# Fourth Baking Contest and is Love to Eat Festival# Pork Floss Cake Roll
1.
Add salt to the milk and mix the oil
2.
Sift in low powder and mix well
3.
Add egg yolks and mix well
4.
Stir evenly, it should be in a delicate and fluid state
5.
Add a few drops of lemon juice to the egg whites, add sugar in batches until it is hard and wet
6.
Preheat the oven to 160 degrees, take two-thirds of the egg white and mix with the egg yolk paste
7.
Pour all the mixed batter into the egg whites, cut and mix evenly
8.
Line the baking pan with greased paper and pour the batter
9.
Scrape the surface smoothly, shake out bubbles, sprinkle with chives and pork floss
10.
Put it in the preheated oven, 150 degrees, about 35 minutes, take out the grease paper, let cool
11.
Spread oiled paper, cut off some of the sides, make a few strokes in the middle, squeeze the salad dressing, and put in the pork floss
12.
Roll up, shape for half an hour, cut into pieces when eating
Tips:
The meat floss added when rolling needs to be sticky with salad dressing. If you put too much meat floss, you need to put more salad dressing, or you can apply salad dressing on both ends to stick the floss. I use this egg, which is relatively yellow in color. If the egg is small, it looks like 6 eggs, and 5 foreign eggs are enough.
Lemon juice can remove the fishy smell of egg whites, and a few drops of white vinegar can be used instead.
