Chive pork floss cake recipe
Chopped scallion, not scallion white. Meat floss is made by yourself, you can also buy it!Put oil, milk and salt into a bowl. Stir with an egg beater

Ingredients
Egg | 6 |
Milk | 80 g |
Edible oil | 70 g |
Salt | 3 g |
berry sugar | 50 g |
Low gluten powder | 120 g |
lemon juice | A few drops |
dried meat floss | appropriate amount |
chopped green onion | appropriate amount |
Instructions
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Chopped scallion, not scallion white. Meat floss is made by yourself, you can also buy it!
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Put oil, milk and salt into a bowl. Stir with an egg beater. Stir until emulsified. If you don't understand the emulsified state, just stir it directly for about a minute!
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Sift in low powder and mix well.
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Pour the eggs into an oil-free and water-free egg bowl. Take out the egg yolk with a spoon and put it into the mixed batter.
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Mix the egg yolk and batter evenly and the egg yolk batter will be ready.
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preheat; 180 degrees. Add lemon juice to the egg white, add 1 / 3 of the fine granulated sugar, and beat it with an electric egg beater at high speed until there are big bubbles in the fish eyes.
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Add 1 / 3 of the fine granulated sugar. Beat at medium speed until bubbly.
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Continue to beat at medium speed until there is a grain. Add 1 / 3 of fine granulated sugar.
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Hit it at low speed until there is a big hook.
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Take one third of the protein and put it into the egg yolk paste. Cut and mix it completely. Use a scraper. I'm used to directly using the egg beater.
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After mixing well, pour the egg yolk paste into the remaining protein.
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Turn over and mix evenly.
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Spread oil paper or oil cloth inside the baking pan, pour the cake paste into the baking pan from a higher place, scrape it evenly with a scraper and spread it all over the baking pan.
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Sprinkle with scallion and meat floss. Place in the oven. Middle layer. 180 degrees. 20 minutes! Pay attention to coloring the back. Cover the tin foil in time.
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Take it out after baking. Fall vertically from a high place. Then flip the baking net covered with oil paper. Remove the baking tray.
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Open the four sides of the oilcloth or oilpaper to help dissipate heat. Remove the oilpaper or oilpaper after a few minutes.
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Turn it over. Let it cool.
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Just cut it into what you want.
Nutrition Facts
calories | 392 calories |
carbohydrate | 67 g |
cholesterol | 13 mg |
fat | 13 g |
fiber | 2.5 g |
protein | 4.9 g |
saturatedFat | 4.6 g |
sodium | 545 mg |
sugar | 39 g |
transFat | 0 g |
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