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. Stir until emulsified. If you don't understand the emulsified state, just stir it directly for about a minute!

Sift in low powder and mix well.

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.

Mix the egg yolk and batter evenly and the egg yolk batter will be ready.

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.

Add 1 / 3 of the fine granulated sugar. Beat at medium speed until bubbly.

Continue to beat at medium speed until there is a grain. Add 1 / 3 of fine granulated sugar.

Hit it at low speed until there is a big hook.

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.

After mixing well, pour the egg yolk paste into the remaining protein.

Turn over and mix evenly.

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.

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.

Take it out after baking. Fall vertically from a high place. Then flip the baking net covered with oil paper. Remove the baking tray.

Open the four sides of the oilcloth or oilpaper to help dissipate heat. Remove the oilpaper or oilpaper after a few minutes.

Turn it over. Let it cool.

Just cut it into what you want.