Cream Cheese Pork Floss Cake

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Ingredients	Parts
Part A:
Eggs	864g
Caster sugar	220g
Trehalose	100g
Salt	8g
Glycerin	36g
Sorbitol	36g
Thousand One Milk Cream Flavor	8g
Fruit glucose syrup	36g
Guangyi Cake Emulsifier	40g
Part B:
Guangyi High-efficiency Baking Powder	8g
Guangyi RH-14	8.4g
Wide thickener SH1602	72g
Meimei Low Gluten Powder	288g
New Zealand milk powder	20g
Part C:
Soybean oil	216g
Batter proportion	0.54g

Production steps

1. Weigh the eggs and set aside.
2. After weighing the sugar and salt, put them together.
3. Stir glycerin, sorbitol, milk paste flavor, emulsifier, and water together.
4. Put 2 into 1, stir slowly until the sugar melts, add into 3 and stir evenly,
5. Add the raw materials of part B to 4, and mix them at a slow speed, and then stir them quickly.
6. The specific gravity of the batter is 0.54g.
7. Beat the specific gravity of the batter to 0.54g, add soybean oil at a slow speed and stir evenly. Put the batter on a plate and smooth the surface.
8. Decorative surface: sprinkle pork floss on the surface, squeeze cream cheese flavored salad dressing, shape: zebra line shape. Ready to bake.
9. Heat up to 170°C, down to 170°C, after 20 minutes of test, heat up to 180°C, down to 170°C, and bake for 15 minutes.
10. After cooling, cut the cake 7x7 and pack it.