#aca烤明星大赛# Meat Floss Cake Roll

#aca烤明星大赛# Meat Floss Cake Roll

1. Cake ingredients are ready

2. Separate egg whites and egg yolks, and put the egg whites into an oil-free and water-free egg beater

3. Pour corn oil into the egg yolk and beat evenly with a manual whisk

4. Pour the milk, continue to beat, mix well

5. Pour in 10 grams of sugar and beat until the sugar melts

6. Sift in the flour

7. Stir in an irregular direction, without dry powder, lift up the whisk, the egg yolk paste drips smoothly

8. Use an electric whisk to beat the egg whites into thick bubbles at a medium speed, then pour 10 grams of sugar

9. Continue to beat the egg whites at a medium speed. When white foam appears, add 10 grams of sugar

10. Continue to beat the egg whites at a medium speed, and when the lines are visible, add the remaining 10 grams of sugar

11. Continue to pass, the subordinate feels more obvious resistance, and when the egg-beating head is lifted and the egg white is at a larger angle, the pass is over

12. Take one-third of the egg white paste into the egg yolk paste, and mix the egg white paste and egg yolk paste evenly by turning from the bottom up; at this time, the oven begins to preheat, 155 degrees

13. Pour the mixed batter back into the meringue bowl

14. Continue to mix evenly with a mixing method, showing a delicate and shiny state, this is cake batter

15. Pour the cake batter into a non-stick baking pan, the size of the baking pan is 28*28 cm, use a scraper to smooth the surface, and then lift the baking pan and shake it twice to shake out the large bubbles

16. Put it into the middle layer of the preheated oven, 155 degrees, up and down, about 25 minutes

17. After the cake is out of the oven, it is buckled upside down on the drying rack, and it can be demoulded when it is warm to the hand

18. Take the cake piece out of the mold and face up. If you want to stick the cake roll, you can use a knife to pull off a piece of cake at a 45 degree angle at the end of the roll, and then spread an appropriate amount of seaweed and pork floss on the cake. You don’t need to sprinkle on the back of the film and the closing part

19. Roll up the cake slices, wrap them in oil paper, put them in the refrigerator for more than 30 minutes, and cut them into pieces.

20. Hurry up and eat a piece after the filming

21. The pork floss is homemade, it's relatively dry, and part of it leaks out. I think it should stick with a little salad dressing? Try next time

22. One more piece

Tips:

Don’t beat the meringue of the cake roll too dry or hard, otherwise it will be easy to crack when the roll is rolled; the baking time and temperature are adjusted according to your own oven; there is a good way to judge whether the cake roll is cooked. When the cake roll rises to a high height and then falls back to a level with the baking pan, it can be out of the oven; the egg uses 60 grams of shelled eggs, if you use small eggs, please increase it accordingly; soft white sugar as long as it does not clump and is not damp It can be used. For granulated sugar, use fine granulated sugar; pork floss can be replaced with other fillings.