If you don't make a good meat floss, be sure to try this recipe with a choice of meat floss and salad dressing

I have shared a few ways to make meat floss scallops in previous articles, there are traditional methods and simple ones, and the practices shared today should also belong to simple methods, the production of the cake body is to bake the whole cake embryo with a square baking tray, and then press out the shape with a round mousse ring, a cake embryo can just press out 16 round cake bodies, that is, you can make 8 meat floss scallops, there is almost no waste, and the corners and corners cut off are also delicious to eat directly, this method is more trouble-free and time-saving, Let me focus on the choice of salad dressing, I have used Baileys's sweet taste salad dressing before, it is a relatively high voice to make meat floss scallops, but the taste is too sweet, the effect is average, so I added Kewpie's mayonnaise, mixed in a ratio of 1:1, I personally feel that the taste is just right, mayonnaise is salty, so it plays a good neutralizing role, if you are not satisfied with the meat floss scallops you make, you can try to mix these two salad dressings, the proportion is adjusted according to your own taste. I also specially bought the golden silk meat floss in a commercial large package, and the combination tastes really delicious.

Ingredients

Cakebase:Eggs 5 piece

Milk 50 gram

Cornoil 50 gram

Cakeflour 60 gram

Whitesugar 45 gram

Lemonjuice 5 drip

Other:Sweetsaladdressing amount

Mayonnaise amount

Goldensilkmeatfloss amount

Cooking Instructions

The ingredients for making the cake embryo need to be put into the basin with room temperature, milk and corn oil, the egg whipped is stirred to fully integrate and emulsify, the low-gluten flour is added through the sieve, and the egg yolk is mixed evenly in two times, and then added to the next time after each time is mixed evenly, so as to obtain a smooth and particle-free egg yolk paste for later use
The egg white is beaten into a waterless and oil-free dry basin, and the electric whisk is beaten at high speed, during which caster sugar is added in three times, and the final stage of beating can be turned to medium and low speed to avoid over-beating, the meringue is delicate and shiny, and the egg head is lifted, and the meringue is a small hook
Take one-third of the egg whites and add them to the egg yolk paste and mix evenly, then pour all the rest back into the remaining meringue, and mix well with a spatula to complete the egg yolk paste
The oven should be preheated in advance, and if you are proficient, you can start preheating the oven from the beginning
Pour the egg yolk paste into a square baking tray with a side length of 28 cm, vibrate the bubbles, preheat the oven at 170 degrees, and bake in the middle for 20 minutes (I like to eat the cake with a thicker body, so I use five eggs)
Equipment: Baicui k85Pro household private flat stove all-in-one machine
During baking, prepare the shredded meat floss and salad dressing, which is a 1:1 mixture of sweet and mayonnaise, for the specific reasons in the preface
After the baked cake is baked, it is removed from the mold, let it dry slightly until the temperature drops, the towel is placed facing up, and the shape of the shellfish is pressed out with a round mousse ring or cup
Remove the excess corners, squeeze the salad dressing on half of the cake base, and the sauce is delicious when there are many sauces (be sure to use squeezed ones, brush too little with a brush, and the taste is much worse)
Two as a group, stacked up, the next thing is to squeeze the whole body of Xiaobei with sauce, and then dipped in meat floss, and emphasize, the sauce is delicious when there are many sauces! A lot of meat floss, too!
It's done, it's really delicious
There is a lot of sauce, a lot of meat floss, and the middle sandwich is also full of sauce