Popping Pulp Flowing Heart Meat Floss Scallop - a new Internet celebrity hit, non-cake body, non-salad dressing, low-calorie and low-fat are healthier

Cooking Instructions

1. Let's make the main body first: (about 18 pieces) Butter, salt, and milk are placed in a milk pot over medium-low heat, stirring constantly until slightly boiling

   

2. Pour in the sifted low powder and stir quickly until there are no particles

   

3. After about 40 seconds, a layer of film forms at the bottom of the pot, and you can see the film at the bottom of the pot on the picture ~ At this time, leave the heat ~ ⚠️ The flour should be blanched, but not pasted to the bottom, and the flour should be sifted to avoid pimples

   

4. Take out the scalded batter and transfer it to the egg beater, don't scrape the membrane at the bottom of the pot, don't want it~ Why transfer? Isn't it okay to use a pot? No way! The residual heat in the pot will continue to heat!

   

5. Add small amounts to the egg wash several times

   

6. Stir thoroughly each time to fully integrate the egg mixture with the batter, and the batter is strong~

   

7. Check the status of the next few times! ⚠️ When you scrape the batter with a spatula and naturally flow down in an inverted triangle, about 4 cm long~ the remaining egg liquid is not ⚠️ added, as shown in the picture above

   

8. Oven pad oil cloth or silicone pad or oil paper, put the batter into a piping bag, squeeze out a circle ⭕️ with a piping nozzle in diameter 1, there is a small tip on the squeezed batter, dip it with a damp cloth with your hands ~ gently press the flat tip ~ leave a good distance between each circle to avoid swelling after baking ~ ⚠️ The prepared batter must be made and baked immediately, and the batter will deteriorate when it is cold ~ while it is hot, and it is hot

   

9. The oven is preheated to 230 degrees, the middle and lower layers, adjusted to 220 degrees after entering the oven, once the expansion is adjusted to 180 degrees, it will expand in about 12 minutes ~ a total of 30 minutes ~ This temperature ⚠️ is for reference only, it may not be suitable for your oven, what is the hot temper of your own oven, find it yourself, thank you! It's easy to fail if you can't do anything in your own oven, the temperature is too high, it's easy to paste on the outside and not cooked on the inside, and the temperature is low and can't rise up to color~ ⚠️ You can't open the oven in the whole process, and it will collapse when you open it! Bake for 25 minutes before turning on the oven, and you can stick a stainless steel spoon or chopsticks on the oven door to help dissipate heat

   

10. Next is the filling part: 3 egg yolks in the egg bowl

    

11. Stir to combine

    

12. Sift and add low powder

    

13. Sift and add the cornstarch

    

14. Stir to combine

    

15. Add milk to the milk pot

    

16. Add 40 grams of sugar, add vanilla extract or vanilla pods or vanilla paste and boil until boiling ~ Ignore the vanilla here and boil until boiling ~

    

17. Slowly pour the boiled milk into the egg yolk paste in the egg bowl in a linear shape, don't pour it all at once, otherwise it will be egg drop soup, stir while pouring~

    

18. Strain it through a mesh sieve, heat it again in the milk pot over low heat, and stir continuously until it slowly thickens and is smooth and delicate, and you need to scrape the sides of the pot back into the pot during the process

    

19. Turn off the heat and add the butter, melt the residual temperature, stir well, and ignore the butter here if you are afraid of fat

    

20. Sift the lid of the container with plastic wrap for later use, super smooth and delicate, after it is cold, the cream is whipped, mixed ~ refrigerated and set aside

    

21. Finally, the filling is squeezed into the main body with a piping bag and a puff mouth, and the salad dressing is coated and wrapped in seaweed meat floss ~ done~

    

22. Another makeup photo~