Pork flossed clams are a very famous dessert. Nowadays, the flossed clams are no longer only available in the original flavor. Many people also add some seaweed on top, so that the flossed clams will taste better. , but because it is rare to buy authentic seaweed and pork floss clams now, everyone likes to make them at home. In fact, making seaweed and pork floss clams at home has a very good taste and is nutritious and healthy.

The authentic recipe of seaweed, pork floss and scallops

Ingredients recipe calories: 510.3 (kcal)

Main ingredients: 2 eggs, 45g of low-gluten flour

Method/Steps

Separate the yolk and white of the egg. Make sure the egg white container is free of water and oil!

Beat the egg whites and add a few drops of white vinegar. Add the fine sugar in three batches. When the egg whites form coarse bubbles, add the sugar for the first time. When the egg whites appear to have lines and a little resistance, add the sugar for the second time. When adding the sugar for the third time, add the cornstarch together. . Beat until wet peaks appear, i.e. when the egg beater is lifted up there will be a curved sharp hook.

Use a spatula to scrape the uneven meringue on the sides of the container into the middle, and beat evenly with a whisk at low speed. Set the whipped meringue aside to rest!

Add fine sugar, corn oil, and water to the egg yolk container and stir evenly.

Add the sifted low-gluten flour into the egg yolk container and mix evenly. Don't use too much force to prevent the flour from forming gluten.

After the egg yolk paste is stirred evenly, add one-third of the meringue into it, and stir it with a spatula to make it even. Do not stir in circles, as it is easy to defoam.

Pour all the evenly mixed cake batter into the meringue container, and mix evenly in the same way.

Pour the evenly mixed cake batter into a baking pan lined with greaseproof paper, shake it a few times and smooth the surface. Place in the middle rack of the preheated oven, heat up and down, 180 degrees, for 15 minutes.

After the cake is ready, take it out of the oven and drop the baking pan from a height of 15 cm onto the table a few times to release the heat from the cake. Turn upside down on a rack, tear off the parchment paper while it's hot, and let cool!

Put a piece of clean oil paper on the table, place the reverse side of the cake on the oil paper, spread salad dressing evenly on the surface, and sprinkle with minced meat floss and seaweed. Roll up the cake with the help of a rolling pin.

Tighten both ends of the parchment paper and place the rolled cake in the refrigerator for about half an hour to set.

The shaped cake is ready to be cut and eaten!

Notes

The time you put the cake in the oven should be determined according to your own oven. Just observe that the surface of the cake turns a little golden.

Water can be replaced with milk.

This recipe is suitable for a small amount of people.

Meat floss and seaweed salty biscuits

Ingredients

A, 75 grams of butter, 10 grams of sugar, 3 grams of salt, B, 50 grams of whole egg liquid, C , 150 grams of low-gluten flour, 3 grams of baking powder, D, 20 grams of meat floss, 5 pieces of seaweed cut into pieces

Method

1. Let the butter soften at room temperature, add sugar and salt and beat until soft The sugar dissolves and the cream turns white.

2. Add the egg liquid in batches, beating evenly after each addition.

3. Mix the flour and baking powder of ingredient C in advance, sift and add to the butter. Finally, add the chopped pork floss and seaweed to the flour, mix to form a dough, and refrigerate for 30 minutes.

4. Preheat the oven to 170 degrees, take out the dough, roll it into a thick sheet, then cut it into strips and place it on the baking sheet.

5. The middle and upper layers of the oven,