Ingredients
Ingredients:
Salted Egg Sponge
4 nos Egg Yolk
26 gm Sugar
54 gm Milk
46 gm Oil
80 gm Cake Flour
4 nos Egg White
88 gm Sugar
2 gm Cream of Tartar
2 tsp GH Salted Egg Emulco
Mochi
110 gm Glutinous Rice Flour
30 gm Corn Flour
45 gm Sugar
300 gm Milk
30 gm Butter
Decoration Part
200 gm Chicken Floss
4 pcs Seaweed
200 gm Longson Mayonnaise
Directions
Method:
Salted Egg Sponge
1. Preheat the oven at 170°C. Line up a tray with parchment paper.
2. Mix in the egg yolk, sugar, milk, oil and GH Salted Egg Emulco together.
3. Mix in the cake flour.
4. Whisk the egg white and cream of tartar until bubbly.
5. Add in the sugar by 3 times and whisk until soft peaks.
6. Fold the meringue into the egg yolk mixture.
7. Place the batter into a piping bag.
8. Pipe the batter onto the prepared tray. Bake it for 15 minutes.
9. Take it out from the oven and let it completely cool down.
Mochi
1. Mix all the ingredient together.
2. Steam for 30 minutes.
3. After steam, take it out and place into a mixing bowl. Use the petal to beat the mochi until smoothly.
4. Place the mochi into a piping bag.
Assemble:
1. Take the sponge and pipe some mochi. Sandwich with another sponge.
2. Coat the sponge with mayonnaise and coat with chicken floss & seaweed.
3. Repeat the steps until complete. Serve well.
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