2, warm water to dissolve milk powder (you can also use 50 grams of pure milk directly instead), cooled to add corn oil, stirring until no oil star, emulsification good.
3, sieve the flour in.
4, Z-shaped mix until no dry powder can be seen.
5, add the egg yolks in two parts, and wait until well mixed before adding the next.
6, mix the yolk paste fine.
7, egg whites in three add sugar, beat until dry foam.
8, take one-third of the whipped meringue into the egg yolk paste, from the bottom upward and mix well, do not stir in circles.
9. Pour back into the remaining meringue and mix well with the same technique.
10, mix the cake batter.
11: Pour the cake batter into a greased square baking pan, smooth the surface with a spatula, and shake out the air bubbles on the table.
12: Place the cake in the lower center of a preheated 170-degree oven and bake for about 18 minutes (the baking temperature depends on the oven's temperament).
13: At the end of the baking process, take the cake out of the oven, let it cool for 3 minutes before inverting it, remove the greaseproof paper, let it cool, and then cover it with a round mold to make 16 cupcakes.
14: Spread the salsa on the cupcake slices, spread more.
15: Cover with another cupcake slice, spread salsa on it and stick meat floss on it.
16, in the surrounding also smeared with salad dressing sticky meat fluff, seaweed meat fluff small shells are ready.