Shopee Seaweed Cake
Overview
I'm a little excited. I made a salty shrimp skin and seaweed cake today. It tastes very good~ I was packing up the dry goods at home a few days ago. I almost forgot about the shrimp skin I bought before, and the seaweed for making sushi. Because my family doesn't like fishy things, I usually eat it alone and rarely make it. I want to use up all these things~ I have always wanted to make some cakes with less sugar and less oil for my grandparents. I finally put it into practice today. I added dried shrimps and seaweed to the cake to make it salty and sweet. Even the elderly dare not eat too much. It tasted really good. The aroma when baked ~ it was really delicious. Even my mother who usually doesn’t eat dried shrimps and seaweed said it was delicious and she was happy
Tags
Ingredients
Steps
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I crumbled the shrimp skin in the microwave for a minute and a half, and then crushed it with a food processor, shredded the seaweed, and also used a food processor to beat it
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No need to crush the seaweed too finely
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I didn’t use that much, I used less than half, washed it in advance, drained and set aside
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Heat the milk + melt the sugar + egg yolk + 6g dried shrimps and mix well
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Sift in the flour and cornstarch, mix well ~ Preheat the oven
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Whip the egg whites until they become wet peaks, then mix evenly with the egg yolk paste and pour into the baking pan
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Sprinkle shrimp crumbs
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Sprinkle shrimp crumbs, chopped seaweed, green onions, and make big bubbles
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After spreading it, I pressed it with a sieve to make the green onions stick more firmly. Put it in the oven at about 145 degrees for 40 minutes. Adjust it according to your own oven. I have tried it many times at about 180 degrees and it will shrink after 20 minutes and it will not be cooked properly
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Bake it out of the oven and cut into pieces
