Seaweed Meat Puff Cake

Materials: Eggs: 5, Corn Oil: 50g, Pure Milk: 50g, Low Gluten Flour: 65g, Lemon Juice: a few drops, Caster Sugar: 40g.

Mold: 28cm*28cm square plate + greaseproof paper, serrated knife.

Decoration+Center: salad dressing: appropriate amount, meat floss: appropriate amount.

Preparation steps:

1, egg whites separated from the egg first, the egg white in the refrigerator until the wall of the basin has a layer of frost.

2, corn oil and milk stirred until emulsified, sifted into the low gluten flour and stirred well, add egg yolks and stir well.

3. Add a few drops of lemon juice to the egg whites, add the sugar in three additions, and beat until the beaters lift a small curved hook.

4. Add the beaten egg whites to the egg yolks in three parts, and pour the third part back into the meringue bowl, mixing well. (At this point the oven 145 ℃ preheated)

5, cake batter poured into the lined mold, shaking a few times.

6. Put it into the preheated oven, middle layer, bake at 145℃ for 15 minutes in the upper and lower tubes, turn to 160℃ in the upper tube and 150℃ in the lower tube and bake for 10 minutes. (Temperature and time adjusted according to their own oven Oh)

7, baked cake tear off the tarpaulin to cool, with a serrated knife, the cake embryo cut into small squares, and then the surface of the touch on the salsa, the two pieces of cake embryo together, and then all the surfaces smeared with salsa, wrapped in meat loaf, a meat loaf shells on the completion of it!