海苔肉松小贝食谱|松软暴浆卡士达酱|Seaweed Meat Floss Cake Recipe| Soft Fluffy Lava Burst Custard fillings

#肉松小贝 #海苔肉松小贝 #松软暴浆
#SeaweedMeatFlossCake #PorkFlossCake #SoftFluffy #LavaBurstFillings

♦ Custard Cream Recipe卡士达酱食谱影片：   • 羊角酥/奶油卷筒/忌廉卷筒食谱|千层酥皮，卡士达酱|Cornet Pie/...  
♦ Chiffon Cake Recipe戚风蛋糕食谱:    • Chiffon Cake 戚风蛋糕  
♦ Facebook Page:   / iwen777  
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?ur...

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
　
来自制网红的海苔肉松小贝。由两片小戚风蛋糕组成，中间还藏着卡士达酱夹心，抹上美乃滋，再裹上满满的海苔肉松。戚风蛋糕需用裱花袋来挤出小胚子，所以这食谱比我一般用的戚风食谱少水分且蛋白霜要打发到位够稳固，烤直黄金，仍保持弹性~QQ口感，好香。撕开肉松小贝，满满甜卡士达酱暴浆而出，加上蓬松柔软戚风蛋糕，和咸香海苔肉松，甜咸搭配，蓬松脆皮混合，口感丰富，口味清爽不腻，不愧是网红甜点。

收藏方式：做好收密封容器，放普通冰箱3-5天吃完。

Made viral Seaweed Meat Floss Cake/Pork Floss Cake. It is made of two small chiffon cakes, with custard cream sandwiched in the middle, brushed with mayonnaise, and then covered with seaweed meat floss. The chiffon cakes need to be piped into small portions, so this recipe has less moisture content than the chiffon recipe I usually use, and the meringue needs to be whipped in place and firm enough, baked till golden brown, and still retains its elasticity~ QQ taste, great fragrant. Tear apart Seaweed Meat Floss Cake, loads of custard cream lava burst out, paired with soft fluffy chiffon cake, and salty seaweed meat floss, mix match of sweet and salty, fluffy and crispy, rich in texture, refreshing and not greasy, no wonder it's an internet viral dessert.

Storage Method: Once made, keep in airtight container, chill in normal fridge for 3-5days.

♦食谱=12块 海苔肉松小贝=

=戚风蛋糕（24片）=
30克 植物油
40克 低筋面粉
1克 盐
30克 牛奶（室温）
2颗(36克) 蛋黄
2颗 (72克) 蛋白
40克 细砂糖
1克　塔塔粉/柠檬汁/白醋

(上下火，不开旋风，中层烤)
(预热烤箱175C: 15分钟, 最后2分钟可开旋风/放顶层帮助上色均匀)
=卡士达奶油= （食谱影片：   • 羊角酥/奶油卷筒/忌廉卷筒食谱|千层酥皮，卡士达酱|Cornet Pie/...   ）
1 蛋黄
15克 细纱糖
1克 盐
6克 低筋面粉
6克 玉米淀粉
100克 牛奶
1克 香草精
80克 动物性淡奶油（冷）

=布置=
15克 韩式脆皮海苔紫菜
10克 白芝麻
100克 肉松
110克 美乃滋

♦Recipe=12pcs Seaweed Meat Floss Cake=
=Chiffon Cake (24pcs)=
30g Vegetable Oil
40g Cake Flour/Low Protein Flour
1g Salt
30g Milk (Room temperature)
2pcs (36g) Egg Yolks
2pcs (72g) Egg Whites
1g Cream of Tartar/Lemon Juice/White Vinegar
40g Caster Sugar

(Top Bottom Heat, No Fan Force, Middle Rack)
(Preheated Oven 175C: 15minutes, for the last 2minutes, on Fan Force/switch to top rack for even browning)

=Custard Cream= (Video Recipe:    • 羊角酥/奶油卷筒/忌廉卷筒食谱|千层酥皮，卡士达酱|Cornet Pie/...  )
1 Egg yolk
15g Caster Sugar
1g Salt
6g Cake Flour/Low Protein Flour
6g Cornstarch
100g Milk
1g Vanilla Extract
80g Dairy Whipping Cream (Cold)

=Decoration=
15g Korean Crispy Seaweed
10g White Sesame Seeds
100g Meat Floss
110g Mayonnaise

♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer

Artist: Wayne Jones
Title: First Love