Salad meat floss cake

Overview

When I received the trial product, I was thinking, how can I turn it into a food that the babies can fall in love with if they don’t like salad dressing? So I came up with this little cake. Unexpectedly, when the finished product came out, the babies all ate it very happily. I completely lost the usual feeling of not liking salad dressing when I hear it. The taste also amazed me. It’s great. Come and try it too

Tags

• baking
• old man
• afternoon tea
• fast food
• corn oil
• egg
• low gluten flour
• pork floss
• whole milk
• fine sugar
• lemon juice or white vinegar
• salad dressing

Ingredients

Steps

1. 1 Egg yolk protein separation

   

2. 2 Protein in separation

   

3. 3 Add 10 grams of fine sugar to the egg yolks and beat until the fine sugar dissolves and mix

   

4. 4 Add 20 grams of corn oil, mix the corn oil and egg yolk until combined

   

5. 5 Mix whole milk until combined with egg yolks

   

6. 6 Sift the low-gluten flour into the egg yolk paste, and mix the low-gluten flour with a Z-shape until no dry flour can be seen

   

7. 7 Add the well-mixed egg yolk paste to the salad dressing and mix until combined

   

8. 8 The egg yolk paste can be set aside for later use. At this time, you can preheat the oven to 150 degrees for 10 minutes

   

9. 9 Add a few drops of lemon juice or white vinegar to the egg whites and beat until the fish is soaked. Add one-third of the fine sugar

   

10. 10 Beat the egg whites until smooth, add the second caster sugar, and continue beating

    

11. 11 Add the fine sugar for the third time when the lines are obvious and continue to beat until the meringue is whipped into a protein foam with small peaks

    

12. 12 Whisk until small sharp corners appear as shown

    

13. 13 Pour one-third of the meringue into the egg yolk batter, and use a hand mixer to stir from the bottom up until it is smooth and fine

    

14. 14 Then pour the egg batter into the meringue, use a spatula to stir quickly and evenly

    

15. 15 Mix into a shiny and delicate cake batter

    

16. 16 Code loose meat into the mold

    

17. 17 Then add the remaining meat floss to the cake batter and mix evenly

    

18. 18 Put the egg paste in a piping bag or plastic bag and pipe it onto the mold

    

19. 19 The cake batter squeezed out of the bag will be relatively flat. Shake the mold and put it into the oven. Place the middle and lower layers on top and bottom, and heat at 150 degrees for 20 minutes

    

20. 20 The coloring of the baked cakes is also very nice