Pork Floss Cake Roll

Pork Floss Cake Roll

1. Pour milk and corn oil into a bowl, and beat with eggs until fully emulsified.

2. Sift in low powder, stir irregularly with egg soaking without dry powder.

3. Add egg yolk (the cake made by the post-egg method is delicate)

4. Use egg custard to mark irregularly until the egg batter is delicate.

5. Pour fine sugar into the egg whites (you can also add in 3 times)

6. The egg whites become wet and foamy, and the egg whites cannot be beaten too hard to make a cake roll, otherwise it will crack when rolled.

7. Take 1/3 of the meringue into the egg yolk paste and mix well.

8. Pour all the egg yolk paste into the meringue.

9. Use an egg squeeze to quickly mix it evenly.

10. Stirred state.

11. The cake batter is very delicate.

12. Pour into the baking tray and shake it lightly (the uneven surface can be smoothed with a scraper)

13. Sprinkle with pork floss and chopped green onion.

14. Give it a little shake before putting it in the oven.

15. Preheat the middle of the oven at 150℃ for 18-20 minutes in advance (time and temperature are for reference only)

16. After being out of the oven, it will fall from a high place. After a few minutes, the sides of the cake will be separated from the baking tray (if not, use your hands to pick the sides)

17. Spread grease paper on the cake, turn the baking tray upside down, and the cake pieces will fall off.

18. Look at the cake crumbs attached to the gold plate.

19. Roll up both ends with oil paper and tighten the shape.

20. Cut into pieces and taste~

21. Appreciation of the finished product.

22. Appreciation of the finished product.