Pork Floss Cake Roll

Name: Pork Floss Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 40g butter; 80g Powdered sugar; 50g Low-gluten flour; 15g milk; 1g Mixed vanilla; Some Pork floss; Some Salad dressing

by Tian Luo girl

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Welcome to follow the WeChat public platform "Girl Tian Luo" to share food and life together~~
Thank you everyone for unanimously in love with me who was so busy that I had to "fish in a day and surf the net for a week"... One of the big ambitions that I set this year was to produce a cooking map for each solar term, with a sentence (The probability should be to embezzle Dragon TV’s propaganda poems). After the end of the year, a set of postcards will be made for people who love me; the second ambition is to roll up a set of 6 special commemorative stamps for solar terms at the Post Office the night before. , Buy a few full pages, and post them with postcards...
It seems that I really should have said "ideal is full, reality is very skinny"... The last time I was queuing to buy stamps overnight when I was a student, there was no wind in the streets in the middle of the night, and there was a feeling of warmth, except The street lamp, the only light on is the fluorescent tube of the post office. Although it is pale and pale, it can move my tears out of my eyes...
It seems that the side effect of going online for a week is getting more chattering... In fact, why do you talk about solar terms? I go out to buy rice at noon and pass by the roasted seeds and nuts store, and find that there are seasonal foods like fried chestnuts, even though the sun is hanging in the sky. It’s not at all the hotness of a while ago, and the transparent autumn is really comfortable~
I feel that there is a high probability that I will cook chestnut braised chicken and other dishes in the near future, but in the fall, we should stick fat, and the snacks should be hardened, such as-pork floss cake rolls~
(Huh, is it easy to finally get the topic back to me)"

Ingredients

Pork Floss Cake Roll

1. Put the butter and mixed vanilla together and heat it in a small pot (mixed vanilla is the seasoning I prefer to match with meat, the taste is heavy and it is not acceptable to everyone, everyone looks at Jiaha)

2. Be sure to shake the pot in time, wait until the butter is all melted and there are small bubbles on the edges

3. When the butter is slightly boiling, with the thunder and thunder, pour in the sifted low-gluten flour and use a silicone spatula to quickly stir until the flour is cooked.

4. Spread and cool the batter and add egg yolks one by one

5. It may be difficult to stir at first, but it will be easy to blend in slowly. After full blending, you can add 15g of milk if you like to eat soft and soft like me, and don’t need to add it if you like a solid taste.

6. Then the shiny egg yolk paste is ready, you must pay attention to it, it is especially important to mix it well, and don’t see any oil oozing out.

7. Then there is the daily routine of the lazy man tossing the egg beater: the sugar is poured in, first at high speed and then vulgar.

8. 80% of the time is enough

9. Scoop out one-third of the egg white into the egg yolk paste, stir evenly

10. Then add one third of the egg white

11. Then when the miracle is done vigorously, add the last bit of egg whites and stir vigorously quickly without being dull, the cake batter is ready

12. Pour into the square baking pan from a high place (mine is about 26*36, and the Sanneng golden pan should be fine, I haven't tried it), and smooth the surface

13. Heat the middle layer up and down at 160 degrees for 15-18 minutes. It depends on whether you like the tenderer or the firmer. After baking, the oily paper will be peeled off immediately.

14. After it has completely cooled down, you can choose to roll it up or roll it up. The color on the surface is even and nice. I choose to roll it up and put it on the salad dressing (Sao Rui made my own salad dressing, so the color is not so white)

15. There are a lot of pork floss in the front, and a little less at the tail (Sao Rui, I made the pork floss by myself, and the old sauce is a bit heavy in color)