The salty chiffon cake with pork floss and seaweed, the salty chiffon is super delicious!

Eat too much sweet chiffon and occasionally eat salty chiffon once and feel super good, the mouth has the fragrance of meat floss and the slight taste of seaweed.

Ingredients: 4 eggs, 70 g low powder, 60 g caster sugar, 60 g milk, 50 g corn oil, 2 g salt, a few drops of lemon juice, 50 g pork floss, 6 g seaweed

Step

🍩1. Prepare the required materials.

🍩2. Cut the seaweed and stir evenly with the pork floss for later use.

🍩3. Separate the egg whites and yolks, and put the egg whites in the refrigerator to freeze for about 5-10 minutes.

🍩4. Put milk, corn oil, and salt in the basin.

🍩5. Stir evenly with egg pump until emulsified, that is, the water and oil are fully fused. I stirred for about 2-3 minutes.

🍩6. Sift in low powder.

🍩7. Simply mix with egg soot until there is no dry powder.

🍩8. After adding all the egg yolks, stir until smooth and even.

🍩9. Now it's time to beat the egg whites. At this time, the oven is preheated to 180 degrees.

🍩10. Add a few drops of lemon juice to the egg whites.

🍩11. Beat the whisk at high speed to a coarse foam state, and add one-third of the sugar.

🍩12. After continuing to send at high speed until there are lines, add one-third of the sugar.

🍩13. Continue to blow at high speed until there is a hook, that is, wet foaming, and add all the remaining white sugar.

🍩14. Beat at high speed until dry foaming, then turn to low speed and beat slightly, so that large bubbles in the egg white can be removed. After the beaten egg whites, use a static whisk to pull out the small sharp corners.

🍩15. Now you can prepare to mix the meringue and egg yolk paste.

🍩16. Take one-third of the meringue and pour it into the egg yolk paste.

🍩17. Stir evenly, then pour all the egg yolk paste back into the meringue.

🍩18. Just stir evenly.

🍩19. Pour in the minced pork floss and seaweed.

🍩20. Stir gently with a chopstick wreath, and transfer in the minced pork floss and seaweed.

🍩21. After pouring into the mold, shake the mold several times on the table to remove large bubbles.

🍩22. Bake for 30 minutes in the oven at 175-180 degrees.

🍩23. After being out of the oven, shake it on the table a few times and then immediately cool down.

🍩24. It was demoulded after it was completely cooled. I demoulded it after putting it in the refrigerator overnight. It tasted cool.