The "Meat Floss Salad Cake" has a fluffy and soft texture

Ingredients

8inchchiffonmold *1

largeeggs 5

unflavoredsaladoil 60 g

puremilk 60 g

castersugar 50 g

low-glutenflour 75 g

cornstarch 15 g

lemonjuice/whitevinegar 3 drops

meatfloss appropriateamount

saladdressing appropriateamount

choppedgreenonion appropriateamount

Cooking Instructions

Prepare the desired ingredients
âš ï¸ in the oven: preheat at 200 degrees and preheat for 10 minutes.
(1) Separation of egg yolk and egg white.
(2) The container of egg whites is waterless, oil-free and odorless.
(3) Put the egg whites in the refrigerator and set aside.
âš ï¸ That's right, it's a freeze!
Take another container, pour in the milk, unflavored salad oil, stir and combine.
: Sunflower oil and corn oil are acceptable.
Mix the flour and starch and sieve twice. Add to milk oil.
Mix well with an egg whisk or spatula.

âš ï¸ It is normal for the batter to be stirred like tofu residue. Because the water volume is low.
Pour in the egg yolks.
Stir fine with an egg whisk. If the particles do not disappear after stirring, you can sift the batter again.

âš ï¸ Do not over-stir to avoid gluten of the batter.
It is normal for egg whites to be removed from the freezer with a thin layer of ice on the surface.
Turn on the electric whisk at high speed, beat until the egg white has a large fish eye, add lemon juice, first sugar.

âš ï¸ Add the sugar three times.
Beat at high speed until the egg whites form fine bubbles, then add the second sugar.
Beat at high speed until the egg whites are textured, then add the third sugar.
Turn to low speed and beat until the egg whites are sharp and do not fall.

âš ï¸ Beat the egg whites to about eight or nine minutes, and you don't need to beat them until they are as hard as chifon.
Take a small lump of egg white and stir well with the batter.
Pour the batter into the egg white container, use the Z and N techniques, and mix well with a spatula.

âš ï¸ Do not over-stir and do not use circular drawing techniques, which can easily lead to defoaming.
Evenly mixed batter, fine and without obvious particles.
Pour half the amount of batter into the mold. Sprinkle with an appropriate amount of meat floss on the surface and squeeze in an appropriate amount of salad dressing.
Pour the remaining batter into the mold.
Use a scraper to scrape the surface slightly, vibrate the mold 2-3 times, and shake out the large bubbles.
Sprinkle an appropriate amount of meat floss on the surface, squeeze in an appropriate amount of salad dressing, and sprinkle an appropriate amount of chopped green onions.

âš ï¸ Meat flossâ†’ salad dressingâ†’ chopped green onions
Place on the bottom layer: 150 degrees above and below and bake for 60 minutes. The surface is dark in color, and it is covered with tin foil in time.
The cake is immediately shaken and cooled upside down. Completely cool before demoulding.

âš ï¸ If I bake it in the evening, I usually don't mold it until the next morning.
"Meat floss salad cake"
"Meat floss salad cake"
"Meat floss salad cake"
How fluffy is this cake? Stacking a layer can press down the bottom layer, and it will rebound after removing.
"Meat floss salad cake"
"Meat floss salad cake"