Can be adjusted according to their own tastes, oh, seaweed meat floss taste to be a little crispy ~ and then share a meat floss shells production tutorial to you

Chiffon cake embryo recipe:

Egg whites: 180g, sugar A (amount of sugar): 60g, egg yolks: 120g, sugar B (a small amount of sugar): 36g, vegetable oil: 60g, water: 60g, low gluten flour: 96g

Filling recipe:

Light cream: 200g, salad: 100g, sugar: 20g, seaweed meat floss: appropriate amount (meat floss can be according to their own tastes with the change Oh ~ fish floss, beef floss, pork floss are available ~)

ps: this is our most recent live tutorials, want other tutorials of the little ones can send me a private message Oh

I, make chiffon cake embryo

1, add vegetable oil, water and sugar B (36g) in turn, beat until emulsified white. (Soybean oil, corn oil and other vegetable oils are OK.)

2. Add the low gluten flour and cut and mix until there is no dry powder, then add the egg yolks and stir until smooth to get the egg yolk paste. (Always remember to sift the low flour before adding it. Do not mix in circles, use a "one" type mixing method, the purpose is to prevent too much strength, to maintain the fluffy texture of the cake. The purpose of adding egg yolks is to emulsify.)

3. Add sugar A (60g) to the egg white (180g) in three batches and whip until it reaches 70%. (The mixer is set to medium-high speed, whip the egg whites, pay attention to observe the state of the egg whites. How to judge the state of 70%? There is a "3cm hook")

4. Mix the whipped meringue with the egg yolk paste in 2-3 batches. (Turn from 2 o'clock to 7 o'clock, and turn the bottom of the batter to the surface while mixing at 9 o'clock, while turning the bowl, that is, "d" mixing. (To avoid foamy meringue, the mixing time should not be too long, and the meringue should be mixed with the egg batter until it is runnable).

5. Pour the whisked egg paste into the baking dish quickly and wipe it well, place the oven to bake until 15-20min, the temperature is 165℃ for the upper fire, 160℃ for the lower fire. (The surface of the cake embryo baked until light golden brown, test method: use a toothpick inserted into the cake embryo and remove, if there is no adhesion or adhesion is dry, it is the best. If the toothpick is wet, bake a little longer.)

Second, make the filling and finished product

1, light cream and sugar (20g) mix, whip until there are lines, then add the salad. (Note that the light cream is refrigerated, room temperature light cream is not easy to whip)

2, will be baked cake embryo carving round, two slices for a, smeared with beaten cream, dipped in meat floss, delicious meat floss shells on the production of the completion of it ~ (if you do not have a professional tool to carve a round, you can use the lid of the cup and other small tools Oh)