The salty and sweet are moderate, and the absolute ~ come and try it
material:
Low gluten flour 65 g
50 g of caster sugar
Corn oil 45 g
5 eggs
Sea salt 3 g
Milk 55 g
Green onions salad dressing meat floss to taste
(1) Divide the yolks of 5 eggs apart
(2) Except for the caster sugar and egg whites, stir well.
Whisk the corn oil with the milk
Add the sifted low gluten flour and stir well.
Add the egg yolks and stir, set aside.
Egg whites can be added to sea salt to beat the bubbles.
50 g of sugar is added three times to a medium speed. Whisk to the whisk to pick up a small curved hook.
Whisk the meringue to the egg yolk paste and stir (stir in three parts)
Place the baking tray with silicone oil paper, put the stirred batter into the baking sheet (for easy demolding) and shake it twice to drain the bubbles.
Sprinkle the surface with green onions and pork floss
Place in the middle of the oven and bake for 25 minutes on 170 heat.
Remove and cool to a temperature similar to hand temperature, and tear the film upside down on the oil paper.
Spread evenly with the salad dressing and sprinkle with pork floss.
Rolling pin to assist in rolling up (pay attention to the technique), can also be refrigerated for an hour to set.
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Public number: leisurely food
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