~Salad Meat Floss Chiffon Cake

~Salad Meat Floss Chiffon Cake

Overview

If you make too much meat floss, you have to think of ways to get rid of it. After making bread sticks twice, it turned out well, so I decided to try making a salty cake. I followed the usual recipe for making chiffon, with a slight modification and added meat floss and salad. The amount of sugar was reduced because the meat floss and salad dressing have a salty taste. 2 grams of salt was added to the egg yolk paste. The final product was very high and tasted really good. Eat it with salad and meat floss, it is really beautiful!

Tags

Ingredients

Steps

  1. Get the ingredients ready. (Eggs should be refrigerated)

    ~Salad Meat Floss Chiffon Cake step 1

  2. Separate the egg white and egg yolk. The container containing the egg white and egg yolk should be water-free and oil-free. Put the egg white in the refrigerator for later use.

    ~Salad Meat Floss Chiffon Cake step 2

  3. Stir corn oil and water until emulsified.

    ~Salad Meat Floss Chiffon Cake step 3

  4. Add salad dressing and pork floss and mix well.

    ~Salad Meat Floss Chiffon Cake step 4

  5. Sift in the cake flour and stir with a hand mixer in a zigzag motion until there is no dry powder left.

    ~Salad Meat Floss Chiffon Cake step 5

  6. Put in five egg yolks (this is the egg-back method).

    ~Salad Meat Floss Chiffon Cake step 6

  7. Stir in a zigzag motion until smooth and without any flour particles.

    ~Salad Meat Floss Chiffon Cake step 7

  8. Take out the refrigerated egg whites from the refrigerator, squeeze in 3-4 drops of lemon juice, beat the egg whites at slow speed until they become thick and foamy, and add one-third of the sugar.

    ~Salad Meat Floss Chiffon Cake step 8

  9. Beat at medium speed until the egg whites are fine, then add one-third of the sugar and continue beating at medium speed.

    ~Salad Meat Floss Chiffon Cake step 9

  10. When lines appear, add the last amount of sugar.

    ~Salad Meat Floss Chiffon Cake step 10

  11. Finally beat until wet to dry and almost hard.

    ~Salad Meat Floss Chiffon Cake step 11

  12. Add one-third of the egg whites to the egg yolk paste and mix evenly without making circles.

    ~Salad Meat Floss Chiffon Cake step 12

  13. Pour the mixed cake batter into the remaining egg whites.

    ~Salad Meat Floss Chiffon Cake step 13

  14. Stir evenly, remember to stir thoroughly from the bottom to avoid egg yolk paste remaining on the bottom of the basin.

    ~Salad Meat Floss Chiffon Cake step 14

  15. Then pour it into an 18cm chimney mold and tap twice to knock out the big bubbles in the cake batter. (If you don’t have a chimney mold, you can use an 8-inch chiffon mold)

    ~Salad Meat Floss Chiffon Cake step 15

  16. Preheat the oven to 150 degrees for 10 minutes in advance. Place the second-to-last layer of cake and bake at 150 degrees for about 60 minutes. After baking the cake, take it out and place it on the table and shake it twice.

    ~Salad Meat Floss Chiffon Cake step 16

  17. Then immediately invert and let cool until completely cooled before unmoulding. When eating, cut it into pieces and eat it with meat floss and salad dressing for a more delicious taste.

    ~Salad Meat Floss Chiffon Cake step 17

  18. A small attempt can lead to a different delicious taste.

    ~Salad Meat Floss Chiffon Cake step 18

  19. Eat it with salad dressing and pork floss, super delicious!

    ~Salad Meat Floss Chiffon Cake step 19

  20. The salty chiffon cake will give you unexpected surprises!

    ~Salad Meat Floss Chiffon Cake step 20

  21. If you want to eat it after seeing the picture, go home and cook it!

    ~Salad Meat Floss Chiffon Cake step 21

  22. Seeing this picture makes me want to eat it again😊

    ~Salad Meat Floss Chiffon Cake step 22

  23. One more picture will make my mouth water, and I will bake one later!

    ~Salad Meat Floss Chiffon Cake step 23