Meat floss, sponge and Causeway(rou song hai mian tong luo shao )

Meat floss, sponge and Causeway

Introduction:

"Nothing is imagined. One used the leftover egg liquid and wanted to find a way to solve it. Suddenly I was inspired somewhere, but the number of eggs is too small, the success rate is really incalculable. Grafted on Junzhi's French sponge cake, degreased because, as we all know, salad dressing is too oily. There is this oil, that is, Shepi oil. Half an egg was a bit hard to beat, but it was finally dismissed. As expected, spread it into a round cake and bake it in the oven. However, the situation quickly turned straight down. The edge of the thin round cake has been painted, but the surface is still bleak. Move the baking tray up quickly, but you can't color it quickly. Worry about the bottom too coke, worry about pancakes dry, let it so pale out of the oven. Looking at it a little dull, too thin, early expectations completely useless, the circle of Phnom Penh, it is reminiscent of Causeway. Just think of it as the tongluoshao with meat floss stuffing. "

Production steps:

Step 1: flour paste

Step 2: add sugar to the egg

Step 3: beat with the egg beater until thick paste, and the dripping egg will not disappear immediately

Step 4: sift in the low gluten powder

Step 5: mix well

Step 6: pour in the milk

Step 7: mix well

Step 8: spread into two round cakes in the baking pan

Step 9: put in the oven, middle layer, 180 degrees up and down, bake about 15 minutes

Step 10: color the edge, put it out of the oven and let it cool

Step 11: squeeze salad dressing on the bottom

Step 12: smooth

Step 13: spread the floss

Step 14: put the two pieces together and decorate the surface with a little meat floss

Materials required:

Whole egg liquid: 33g

Low gluten powder: 22G

Sugar: 15g

Milk: 5g

Salad dressing: 10g

Meat floss: moderate

Note: baking time is adjusted according to the amount of batter. Filling can be changed according to their own preferences, such as sauce, bean paste, jujube mud, etc.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Rou Song Hai Mian Tong Luo Shao