Salted Egg Pork Floss Chiffon

Overview

How to cook Salted Egg Pork Floss Chiffon at home

Tags

• baking
• egg
• low gluten flour
• salted egg yolk
• seaweed and meat floss
• fine sugar
• green onions
• milk
• vegetable oil

Ingredients

Steps

1. 1 Prepare the ingredients, steam the salted egg yolk in advance, crush it, chop the green onions and set aside. The egg weighs about 60g with the shell. For vegetable oil, you can choose corn oil, sunflower oil, etc. with a light smell. Remember not to use oils with a strong smell such as peanut oil and olive oil.

   

2. 2 Separate the egg whites and yolks and put them into dry and clean egg beating basins that are oil-free and water-free. The egg-beating basin and egg-beating head containing egg yolks and egg whites must be oil-free, dry and clean. When the egg liquid is separated, egg yolk must not be mixed into the egg white paste.

   

3. 3 Add milk and vegetable oil to the egg yolk bowl and beat thoroughly with egg beaters until no floating oil particles are visible.

   

4. 4 Sift in cake flour.

   

5. 5 Use the egg beater to draw a "Z" shape and mix into a fine, even, particle-free batter.

   

6. 6 Add fine granulated sugar into the egg white bowl at one time, use an electric egg beater to turn on medium speed, beat along the wall of the bowl, beat until dry foam, that is, the meringue is fine and fluffy, with clear lines on the surface. Lifting the egg beater can pull out obvious small corners, and the meringue will not slip when the egg bowl is turned upside down.

   

7. 7 Take 1/3 of the meringue and put it into the egg yolk paste, mix it roughly with a silicone spatula, and pour it all back into the egg white basin.

   

8. 8 Continue to stir, cut from the center of the egg bowl, hold it against the bottom of the bowl, move to the 8 o'clock direction, reach the wall of the bowl, and then return to the center. At the same time, turn the bowl counterclockwise about 30°, and then repeat the above actions. When finishing the batter, pay attention to cleaning up the residue stuck to the wall of the bowl to ensure that the batter can be thoroughly mixed evenly.

   

9. 9 Add green onion, seaweed, pork floss and salted egg yolk. The recipe uses 3 small salted egg yolks. If the egg yolks are larger, just use 2.

   

10. 10 Stir quickly a few times until roughly mixed.

    

11. 11 Pour the batter into the Xuechu mold and smash it twice on the table to pop out the big air bubbles inside.

    

12. 12 Put it in the preheated oven, set the upper and lower heat to 170°C, and bake the lower layer for 30 minutes.

    

13. 13 After baking, take it out of the oven immediately, shake it twice to release the heat, and place it upside down on a cooling rack. Allow it to cool completely before removing it from the mold.