egg beater to beat until it becomes rough.Add one-third of the sugar and continue beating.
Beat until the meringue becomes thick and has lines, add one-third of the sugar and continue to beat.
When the texture becomes more obvious, add the remaining sugar and continue to beat at low speed until the slightly curved corners can be lifted.
9.Put one-third of the meringue into the egg yolk paste, quickly stir evenly without scratching Stir in a circular motion to prevent the egg whites from defoaming.
10. Then pour all the meringue into the meringue, and stir quickly evenly.
For the mixing technique, you can refer to my recipe "Six-Inch Chiffon Cake", which contains detailed egg white beating techniques and mixing techniques.
11. Pour the mixed cake batter into the piping tape, cut a small slit, and put it in Pipe out ○-shaped cake batter on a baking sheet lined with greaseproof paper.
12. Place in the middle layer of the preheated oven and bake at 170 degrees for 15-20 minutes.Can.
My oven is 30L, so I bake it in two trays, and put the other tray in the middle and lower layers.If the oven can control the temperature independently, bake at 170 degrees for the upper tube and 150 degrees for the lower tube.
13.After baking, take it out of the oven, remove the oil paper, and let it cool.
14. Prepare salad dressing and pork floss, let cool and cut in half, both pieces are at the bottom Spread salad dressing on one side.
15. Evenly coat one piece with meat floss, and then overlap it with the other piece.
16. Complete the others in sequence.
17. Finished product picture.
18. Finished product picture.
19. Finished product picture.
20. Finished product picture.
21. Finished product picture.
Tips
The mixing of egg yolk paste, the beating of meringue, and the mixing of egg yolk paste and meringue are all the same as those for chiffon cake, so we won’t repeat them here.
Friends who don’t understand can go to the recipe column on my homepage to find the recipe for “Six-Inch Chiffon Cake” to learn.The explanation inside is very detailed.
Small cakes should not be baked for too long as they will become dry.
If the cake you baked is relatively soft, you don’t need to cut it in half, just spread the salad dressing and meat floss on the whole piece and fold it in half into a fan shape.
Pork floss can be bought ready-made or homemade.
There is a recipe for "Homemade Pork Floss" in the recipe column on my homepage.Friends who like it can learn it.
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