Cooking Steps

1. 

   Step1:Make egg yolk paste - mix egg yolk with vegetable oil evenl

2. 

   Step2:Add whole milk and mix wel

3. 

   Step3:Sift in low gluten flour, cut and mix into a uniform paste for us

4. 

   Step4:Make albumen paste - add white sugar to make albumen paste until it is wet and dry (i.e. it's a little bit more than a soft hook, but it's not completely upright and sharp

5. 

   Step5:Mix the double batter - add the albumen batter into the yolk batter twice. Mix wel

6. 

   Step6:Put it in a mounting bag. Cut a thumb wide opening with scissor

7. 

   Step7:Put a piece of oil paper on the slag tray. Yes, it's the oven's own slag plate. It's very smooth and easy to use ~ I used it instead of the oven plate. It's good for making things that need a large flat bottom baking pan

8. 

   Step8:Squeeze the batter onto the baking tray. I had a few bubbles after the squeeze. When I feel the earthquake, it will damage the squeezed shape. It's not only out of round, but also flattened o (╯ system), so I suggest that I try to minimize the earthquake. As long as the original batter is in a proper state, there will be no big bubbles.

9. 

   Step9:Put into the middle layer of the preheated oven at 175 ℃. Heat up and down at 175 ℃. Bake for 1518 minutes

10. 

    Step10:Prepare stuffing - meat floss 60g, casda sauce 100g, mix well as the stuffing casda sauce for self-made. Refer to the previous writing - vanilla casda puff stuffing can only use casda sauce, or cream, or anything else you like.

11. 

    Step11:Take a piece of cake. Fill it in half

12. 

    Step12:Half fol

13. 

    Step13:Then put some mayonnaise on the surface and wrap it with meat flos

14. 

    Step14:Finally, sprinkle some black and white sesame seeds for decoration. [tips] - the black and white sesame seeds will stick to the surface of the cake when mixed with the meat floss in the beginnin