How to make meat floss shells delicious, how to make meat floss shells delicious

You can go to a professional training institution to find out.

Nowadays, there are a lot of pastries, and each of us has a very strong imagination and hands-on ability, especially for food, many people are willing to practice. Recently, there is a pastry: meat floss scallops are very popular with everyone, we will not be touched by sweetness when we eat, and the taste is very good, so how should meat floss shellfish be made to be more delicious?

How to make the meat floss scallop delicious

1. First of all, stir the corn oil and milk thoroughly, pour in the sifted low-gluten flour and stir well, then add the egg yolk and stir evenly into a delicate and smooth batter.

2. The oven needs to be preheated to 170 degrees in advance.

3. Add lemon juice to the egg white, beat it with a whipping machine, add caster sugar in the process of beating, add it in three times, and whip it until it has sharp corners and droops.

4. Then take one-third of the egg white and mix it with the egg yolk paste and stir it together, and finally pour all of it into the egg whites and mix evenly, the speed should be fast.

5. At this time, you can put the cake batter you just mixed into a piping bag, and cut a small opening at the tip of it. At this time, spread a layer of oil paper on the baking tray and directly squeeze out a circle of about 8cm.

6. After all are squeezed, they can be put into the oven for baking, the upper and lower temperature is 160 degrees, and the baking can be about 20 minutes.

7. If the coloring is not good, then adjust the temperature to 170 degrees and bake for a few minutes before baking.

8. Wait for it to cool down after it comes out of the oven, and it will become soft after a while.

9. At this time, you can spread the salad dressing on the bottom of it and fold it in half.

10. The outermost layer should also be coated with salad dressing, and finally wrapped in slow pork floss, so that the meat floss scallop is ready.

Meat floss scallops can be stored for a few days

Meat floss scallops can be stored for one day at normal temperatures, and if they are stored directly in the refrigerator, then they can be extended to about four days.

For most cakes, it can be stored for about a day, but it is better to keep it at a lower temperature, and the storage time will definitely be longer. And it is not recommended to store it in the refrigerator, because the taste of the cake will be affected and it will become harder.

Benefits of eating meat floss

1. Iron supplementation: Meat floss is very rich in iron, so it can play a good role in blood replenishment after eating. And it's ready to eat.

2. High nutritional value: Many people think that meat floss has no nutritional value, which is wrong, the nutritional content of meat floss is higher than that of lean meat, beef and so on.

As can be seen from the above, it is not difficult to make a delicious meat floss small bessel, and the meat floss small beier sold in the market is relatively expensive, so we can make it ourselves. Hold the book.

The practice of meat floss scallops.

I make the amount of 14 meat floss scallops, and you can increase or decrease them according to the number and taste.

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First, make a chiffon cake base.

Use an egg separator to separate the egg whites and egg whites into a clean basin, taking care to avoid the egg yolk flowing into the egg whites during the process, so as not to affect the beating of the egg whites.

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Pour milk and vegetable oil into an empty mixing bowl and stir well.

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Then add the sifted flour (or sift in the flour) to the mixing bowl and stir again.

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There will be some lumps in the egg yolk, stir until the flour and egg yolk are smooth and delicate.

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Beat the egg whites with a whisk.

When the egg whites are whitish, add the lemon juice and a pinch of sugar. (first time sweetened).

Note: Sugar needs to be added in 3 times when whipping egg whites.

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Continue to beat for 1 minute and add a pinch of sugar again. (second time sweetened).

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When the egg whites are whipped into a creamy form, add one last more sugar. (Sugar added for the third time).

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After 5-7 minutes, lift the whisk to see if the foam will fall down, and if it does, continue to beat until it will not fall.

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Add the whipped egg whites to the egg yolk paste and stir, noting that you need to stir in 2 times, the first time in small amounts. After stirring well, add and stir a second time.

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Stir until the egg whites and yolk paste are completely combined.

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Place the batter in a piping bag. If you don't have a piping bag at home, you can also use a plastic bag to cut off the head and make it funnel-shaped.

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In a baking tray lined with oiled paper, squeeze into an evenly sized batter with a piping bag.

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When squeezing, don't shake your hands, so that the squeezed out can be rounder and more beautiful.

