Pork Floss Cake Roll
1.
Prepare two basins without water and oil. Separate the yolks and the whites, and divide them into two basins.
2.
Add 40g of salad oil to the egg yolk.
3.
Add 10g of white sugar to the egg yolk.
4.
Add 40g of milk to the egg yolk.
5.
Use a manual whisk to mix the egg yolks evenly.
6.
Sift low-gluten flour into the egg yolk liquid and mix well.
7.
After the egg yolk is stirred, there are bubbles. At this time, the low powder is screened, and the low powder enters the bubbles, and there will be a bubble flour group, which causes the egg yolk liquid and the low powder to be mixed evenly. At this time, the egg yolk liquid can be sieved once. In this way, the egg yolk liquid and the low powder can be fully mixed evenly.
8.
Stir the egg yolk paste evenly. The egg yolk making process is over.
9.
Add 2g of salt to the egg white and start to beat it on a low level.
10.
After making big bubbles, add 15g white sugar, shift to mid-range and pass.
11.
After making fine bubbles, add 15g of white sugar and change to high speed.
12.
When the egg whites are thicker and lines appear, add the remaining 13g white sugar. Continue to beat until dry foaming.
13.
Whipped egg whites. The egg white production process is over.
14.
Take one-third of the egg white and add it to the egg yolk paste, and stir evenly.
15.
Pour the egg yolk paste into the container with the remaining two-thirds of the egg white, and stir evenly. Then the cake batter is ready.
16.
Pour the cake batter into a baking pan covered with tin foil, shake it lightly on the chopping board a few times, and shake out large bubbles.
17.
Put the baking tray in the preheated oven, the lower middle of the oven, 180 degrees, 20 minutes. After baking, take the tin foil on both sides with both hands, lift the cake out of the baking tray, and carefully peel off the tin foil around.
18.
Also prepare a piece of tin foil, buckle the cake upside down, and tear off the tin foil from the baking cake while it is hot. Spread salad dressing on the cake and spread evenly.
19.
Spread a layer of pork floss on the cake.
20.
Take a piece of seaweed and coat it with salad dressing.
21.
Spread the seaweed on the side of the salad dressing and cover the pork floss.
22.
The other side of the seaweed is also coated with salad dressing.
23.
Roll the cake and put it in the refrigerator for 15 minutes to set.
24.
Shaped rolls.
25.
Cut the rolls into pieces and divide them into small rolls.
26.
Finally, spread the salad dressing on both ends of the small rolls and dip them with pork floss. The meat floss cake roll is ready!
