1. After the baked cake slices are allowed to cool, tear off the baking paper and spread a thin layer of salad dressing on one side.
2. Cover with Shanghai moss. One sheet may not be enough. You can use two sheets, or cut off the extra cake.
3.
Turn the cake piece over so that the seaweed side is facing down.
Spread an appropriate amount of salad dressing evenly on top.
4.
Sprinkle a lot of pork floss, the salad dressing can make it completely adhere to the cake slice.
Put sausage or your favorite filling on one side of the cake slice. For example, cucumber and so on.
5. Using baking paper and a rolling pin, roll up the cake tightly.
6.
Finally, cut into slices with a knife.
The picture shows the sushi cutter, which is easier to cut neatly. If not, you can wrap the cake roll with greased paper or plastic wrap and twist it into a big candy shape. Slicing together with the paper will be more beautiful than cutting it directly. Of course, remember to remove oil paper or plastic wrap before eating.
7. The soft and fragrant cake is slightly sweet, wrapped in salty fresh pork floss and thick sausage, accompanied by the fragrance of seaweed, harmonious and delicious.
8. Although the shape of the meat floss is not beautiful, the important thing is that it tastes good.
Tips:Regarding slicing, it may be the biggest difficulty. Wrap it in plastic wrap, roll it up, and cut it more smoothly.
Another dumb way is:
First cut the seaweed into vertical strips, the width of each strip = the width of the finished seaweed roll.
Then stick them side by side on the cake slice.
After rolling the omelet, cut it down according to the gap between the seaweed strips. This way, you don't need to fight the tough seaweed skin, and it's easier to cut the cake roll directly.
![Soy Milk Box [first Taste Diary] recipe](https://img.simplechinesefood.com/ae/ae3f7d5bba03177d802c94989b590734.jpg)
![Soy Milk Box [first Taste Diary] recipe](https://img.simplechinesefood.com/b0/b06cf5e9bf2293ac39036ac4efe6d149.JPG)
