Crab Xiaofang

Overview

How to cook Crab Xiaofang at home

Tags

• baking
• afternoon tea
• corn oil
• crispy crab roe flavor
• egg
• low gluten flour
• vanilla extract
• fine sugar
• lemon juice
• milk
• salad dressing

Ingredients

Steps

1. 1 Place milk and corn oil in a bowl and stir until completely emulsified.

   

2. 2 Sift in cake flour.

   

3. 3 Make a "Z" sign and mix well, add egg yolks and vanilla extract, and continue to mix evenly.

   

4. 4 Egg whites and lemon juice.

   

5. 5 Add sugar in three batches and beat until it forms a small curve.

   

6. 6 Add one-third of the meringue into the egg yolk batter and mix evenly.

   

7. 7 Pour back into the meringue and continue to mix evenly.

   

8. 8 Pour into a baking pan lined with a silicone mat or oilcloth.

   

9. 9 Smooth it out with a spatula and place in the preheated oven.

   

10. 10 Bake at 170 degrees for about 20 minutes.

    

11. 11 Take it out to cool and cut off the four sides.

    

12. 12 The thickness of the baked cake slices is about 2CM. Cut the cake slices into 4cm*4cm squares, two in a group.

    

13. 13 Take a small piece of cake, spread it with salad dressing, and stick the two pieces together.

    

14. 14 Prepare the crispy crab roe flavor and pour it into a bowl.

    

15. 15 Spread the salad dressing on all six sides of the small cake and stick it to the cake.