Pork Floss and Yellow Mustard Sauce Cake Roll
1.
Group photo of materials.
2.
Preparation: Drip a few drops of vegetable oil into the non-stick bakeware, and wipe the inside of the bakeware with kitchen paper dipped in the oil.
3.
Put the milk and corn oil into the egg-beating bowl.
4.
Mix well and emulsify with egg cream.
5.
The egg white and the yolk are separated, the egg white is put into an oil-free and water-free egg beater, and the egg yolk is put into the milk and corn oil melt.
6.
Whip well with egg cream, and the egg yolk will be slightly lighter in color.
7.
Sift the cake flour into the egg batter.
8.
Stir in irregular directions to form a delicate egg yolk batter, set aside for later use.
9.
Beat the egg whites with an electric whisk at a medium speed to form a coarse bubble, and add 1/3 of the fine sugar.
10.
Beat at medium speed for 30 seconds, then turn to low speed to make big bubbles become fine and small bubbles; when the meringue paste is fine and white, add 1/3 fine sugar.
11.
Continue to beat at low speed, when the beater is more delicate and the texture is clearer, add the remaining 1/3 of the fine sugar.
12.
When the egg white paste appears shiny and there is resistance in the whisk, lift the egg whisk and the egg white paste becomes a big hook; at this time, the oven can begin to preheat 160 degrees.
13.
Take 1/3 of the egg white paste into the egg yolk paste.
14.
Mix well with egg soot and then pour it back into the meringue bowl.
15.
Mix it evenly from bottom to top with egg custard, lift up the egg beater, the egg batter fills the egg beater net and slowly drops down; this is the cake batter.
16.
Pour the cake batter from a height of 20 cm into the 28*28cm baking pan of the entrance kitchen, lift the baking pan, spread the cake batter evenly on the baking pan, and sprinkle an appropriate amount of pork floss on the surface; without sprinkling of pork floss is the smooth surface of the original cake roll.
17.
Put it into the middle layer of the preheated oven and heat up and down at 160 degrees for 25 minutes; this is the state when it is baked to 6 minutes.
18.
This is the state when baked to 14 minutes.
19.
Shake the baking tray from the back of the oven a few times, without demoulding and upside-down, put it on the drying rack for 3 minutes, and there is no need to cover the surface with grease paper.
20.
Use a stripping knife to cut around the baking pan, use a scraper to gently pick up one side, the baking pan is upside down, the cake slices come out completely, the perfect towel surface; let the excess moisture evaporate for 2 minutes.
21.
The cake remnants in the baking pan are gently scraped off with a scraper, and then rinsed with water to clean it.
22.
Use a serrated knife to diagonally cut off one of the upper and lower sides, and then make three cuts on the cake slice close to the body, but not to the end.
23.
Squeeze Guanli American mustard sauce on the cake slice.
24.
Use a spatula to smooth the mustard sauce, and then spread the floss evenly.
25.
Roll it into a roll from bottom to top, wrap the cake roll with greased paper, and set it at room temperature for 15 minutes before cutting into pieces.
26.
The cake rolls with floss and mustard sauce are soft, sweet and salty!
Tips:
1. Put a little oil in the non-stick baking pan. After wiping it with paper, a little oil will be soaked in the coating. There is no need to spread oil paper. There is a perfect towel for cake demoulding, and the front and back rolls are beautiful;
2. The baking temperature and time are adjusted according to the actual situation of the oven.
3. Guanli American Yellow Mustard Sauce has a soft taste, the mustard flavor is faint, and the whole mustard seeds are full. Its taste is not as spicy as Chinese mustard. It is slightly salty and the sweetness of the cake complements each other and is attractive. appetite.
