How to make seaweed, meat floss and sesame cake

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  1.The butter is softened at room temperature to the point where it can be easily pierced with chopsticks;

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  2.Add soft white sugar to the butter instead of using powdered sugar or fine sugar;

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  3.Stir the butter and sugar with an electric whisk to prevent splashing, and beat until completely mixed until emulsified and white;

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  4. Add all the egg liquid and mix it with an electric egg beater.I have tried adding the egg liquid in batches and it is much more convenient;

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  5. Sift in all the low-gluten flour and mix well; add sesame seeds, seaweed and minced pork floss and mix again to form a ball.The ratio of the three is up to your liking.If you like more sesame seeds, add more sesame seeds.If you like more seaweed, just tear more seaweed into it, and the same is true for pork floss.

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  6.Add sesame seeds, seaweed and minced pork floss and stir again to form a ball.The proportion of the three is according to your preference.If you like more sesame seeds, put more sesame seeds.If you like more seaweed, just cut more seaweed and put it in.The same is true for pork floss.

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  7.After mixing well, it will be in a softer state;

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  8.Weigh the small doses and divide them into 25g each, roll them into round balls and flatten them, and press your thumb in the middle of each one;

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  9. Brush all with egg wash;

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  10. Preheat the oven to 170° and bake for 25 minutes.