Another hurricane of salty mouth, also comes from "Hurricane Sweet Cake • Hurricane Salty Cake" - using the black nuclear olive that we usually make pizza! Use 17cm hollow mold or 6 inch mold
All materials are ready. The olives are dried with kitchen paper and then chopped.
Add 10 grams of sugar to the egg yolk and mix well with 3 grams of salt.
Add the olive granules to the egg yolk solution, stir well, then add oil and water and mix well. (Every one added can be stirred evenly to the next one)
Sifting into the bottom flour
Stir into a thick egg yolk paste
Add a few drops of vinegar to the protein, and add 20 grams of fine granulated sugar to the coarse foam after the egg beater.
The meringue is added to the egg yolk paste three times and mixed from bottom to top.
Pour the mixed cake paste into the mold.
Hand press the chimney, pick up the mold and force the mold a few times, shaking off the big bubbles.
Feed in a preheated oven at 165 degrees for 35 minutes.
Immediately after roasting, pour the buckle and let it cool.
Demoulding off the mold: First, slowly peel the cake from the edge of the mold by hand.
Grab the chimney and take it out
In turn, peeling off the bottom
The chimney can be peeled off with a small spatula~ then it can be eaten!
Black olives are more salty to eat like this, so the chopped grains are quite tasty.