Pinctada

egg:4 sugar:50g milk (soymilk):60g corn oil:35g low gluten flour:70g salad dressing:moderate amount Pincus mosses:moderate amount white sesame:moderate amount https://cp1.douguo.com/upload/caiku/c/c/8/yuan_cc1d8d27b785d7b7e3a7acfa17da2a08.jpeg

Pinctada

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Pinctada

This cake is really popular. I envy my friends in China can eat master Bao. I can only carve it myself. Fortunately, the finished product tastes very good.

Cooking Steps

  1. Step1:First, make Qifeng cake batter. Divide the eggs. Add a little sugar and all the oil into the yolk and mix well. Then add milk or soymilk (people who are lactose intolerant can use soymilk instead. The taste is basically the same). Then sift in the low powder and mix well.

  2. Step2:Add the remaining sugar into the egg white for three times and beat until it is stiff and foamy. Pour the yolk paste into the egg white for two times and mix well. Put Qifeng cake batter into the flower mounting bag. Cut the small mouth. Extrude a round shape on the baking tray paved with oil paper. The diameter is about 6cm. Put it into the oven preheated to 160 ℃ and bake for about 13 minutes. (the surface can be slightly colored. Too long and hard

  3. Step3:Start to assemble. Tear off the oil paper when the cake is hot. Put the salad dressing (meinaizi) on the middle of the two pieces and clip them together. Spread the salad dressing evenly on both sides of the outside. Dip in the Shanghai moss and meat pine (sprinkle some ripe white sesame seeds in the moss and meat pine) and finish.

  4. Step4:It's very suitable to be used as dry food for picnic (better taste is sealed and refrigerated

Cooking tips:There are skills in making delicious dishes.

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