Minced Pork Floss Four Rolls

Minced Pork Floss Four Rolls

1. Basic raw materials.

2. To make the batter and noodle part, 10 grams of sugar, 40 grams of sugar water, 40 grams of oil, 40 grams of low powder, separated from the egg yolk.

3. Add 10 grams of sugar to the egg yolk to melt, add water and mix first, then add oil and stir.

4. Be sure to mix the oil and water evenly. This is how it is mixed. Emulsified state.

5. Add the sifted flour and mix with a whisk.

6. The mixed batter is very creamy. No powder.

7. Add fine sugar when the egg whites are thick and foamy.

8. Add granulated sugar in batches and beat until the egg white is 9 minutes wet. You don't need to beat it to dry, small triangles.

9. Take half of the egg whites and mix with the batter.

10. Pour in all the egg whites and mix in the pre-prepared molds. At this time, you can preheat the oven and heat up and down at 180 degrees.

11. Put it on the plate, knock on the table a few times, and shake out bubbles. Scrape the surface with a scraper. The action should be fast, it is easy to defoam.

12. After the preheating is over, put it in the baking tray, and heat the middle layer up and down at 180 degrees for 20 minutes. Turn on the heat for the last 2 minutes to make the surface color. This step can effectively prevent peeling, but don't bake it. Take it out immediately when you see it colored.

13. Ding~, it's out of the oven, knock on the table a few times, shake out the heat, first use a plastic stripper knife to get rid of the four sides of the cake. Pad oil paper below. I just don’t have oily paper at home. I used a glass fiber silicone pad, which I didn’t expect was super easy to use.

14. Invert the button and release the mold, and when it is warm, coat it with salad dressing, pork floss, or jam. (If you wrap the cream, wait for the cake to cool and then apply the cream, otherwise the cream will melt. The cold cake is not easy to roll up. You can also gently scratch the top with a few knives and then apply the cream to roll it.)

15. The technique is not photographed, just like a sushi roll. Because the cake is very cottony, it is easy to roll up. Keep in the refrigerator for 20 minutes to set.

16. Lift off the greased paper and cut off the uneven sides.

17. I used Sanneng’s 28*28cm bakeware and cut two sections to make two flavors.

Tips:

1. The temperature of each oven is different, 180 degrees is the required temperature for small four rolls. Dear friends are for reference only.
2. In the middle layer, heat up and down at 180 degrees for 20 minutes, and turn on the heat in the last 2 minutes to make the surface color. This step can effectively prevent peeling, but don't burn it. Take it out immediately when you see it colored.
3. Spread salad dressing and meat or jam when it is warm. (If you wrap the cream, wait for the cake to cool and then apply the cream, otherwise the cream will melt. The cold cake is not easy to roll up. You can also gently scratch the top with a few knives and then apply the cream to roll it.)