# Fourth Baking Contest and is Love to Eat Festival#small Pork Floss Rolls

Name: # Fourth Baking Contest and is Love to Eat Festival#small Pork Floss Rolls
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 7 yolk; 4 protein; 15g butter; 70g Low-gluten flour; 30g honey; 80g granulated sugar; 35g milk; 5 tablespoons Pork floss; 3 tablespoons Salad dressing

by Seung Chan Mommy CCM

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Mr. Koyama’s cake rolls have always been very popular. Although it is a sponge cake recipe, the whole cake base is very soft and elastic because it has changed the previous production method. A large amount of egg yolk is used in the recipe, so it is baked At that time, the whole room was filled with the scent of eggs, and the baked cake was golden in color, which was very eye-catching. This time I used salad dressing and pork floss fillings. The taste is a combination of sweet and salty. It tastes unique. Moreover, there is no cream, so there is no need to consider the effect of temperature on the cream. Take this roll to the spring outing. Not bad, let's hurry up and get started. . . .
In the following formula, the main ingredient is cake roll ingredients, and the auxiliary material is filling. 28*28 molds are used."

Ingredients

7 Yolk
4 Protein
15g Butter
70g Low-gluten Flour
30g Honey
80g Granulated Sugar
35g Milk
5 tablespoons Pork Floss
3 tablespoons Salad Dressing

# Fourth Baking Contest and is Love to Eat Festival#small Pork Floss Rolls

1. Egg yolk + honey + 2 tablespoons of sugar and stir well

# Fourth Baking Contest and is Love to Eat Festival#small Pork Floss Rolls recipe

2. Add the egg whites to the rest of the sugar in two portions, and beat until it is wet and foamy as shown in the picture, with small curved corners.

3. Take half of the meringue and the egg yolk paste of step 1 and cut and mix evenly

4. Stir in the sifted low-gluten flour twice

5. Heat the butter and milk until the butter is completely melted, stir it, pour it into the cake batter, cut and mix evenly

6. Then mix the remaining meringue with step 5, cut and mix evenly

7. The cake batter after mixing is delicate and fluffy

8. Line the baking tray with greased paper, bake at 175 degrees for 18 minutes

9. Put the baked cake base on the drying net to cool thoroughly

10. Salad dressing

11. Sprinkle pork floss, roll up, refrigerate for 2 hours to set

12. Finished picture

Tips:
1. You can heat the butter and milk before making the cake. When it is used, the temperature will be just right and it will not be hot. The best temperature for mixing the butter is to touch it with your hands. I usually don’t use a thermometer. Deliberately measure, as long as it doesn’t feel hot, it’s easy to mix with warm
2: The egg whites used for making cake rolls should not be beaten too hard like chiffon cakes, so that they will easily crack when rolled up