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Preheat the oven to about 200 degrees above and below, put the baking tray in the middle layer and change to 180 degrees, and bake for 6-8 minutes until the surface is golden brown.

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Take out the cake base and let it cool (the cake base is finished).

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Prepare the meat floss and salad dressing, remove a slice of cake crust and coat with salad dressing.

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Combine another slice of cake and coat the salad dressing all over the top, bottom, left and right.

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When the cake is covered with meat floss, the Internet celebrity meat floss scallop is completed.

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Step 1: Mix the milk and corn oil and stir evenly, after the egg yolk is separated, add the egg yolk to the milk corn oil mixture and mix well, and finally add the sifted flour to the mixture of milk and corn oil and mix evenly (do not stir in a circle, the batter will be gluten), you can go to the Internet to search for the method of stirring.

Step 2 Start beating the egg whites, the egg whites can not be mixed with egg yolk liquid and water, drop 5 or 6 drops of white vinegar or lemon juice into the egg whites to remove the smell, add the white sugar three times, beat the egg whites until wet foaming, pick up the egg head with a big hook.

Step 3: Mix the beaten egg whites into the flour paste prepared earlier and mix evenly, do not stir in circles to avoid foaming.

Step 4: Pour the prepared cake batter from a height of 20 cm into the 28 28 gold plate, and put oil paper in the gold plate in advance to demold.

Step 5 Preheat the oven for 5 minutes in advance (preheat it at what temperature you use to bake), shake the gold plate twice, shake out a large bubble, send it to the oven to bake, and burn it up and down at 110-120 degrees (the temperature of each oven is different, novices should first grope for the temperature of the oven), 35-40 minutes, pat the surface of the cake, no handprints, elastic, no wet feeling, no rustle, you can leave the warehouse.

Step 6 Use the circle grinder above to press out the cake slices, coat the salad dressing in the middle, put the two slices together, smear the salad dressing on the surface, and use the viscosity of the salad to stick the seaweed meat floss.

Try a sponge cake and use a carved mold to cut the same size as sticky salad dressing and meat floss.

It is not recommended to choose a restaurant to learn from the master, the professional chef school will provide you with materials, not only theoretical knowledge, the school offers a lot of practical training courses, students can not only learn systematically, but also operate well.

1. Ingredients: 5 eggs, 65g caster sugar, 25g corn oil, 175g milk, 52g cake flour, appropriate amount of lemon juice or white vinegar, 1g salt, appropriate amount of cream cheese, 15g of powdered sugar, 90g of light cream.

2. Three eggs, separate the egg whites and yolks.

3. Add sugar, water or milk to the egg yolk and stir well with corn oil.

4. After mixing well, sieve in the low-gluten flour and mix well.

5. Use an egg breaker to beat egg whites in an oil-free and waterless container, and add white sugar in batches.

6. Add 1 3 egg whites to the egg yolk and mix well.

7. After mixing well, pour the egg yolk paste into the remaining egg whites and continue to stir.

8. Put the batter into a piping bag and squeeze onto a baking sheet.

9. Put it in a preheated oven at 150°C and bake for about 20 to 25 minutes.

10. Add caster sugar and sifted low-gluten flour to the egg yolk, add 150 grams of milk in small quantities and mix well.

11. After mixing, put it on the fire and heat it over low heat, and turn off the heat when the cream bubbles.

12. Add cream cheese and powdered sugar.

13. Cover with plastic wrap and refrigerate.

14. Stir the whipping cream until thick.

15. Mix the whipping cream with the previous sauce.

16. Take two slices of bread and spread the cream sauce in the middle and around them.

17. Wrap the meat floss.

Ingredients: 2 eggs, 45g of low-gluten flour

Method steps.

Separate the yolk and egg whites of the eggs. Make sure the container for the egg whites is water-free and oil-free!

Whip the egg whites and add a few drops of white vinegar. Add caster sugar three times, the first time to add sugar when the egg white is coarse bubbles, the second time to add sugar when the egg white appears lines, a little resistance, the third time to add cornstarch together. Beat until wet foaming, i.e. lift the whisk with a curved sharp hook.

Scrape the uneven meringue on the edge of the container to the middle with a spatula and beat evenly with a whisk at low speed. Set aside the beaten meringue!

Add caster sugar, corn oil, and water to the container of egg yolks and stir well.

