Chinese Food
Meat pine, sea moss, salty Qifeng cake
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It's great to eat sweet Qifeng once in a while. It has the smell of fleshy pine and the taste of sea moss. The seaweed is made of seaweed slices which are sold on the market. It can be used after being cut into small pieces and mixed with meat floss. I use spicy floss for meat floss. I think if the original meat floss is used, the taste should not be too different. The 18 cm hollow Qifeng mould for kitchen is very easy to use. This salty Qifeng doesn't taste as greasy as sweet, so I think it's good for breakfast with porridge, milk and coffee.
Cooking ingredients
Cooking Steps
Step1:Prepare the required material
Step2:Cut seaweed and mix it with meat floss evenly for standb
Step3:Separate the egg white and yolk. Refrigerate the egg white for about 510 minutes
Step4:Milk with corn oil and salt in the basi
Step5:Stir evenly with egg pump until it is emulsified, that is, water and oil are fully compatible. I stirred it for about 23 minute
Step6:Sift in low powde
Step7:Mix with egg puff until there is no dry powde
Step8:Pour in all the yolks. Stir until smooth and eve
Step9:Now you're ready to beat the egg white. Preheat the oven 180 degrees
Step10:Add a few drops of lemon juice to the egg whit
Step11:Whisk the eggs at high speed until they are blistered. Add a third of sugar
Step12:Continue to speed until there are lines. Add a third of sugar
Step13:Continue to whisk at high speed until it is crooked, i.e. wet foaming. Add all remaining white sugar
Step14:Whisk at high speed to dry foaming, then turn to low speed to slightly whisk. In this way, you can remove the albumen that has been whisked by the big bubbles in the egg white. Pull out the small sharp corners with the static beater
Step15:Now you're ready to mix the cream and the yol
Step16:Take one third of the protein cream and pour it into the egg yolk past
Step17:Mix well. Then pour all the yolk paste back into the egg white cream
Step18:Mix evenl
Step19:Pour in minced pork floss and seawee
Step20:Use chopsticks and wreath to stir gently. Turn the minced meat pine and seaweed into it
Step21:After pouring into the mold, shake the mold on the table. Remove the big bubble
Step22:Oven 175180 degrees. Bake for 30 minute
Step23:Shake on the table after being out of the oven, and then turn it upside down to cool it
Step24:It's demoulding after cooling thoroughly. I put it in the refrigerator and refrigerated it overnight. It's cool to eat
Cooking tips:It's great to eat sweet Qifeng once in a while. It has the smell of fleshy pine and the taste of sea moss. The seaweed is made of seaweed slices which are sold on the market. It can be used after being cut into small pieces and mixed with meat floss. I use spicy floss for meat floss. I think if the original meat floss is used, the taste should not be too different. The 18 cm hollow Qifeng mould for kitchen is very easy to use. This salty Qifeng doesn't taste as greasy as sweet, so I think it's very good for breakfast with porridge, milk and coffee. There are skills in making delicious dishes.
