1. Cut the ham sausage into small pieces, and cut the green onions into chopped green onions. Set aside.
2. The egg white and the yolk are separated, and the container must be oil-free and water-free (please ignore the 3 eggs, the photos of 5 eggs are not taken).
3. Add milk and corn oil to the egg yolk to completely wrap the egg yolk to prevent it from crusting. Set aside for later use.
4. Next, use an electric whisk to beat the egg whites. ① Start at the lowest speed first to break up the egg whites.
5. ②Then turn on the high speed and beat the egg whites to 2 or 3 times the size, and the foam is still rough.
6. ③Turn on a medium speed, add all the granulated sugar, and beat until the meringue becomes delicate and shiny, with a little texture, but it disappears immediately.
7. ④At this time, turn on low speed and keep whipping until the lines appear, and there is a curved hook when lifted up. This is the wet foam suitable for making cake rolls (do not beat for too long to hard foam, otherwise the cake The roll will split).
8. Preheat the oven to 170°C from top to bottom.
9. Next, make the chiffon batter: ①Mix the egg yolk, milk and corn oil well ②Sift the low-gluten flour and add it to the mixed liquid ③Stir well, scrape off the uneven batter with a spatula on the edge of the basin, and mix it well .
10. Check the meringue. The meringue will agglomerate after being left for a while, so use a clean manual whisk to quickly whip it a few times to restore the meringue to its delicate state.
11. Scoop one-third of the meringue into the batter and mix it evenly (do not make a circle, otherwise it will defoam).
12. Check the whipped meringue again to a delicate state (not whipped, there will be small lumps, which is more difficult to mix with the batter).
13. Add the batter that has just been mixed into the remaining meringue and continue to mix evenly.
14. Cover the baking tray with greased paper, use a spatula or scraper to help smooth it, and then tap the bottom of the baking tray with your hands to shake out bubbles.
15. Sprinkle evenly with diced ham, pork floss and chopped green onion.
16. Put it into the oven and heat it up and down at 170°C for about 20 minutes in the middle (the room is really fragrant when it's roasting).
17. After it is out of the oven, transfer it to the grilling net, tear off the oily paper around it, and let it cool slightly until it feels warm to the touch.
18. Cover the cake roll with a piece of oiled paper that is slightly longer than the cake roll, and turn it over with the baking net.
19. Tear off the greased paper.
20. Cut 3 knives diagonally on the side close to your body as shown in the figure. Be careful not to cut both sides (so it is easy to roll and will not crack), squeeze the salad dressing, and then spread it evenly.
21. Sprinkle the pork floss and put more on the diagonal cut.
22. Roll up the oil paper with a rolling pin, press down the cake slice, and roll it.
23. After all the rolls are finished, press it with your hands for a while to make the cake roll slightly firmer.
24. Like candy, screw the cake roll tightly, put it in the refrigerator for half an hour, and then take it out and cut it into pieces.
25. It can be eaten directly after cutting, or you can spread a little salad dressing on the cut surface and sprinkle with pork floss.
26. Finished product.
Tips:As long as the meringue is blown well, the cake roll will be successful. Be sure to pay attention to the meringue. Do not hit hard foaming.
