No need to row long dragons. It's also a delicious small cake with soft meat floss sandwich (small shell of meat floss) recipe-Chinese Food-best chinese food recipes-cooking food

No need to row long dragons. It's also a delicious small cake with soft meat floss sandwich (small shell of meat floss)

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Recently, a new online red shop opened in Shanghai's people's Square. It is said that the old elders line up every day. It is also said that this shop is super famous in the north. So I asked a few friends from the north. They all said they didn't know. They were all worried. Maybe the north is too big. I didn't ask the right area. But anyway, this shop is really hot recently. I don't have time to queue up. I can't do this physical work. So I imagine it might be like this. I'll have fun. Just have fun. This small cake of my own is made from the recipe of Qifeng cake. It's made from the recipe of a chef I met recently. It's very successful. Then I made a little invention and made it into the snack you see today. It's changing. Let me think about it again. Have a rest

Cooking ingredients

yolk paste material -:8

protein paste material -:8

protein:2

sugar:33g

filling material -:8

homemade meat floss:moderate amount

salad sauce:moderate amount

Cooking Steps

Step1:Tool - this time, we use the quantity of 2 plates of this kind of mould. Provide pictures for referenc

Step2:To make step1, first make the yolk paste. Please follow this order. Don't panic about 20 grams of water + 13 grams of sugar in the basin for stirring and melting

Step3:Step2 - pour 20 grams of refined oil into sugar water, stir and blend. More small and lovely bubbles are OK.

Step4:Step3 - add 33 grams of low gluten flour. Mix to make batte

Step5:Step4 up to now, it's just the state of batter. Smooth and ligh

Step6:Step5-2 yolks into a bowl. Stir agai

Step7:The final state of step6 yolk paste is as shown in the figure. Generally speaking, it is a little light and thin. Put the yolk batter aside for later use.

Step8:STEP7 - now I'm going to deal with the egg white. I've written it in my recipe before. I like to sift all the sugar into the egg white once and for all. This is not 33 grams of sugar. Pour it into two egg white bowls. Next we'll do it.

Step9:Step8 - a little bit patient. When the protein is sent to the state as shown in the figure, you can stop. Pour the albumen basin onto your head. You're OK. That's OK. Hee hee.

Step10:Step9 - mix the beaten protein into the egg yolk paste in several times. Mix turn , turn and turn every time. Then put some protein into the mixture for turning until they are all fused into a large basin.

Step11:Step10 - the texture of the mixed liquid is as shown in the figure. Good luck. Follow the later method. It will never be defoaming.

Step12:Step11 - preheat the oven. Heat up and down 170 ° and then we put the liquid into the mounting bag. Squeeze it into the mold we prepared in advance (I did not apply butter in the mold during this operation, so when demoulding, we need to make a circle with a knife and take it out. Of course. Is it buttered? It's not good for it to climb when it's baked? I haven't confirmed this yet. If there is a partner who has tried, I'll wait for your attention here.