Chapter 750 Xiao Bei

Ke Baijia made several flavors of meat floss, which were basically in fiber state, and only a small part was deliberately broken into fine mosaic.

She packed these meat floss into eight glass jars with a capacity of one liter.

Thinking of the pastry that I hadn't tried much before, Ke Baijia left the can of finely crumbled meat floss and took the other meat floss to the warehouse on the fifth floor.

After going downstairs, I started to make a snack related to meat floss. It has a very cute and even humane name, Xiaobei, which is mixed with meat floss, and is named Xiaobei.

Prepare the ingredients you need: eggs, milk, corn oil, low-gluten flour, sugar, white vinegar, seaweed, meat floss, salad dressing.

Then start making, separate the egg yolks and egg whites and place them in two water-free and oil-free dishes.

Add milk and corn oil to the egg yolk and stir evenly, sif it into low-gluten flour, sif it is sifted twice, and mix well each time and then sifted in the next time.

Set the paste of mixed egg yolks aside.

He took out the egg whites separated before, dripped them with a few drops of white vinegar, and beat them into thick bubbles with an electric egg beater. In just two minutes, he got the same meringue picture as in the recipe she saw. Thinking of the way she used so many chopsticks to beat them for so long when she made cakes, Ke Baijia couldn't help but sigh, the power of technology is really not to be underestimated.

Divide one-third of the meringue, mix well with the egg yolk paste, pour all the mixed egg yolk paste into the remaining meringue and mix well again. This is done for a more delicate taste, not an unnecessary move.

Put the mixed cake batter into a piping bag, heat the oven for 120, lower the heat for 150, and preheat for about ten minutes. When preheating, take out the baking tray and put oil paper on it, squeeze out a pile of round shapes on the oil paper, and then hold the baking tray and shake it a few times, shake off the large bubbles, and then put the round cake batter into the mouth and take it out and let it cool after fifteen minutes.

During the cooling time, prepare the torn seaweed and the meat floss you made before, stir, take a cooled cake slice and record the salad dressing, then close it, then squeeze the cool noodles into the salad dressing, put them in the prepared seaweed and mixed meat floss for a few rounds, and after being covered with crushed powder, the finished product comes out.

The name of this meat floss is cute and tastes very good. Ke Baijia took one and I thought the cake itself was delicate and soft, the sauce tastes mild, sweet and delicious. The meat floss is made of pork. Eating it regularly can replenish calcium and blood, nourish yin and moisten dryness. After being paired with the sauce and the outer layer of wrap, it is even more salty, fragrant and delicious, delicious and not greasy.

After finishing, Ke Baijia counted and made about thirteen finished products on a plate. She ate one and twelve of them, and she put them away.

When these meat floss beans were also sent upstairs for storage, Ke Baijia wandered around the warehouse.

I have to say that having a constant temperature and preservation warehouse is really a wonderful experience. What is the temperature when the hot dishes she cooked come in? Until now, even in the past month, two months, three months, or even four months, it is still hot. You can feel the hot heat when you put them on your hands.

The ice products made not only did not melt, but the hardness of the ice chips in those smoothies was not affected.

She briefly sorted out and found that there were several large buckets of hot dishes such as stewed chicken, pork ribs, pig's trotters, duck, goose, fish, etc., and some were filled with casseroles and pressure cookers. If these big meats were taken out, the quantity would be enough for a team to celebrate the rich and fat year.

(End of this chapter)
Chapter completed!