Meat floss cake, this delicious pastry, with its fluffy and delicate texture and unique taste, has won the love of countless diners. The materials it is made from are simple and straightforward, and each ingredient starts with a "4", which makes it clear at a glance and memorable. The cooking process is also not cumbersome, and it can be easily completed with only 10 minutes of preparation time (not including baking time).
The first step in making a meat floss cake is to skillfully separate the yolk and egg whites of the eggs. This is a process that requires patience and skill, and the separated yolk and egg whites will be involved in the subsequent production process.
Next, we started making the egg yolk paste. Add corn oil, milk, cake flour, and egg yolk to the bowl in turn, and mix well with each ingredient to ensure that the batter is delicate and uniform. During this process, you can feel the batter gradually become smoother, as if it speaks of the upcoming deliciousness.
Then, we started making the meringue paste. Add the egg whites to the appropriate amount of sugar and beat them with a whisk until fluffy and creamy. This process requires a certain amount of skill and patience, and only properly whipped egg whites can blend perfectly with the egg yolk paste and present a fluffy texture.
Finally, toss the egg yolk paste and egg whites well, sprinkle with chopped green onions and meat floss to give the whole cake an enticing aroma. Pour the batter into a baking dish and bake in a preheated oven. As the aroma from the oven grows stronger, so does your heart full of anticipation.
The moment the cake is taken out of the oven, you will be captivated by its attractive golden color. Gently cut a piece, and the soft and delicate texture and fragrant flavor of the meat floss immediately spread in the mouth, making people intoxicated. Not only is this meat floss cake delicious, but the process of making it is simple and easy to understand, making it a delicious pastry that is perfect for making at home.
Ingredients: 40g cake flour, 4 eggs (about 240g), 40g vegetable oil, 40g milk, 40g caster sugar, 4 drops lemon juice/white vinegar, appropriate amount of meat floss, 1 tablespoon chopped green onion (as long as the green onion), appropriate amount of mayonnaise/salad dressing
1. First prepare the ingredients and preheat the oven in advance (150 degrees above and below the heat).
2. Separate the egg yolk protein and put the egg white in the refrigerator for later use. To make the egg yolk paste: Whisk 40g of corn oil and 40g of milk until well combined, sift in 40g of cake flour and stir well. Finally, add the egg yolks, stir well and set aside.
3. Make protein paste: Put the egg whites into an oil-free and water-free basin, drop a few drops of lemon juice, beat at high speed until large bubbles appear, add 40 grams of caster sugar, and beat at medium speed until as shown in the picture (the tip of the small hook will hang down).
4. Add 1/3 of the egg white paste to the egg yolk paste, stir evenly (like stir-frying, turn from the bottom to the top, turn the basin with one hand and the other hand.) ）。 Mix well, then mix with the remaining egg whites and mix well.
5. Pour the mixed paste into a baking tray lined with butter paper, smooth with a spatula, and sprinkle with chopped green onions and meat floss. If there are large bubbles on the surface, you can use a toothpick to break them. Put it in the preheated oven, bake it at 150 degrees for 25~30 minutes.
6. Put the baked cake on the baking net to cool, then cut off the irregular sides, turn it over, and gently remove the oiled paper. Cut into 2 pieces, rub the mayonnaise on one of the pieces, cover the other piece on top, and cut it into your desired size.
7. Smear mayonnaise on the side of the cake, dip it in meat floss and enjoy.