Pinctada recipe

Pinctada

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Finally, I drew the grass for this net red meat pine shell. Hidden under the full meat pine is the soft and delicious cake embryo. The taste is light and not greasy. The taste is moist and tender.

Cooking ingredients

lemon juice:a few drops

salad dressing:moderate amount

meat floss:moderate amount

Cooking Steps

Step1:Get all the ingredients read

Step2:Separate the yolk from the egg white. Put them in two clean basins without oil or water

Step3:Milk in corn oi

Step4:Thoroughly mix wel

Step5:Sift in low gluten flour. Mix wel

Step6:Add yol

Step7:Mix wel

Step8:Whipping protein. 20g of granulated sugar is added to the whipping protein in three times (the first time is when the whipping protein is fish eye Blister; the second time is when the whipping protein becomes delicate; the third time is when the whipping protein has obvious lines). Until the protein is whipped to the dry foaming state (as shown in the figure)

Step9:Mix 1 / 3 of the whipped egg white cream into the yolk paste. Mix well by cutting, mixing and mixing

Step10:Mix 1 / 3 of the egg white cream into the yolk paste. Mix well in the same way. Pour the yolk batter back into the remaining 1 / 3 of the protein cream basin. Mix quickly.

Step11:Pour the mixed cake paste into the baking tray from a height of about 20cm. Shake the baking tray to make the cake paste evenly and evenly spread in the baking tray. Then lift the baking tray and shake it on the table twice to make bubbles

Step12:Put the baking tray in the middle layer of the preheated oven and bake for about 25 minutes at 160 degree

Step13:After the baked cake comes out of the oven, it falls on the table. After the internal bubbles are shaken out, it is placed on the grid to cool