Pork Floss Cake Roll

Name: Pork Floss Cake Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 80g Low-gluten flour; 80g Caster sugar; 80g Corn oil; 50g milk; 1/2 tsp Baking powder; 50g Salad dressing; 50g Pork floss

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

There is a heart long ago, and it will be done today. I have always felt that making rolls is a relatively time-consuming task. You always have to weigh time and time, and calculate and calculate before you can decide whether to do it or not. After completing the rolls for a long time, I finally decided to turn my head to finish a roll of cakes. It’s been a long time since I made a cake, and it’s the first time to make a cake roll. Losing one hundred and twenty thousand points of caution, worrying about the business trip, while muttering to himself, why do everyone like to roll the golden skin in it? Fortunately, with the experience of the rolls, the rolls are still a success. Fold along the long side of the rectangle, only one and a half turns. Although I want to roll more half a circle, it looks better, but, in any case, I don't want to roll from the short side. Because, although rolling from the short side will increase the number of turns, it also means that the diameter is increased, and correspondingly, when cutting, it is necessary to increase a little thickness to coordinate with the increased diameter. This in turn means that the individual components have increased. . . "

Ingredients

Pork Floss Cake Roll

1. Materials

2. 20g caster sugar add egg yolk

3. Beat with a whisk until thick and whitish

4. Add corn oil three times and beat evenly

5. Add milk and mix well

6. Mix low-gluten flour and baking powder, sift in the egg yolk

7. Stir evenly, set aside

8. After the egg whites are whipped until the fish eyes are soaked, add 60 g of caster sugar in three times and beat

9. Egg whites are beaten to wet foam with hooks

10. Take 1/3 into the egg yolk paste and mix evenly

11. Then take 1/3 of the egg whites into the egg yolk paste and mix evenly

12. Pour the egg yolk paste back into the remaining egg whites and mix evenly

13. Pour the mixed batter into a baking pan covered with linoleum, smooth it out, and make a big bubble

14. Put it in the oven, the middle level, the upper and lower fire 180 degrees, bake for 15-20 minutes, the surface is golden, out of the oven

15. Buckle on the table top covered with tarp, peel off the bottom tarp

16. After cooling slightly, turn it over so that the baking side is facing up

17. Squeeze the salad dressing and smooth it

18. Spread pork floss

19. Make a few strokes on the unwinding end

20. Use a rolling pin to roll up the cake slices

21. Wrap it in tarp, tighten the ends into a candy-like shape, put it in the refrigerator for 30 minutes to set

22. Open the tarp after setting

23. Cut off both ends

24. Cut into slices about 3 cm thick

Tips:
When mixing, be careful not to stir in a circular motion, so that the flour will become vigorous and the egg white will defoam.

It is easier to roll up by cutting a few cuts at the end when rolling.

The slice thickness can be adjusted as you like.