? Materials?
1. Dried pork floss: chicken breast, three-piece set for removing fishy smell, salt, sugar, soy sauce, soy sauce and oil.
2. Cupcakes: 2 eggs, 20g of oil, 20g of milk or water, 50g of low flour and 30g of fine sugar.
3. Others: almond, salad dressing, chocolate, small nose [snickering R]
4. oven: Petraeus PE5400 sponge
? Practice?
1. Cut the chicken breast into pieces, add a three-piece set to remove the fishy smell, boil it for 10 minute, take it out and let it cool, beat it flat with a rolling pin, tear it into thin strips, add seasoning, stir and spread it in a baking tray.
2. Bake in the oven 150 degrees for 15 minutes, turn over twice in the middle, let the water evaporate, and then take out the meat every 5 minutes and rub it up, which is about 4 times.
3. Come down and start making sponge cake, stir emulsified water and oil in advance, and sieve to low powder for later use.
4. Separate the egg white, add fine sugar twice, and beat until dry and foaming. Add the egg yolk and beat at low speed for 1-2 minutes, and the egg paste will not disappear.
5. Add the low flour in 2-3 times, stir evenly with eggs every time, and finally add emulsified water and oil, stir evenly with eggs.
6. Put the paper cups in a paper bag, which is about 8 minutes full. I made 7 cups and baked them in the oven 150 degrees for 35 minutes. The oven temperature is very stable and does not crack at all.
7. Take it out and let it cool. Decorate it like a little lion as shown.