Chinese Food
Sea moss, meat pine and scallop that will never be forgotten after eating
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It's a cake that has been on fire for a long time. It's soft and crispy. It's very appetizing for breakfast and snacks. Even now, there are still a lot of small scallops on the market that need to line up to buy. In fact, it's not hard. It's still delicious at home.
Cooking ingredients
Cooking Steps
Step1:Pour the soybean oil and milk into the basin. Add 10 grams of sugar and mix well. Sift in the wheat flour for the tuna brea
Step2:Separate the protein and yolk. Add the yolk to the batter. Mix well with hand drawing
Step3:Add 30g of granulated sugar to the protein and beat until it is not scattered in the pouring basin
Step4:Add half of the protein into the egg yolk paste, mix it back into the protein, and make a smooth and delicate batter
Step5:Load the flower mounting bag, cut the small mouth, and extrude the small circle on the baking plate paved with oilcloth. Leave a certain distance between each; preheat the oven for 160 degrees, heat up and down, and put it in the middle layer. Bake for about 12 minutes
Step6:After baking and cooling, take a piece of cake, spread a layer of salad dressing, and cover the other piece
Step7:Then spread the salad dressing on the other surface
Step8:Let both sides be covered with meat floss
Step9:Seal and keep it.
Cooking tips:1. The meat floss is crispy only when it tastes like seaweed or crab. Don't use the soft meat floss. 2. The meat floss will absorb the moisture of the cake after being refrigerated or put for a long time. It's no longer crispy, so it's the most delicious when it's eaten now. 3. Use the bread powder, which is high gluten flour, to make the embryo of the cake stronger and more suitable for the small shell of the meat floss. There are skills in making delicious dishes.
