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Reference age: 12 months and above, babies who are not allergic to food ingredients Preparation: 60g low-gluten flour, 4 eggs, 40g white sugar (can be reduced) , 30g corn oil, 10g lemon, 50g homemade seaweed meat floss, 25g homemade salad dressing. Cooking time: 60 minutes. Difficulty analysis: Beginner PS: Reply to the official account with the keyword meat floss, and you can view the detailed method of meat floss; reply with the keyword salad dressing, and you can Check out the detailed recipe for salad dressing!

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Prepare four eggs, separate all egg whites and egg yolks, and put them into an oil-free and water-free container. When separating egg whites and egg yolks, avoid the egg yolks from breaking and flowing into the egg whites, so as not to affect the beating of the egg whites.

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Add 50g water to the egg yolk, add 30g corn oil, stir thoroughly and mix well. Slowly stir for a while, about two minutes, to fully combine the egg yolks and corn oil. Use flavorless vegetable oil when making cake base. Peanut oil and olive oil have too strong flavors and are not suitable.

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Sift in the low-gluten flour and mix evenly in a straight line. Do not stir in circles. The mixing time should not be too long to avoid gluten in the flour.

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Squeeze a few drops of lemon juice or white vinegar into the egg whites, add one-third of the white sugar, and beat evenly with an electric whisk. You can reduce the amount of white sugar as appropriate. 30g of white sugar is no problem.

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Beat until fish-eye bubbles appear, then add one-third of the sugar, and continue to beat evenly with an electric whisk.

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Beat until wet and foamy, then add the remaining one-third of the sugar.

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Beat until the egg beater is lifted up and there is a small upright hook, and the egg whites are successfully beaten.

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In order to mix the egg yolk paste with the meringue faster and better, first put one-third of the meringue into the egg yolk paste, stir and mix evenly.

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Pour the stirred egg batter back into the remaining whipped meringue bowl, and continue to mix the cake batter evenly using the bottom-up technique.

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Pour the mixed egg batter into a baking tray lined with silicone paper, and arrange it evenly.

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Shock the baking pan twice to release large bubbles.

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Add the oven to 170 degrees for 18 minutes. Depending on the temperature of your oven, you have to control the time. To judge whether it is cooked, you can use a toothpick to insert it and pull it out. If there is no sticky substance, it is cooked. You can also take a piece and look at it. If there is no sticky batter inside and the color in the middle is similar to the color on the surface, it means it is cooked.

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Put the baking pan filled with cake batter into the preheated oven. When mixing the cake batter, preheat the oven in advance. After pouring the cake batter into the baking pan, put it directly into the oven to avoid defoaming.

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After baking, take it out and turn it upside down, let it cool, and tear off the parchment paper.

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Use the mold to concave multiple round cake bases. If you don’t have a round mold, you can use other shaped molds, you can use a glass cup, or you can just cut it into squares. You don’t have to be too rigid about the form, as long as it’s delicious.

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Take a piece of cake base and spread it with salad dressing. The salad dressing and meat floss can be increased or decreased at will according to the tastes of you and your baby.

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Put the other piece of cake together, first spread a circle of salad dressing around the cake, then squeeze some on both sides of the cake and spread evenly.

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Roll the cake body on the seaweed and meat floss, and fully wrap it in the seaweed and meat floss. Then use your hands to hold the cake tightly so that more of the floss will stick to it.

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