The practice of net red meat floss and small shellfish is simple to make, salty, fragrant and soft, and it is enjoyable to make it yourself

The meat floss scallop method is particularly simple, suitable for breakfast, afternoon tea, or picnic, both delicious and convenient, its taste is a combination of the softness of the cake, the sweetness of the salad dressing and the salty aroma of the meat floss, a bite down a variety of flavors blended together, the more you chew, the more fragrant.

Preparation of meat floss scallops

【Preparation of Materials】

4 eggs, 60 grams of powdered sugar, 60 grams of milk, 55 grams of oil, 90 grams of low flour, appropriate amount of salad dressing, appropriate amount of seaweed meat floss

【Steps】

Step 1: Separate the egg whites and yolks, beat the egg whites into an oil-free and water-free egg beater, and put the egg yolks into another basin, a total of four eggs need to be beaten.

Step 2: Turn on the whisk at high speed to beat the egg whites, beat until the egg whites turn into large bubbles, add 1/3 of the powdered sugar. Then beat at high speed, add 1/3 of the powdered sugar when the egg whites are white and delicate, and finally add the last 1/3 of the powdered sugar when the lines appear.

Step 3: Beat until the egg white has resistance, the veins are clear and do not disappear, and when you lift it up, the top of the egg head is short and sharp.

Step 4: Add 60 grams of milk and 55 grams of corn oil to the egg yolk, sieve in 90 grams of low-gluten flour, and stir with a whisk at low speed until there is no dry powder, do not over-stir.

Step 5: Add 1/3 of the beaten egg white to the egg yolk paste, stir well with a spatula, then add 1/3 of the beaten egg white, add the remaining egg white after mixing well, and then stir evenly. Stir until there are no obvious egg whites.

Step 6: Pour the cake batter into a square baking tray, put grease paper under the baking tray to prevent sticking, scrape it flat with a scraper, shake out bubbles on the tabletop, put it in the oven at 170°C for 20 minutes, and bake until the surface changes color.

Step 7: Take out the oiled paper and put it on the drying net to cool, tear off the oiled paper underneath, find a round mold with a diameter of 6.7 cm, and cut the cake into small circles.

Step 8: Pick up a round slice of cake, squeeze a circle of salad dressing in the middle, take another slice and stick two slices together, squeeze a circle of salad dressing on the side, smooth it with a spatula, and then place it on a plate with meat floss and roll a circle of meat floss on the side.

Step 9: Once evenly rolled, lay flat on a plate, squeeze a layer of salad dressing on top and smooth with a spatula.

Step 10: Turn it over and press it with your hands to make the surface sticky with the meat floss, then spread the salad dressing on the other side, also turn it over and press a layer of meat floss, if there is a deficiency, make up the meat floss, so that the surface of the meat floss is uniform and there is no gap.

The meat floss scallop is ready, the method is simple, the salad dressing is best with a sweet taste, and the meat floss will not be very salty. The fluffy cake body is sandwiched with sweet salad dressing, and the surface is covered with crispy seaweed and pork floss, which is fragrant but not greasy, and very delicious.

【Tips】

1. When making the cake body, the egg white must be made in an oil-free and waterless basin and egg beater, otherwise it will affect the beating.

2. There are no strict requirements for the state of the egg whites when they are beaten, and the harder or softer ones are just different in taste, which does not affect the overall effect, but be careful not to defoam, otherwise the baked cake will be very thin.

3. Seaweed meat floss is generally selected, and spicy meat floss can also be used if you like spicy food, and the taste has its own merits.

4. Don't choose salty salad dressing, it will be very salty when eaten with meat floss, choose sweet salad dressing.