Add the sifted cake flour to the egg yolk container and stir to combine. Don't push too hard to avoid gluten in the flour.

After the egg yolk paste is stirred evenly, take one-third of the meringue and add it, stir it with a spatula, do not stir in circles, it is easy to defoam.

Pour all the evenly mixed cake batter into the meringue container and mix in the same way.

Pour the evenly mixed cake batter into a baking tray lined with greased paper and shake a few times to smooth out the surface. Place in the middle of the preheated oven on top and bottom heat, 180 degrees, 15 minutes.

All ingredients: 50 grams of cake flour, 40 grams of corn oil, three eggs, 50 grams of sugar, 50 grams of milk, appropriate amount of salad dressing, appropriate amount of meat floss, half a lemon (forgot to pat the lemon).

Method: 1 Separate the egg whites and yolks of the eggs, and beat the egg whites directly into the mixing bucket of the blender.

2 Add milk and corn oil to the egg yolk, beat the egg until smooth, and sift in the cake flour.

3 Mix up and down with a spatula, not in circles, so that the flour does not become gluten, like this, (this is the critical first step).

4 Place a mixing bucket with egg whites on the kitchen machine and drop a few drops of lemon to remove the smell, no lemons can be substituted with white vinegar. Open four gears to beat quickly, add the sugar three times in the process of beating, and the egg whites are beaten into a hard foaming state, and lift the whisk into an inverted triangle (the second key step at this time).

5 Add one-third of the beaten egg whites to the egg yolk paste, stir up and down again with a spatula, pour into the mixing bucket with egg whites, and continue to mix up and down.

6 Pour the batter into a baking tray lined with oiled paper, shake lightly a few times to shake out the bubbles inside, preheat the oven, and bake at 175 degrees for 20 minutes. Take it out and let it cool a little, put it upside down on the panel, and press it into a circle with a mold, or use a cup if you don't have a mold.

The delicious meat floss scallops are ready, very fluffy, and there is no difference from what is sold outside.

The popular king of street food, you can't get tired of eating meat floss!

This meat floss scallop is so popular, and another queue delicacy has appeared.

If you can make meat floss, you don't have to go to the store to buy it.

Teach you how to make the meat floss scallop simple and delicious.

<> "Purple rice version of the meat floss scallop, it's really unexpectedly delicious, and it's super simple, no technology is required, zero failure!"

Ingredients: purple rice, glutinous rice, meat floss, chopped seaweed.

The production steps are here

1. Mix purple rice and glutinous rice 1:1 and wash them, add destroyed water and cook, let them cool for later use;

2. Mix meat floss with seaweed minced, or you can buy meat floss with seaweed;

3. Knead the purple rice into small rice balls, spread the salad dressing, and then wrap the meat floss.

Teach you how to make the meat floss scallop simple and delicious.

If you can make meat floss, you don't have to go to the store to buy it.

This meat floss scallop is so popular, and another queue delicacy has appeared.

The popular king of street food, you can't get tired of eating meat floss!

Teach you how to make the meat floss scallop simple and delicious.

If you can make meat floss, you don't have to go to the store to buy it.

This meat floss scallop is so popular, and another queue delicacy has appeared.

The popular king of street food, you can't get tired of eating meat floss!

Ingredients: 50g cake mix, 40g milk, 35g corn oil, 4 eggs, 40g sugar, appropriate amount of salad dressing, appropriate amount of meat floss.

Steps: 1. Gather the ingredients.

2. Isolate the egg white and egg yolk potato edge, and add milk and corn oil to the egg yolk.

3. Stir the egg yolk part well.

4. Add the cake mix and stir well for later use.

5. Whip egg whites.

6. Add white bright sugar to the egg whites in batches, and quickly beat until wet foaming.

7. Take one-third of the base and stir with egg yolk.

8. Pour the well-mixed batter into the egg whites for final stirring.

9. Pour the well-stirred batter into a baking dish.

10. Smooth out the batter.

11. Put it in the oven for baking, 170 on the heat, 165 on the lower heat, and bake for 20 minutes.

12. Take out the baked cake embryo and cool to room temperature.

13. Press the cake base into your favorite model.

14. Prepare to add salad dressing and meat floss.

15. Fold the cake slices in half and add the salad dressing, and dip the meat floss on the surface to finish.

16. a finished product.