“Easy to make delicious reticulated red seaweed and pork pine shellfish at home without long queues!”
|Dried meat floss with seaweed||500 grams|
|Low-gluten flour||70 grams|
|Berry sugar||60 grams|
|Salad dressing||Appropriate amount|
Separate the three eggs from the egg white separately (make sure there is no oil or water in the pot).
Add 60 grams of milk into the yolk bowl and stir well.
Sift 70 grams of low gluten flour, mix evenly and delicately.
Pour 60 grams of granulated sugar into the protein bowl and beat with an electric egg beater.
Protein cream is whipped to a dry foaming state.
Take 1/3 of the protein cream into the batter and mix well.
Pour the beaten batter into the remaining protein frost and mix it evenly with the same technique.
The batter is packed in a mounting bag, an oil paper is placed on the baking tray, and the batter is squeezed into a round batter of uniform size.
Put in the oven that has been preheated 200 degrees ahead of time, and bake for 15 minutes at 180 degrees in the upper and lower tubes.
Take a piece of cake embryo and apply it to salad dressing.
Fold the cake embryo on the side with salad dressing, and spread the salad dressing on both sides and outside of the cake.
The cake body rolls on the seaweed meat floss, fully wrapped in the seaweed meat floss, and can be grasped by hand again, so that the meat floss will be more stained.
When Dangdang!The delicious seaweed, pork and pine scallops are as simple as that.~
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