【japanese Style】seaweed and Pork Floss Cake Roll

【japanese Style】seaweed and Pork Floss Cake Roll

1. Preparation: Separate the egg whites and egg whites into two clean, oil- and water-free containers, and sift the low-gluten flour twice

2. Add 10 grams of sugar and milk to the egg yolks and beat them with a whisk

3. Then add the salad oil and mix well

4. Add sifted low-gluten flour

5. Mix well with a rubber spatula

6. Use an electric whisk to beat the egg whites to thick foam, add lemon juice, and add 45 grams of sugar in three times to beat the egg whites to wet foam. This is the meringue

7. First add 1/3 of the meringue to the egg yolk paste and mix evenly

8. Pour it back into the remaining meringue

9. Stir and mix evenly. When mixing the cake batter, pay attention to cutting and mixing, just like cutting vegetables to mix well, or use from the bottom up to mix well. Be careful not to defoam.

10. Cover the baking tray with baking paper, pour the cake batter onto the baking tray, shake it a few times

11. Put the baking tray into the middle layer of the preheated oven at 170 degrees and bake for 18 minutes until the surface of the cake is golden. Put the baked cake roll on the baking net, tear off the baking paper while it is hot, and put it back to the original baking Let the paper cool

12. When the cake is at room temperature, place the cake on another piece of new baking paper, spread the salad dressing, and evenly sprinkle the pork floss

13. Roll the cake, wrap it in oil paper and set for 30 minutes

14. Brush the salad dressing evenly on the cake roll

15. Sprinkle with Shanghai moss powder and then slice

Tips:

This bakeware is a 28*28CM square non-stick bakeware. The egg whites should be blown to wet foaming, not excessively. If it is blown to dry foaming, it will be easy to crack. The baking time and temperature should be adjusted according to your own oven