Pork Floss Cake Roll
1.
Beat the egg yolks and egg whites in a water- and oil-free basin
2.
Stir the egg yolks, add salad oil and milk
3.
Sift in about one-third of the low-gluten flour and all the baking powder
4.
Stir thoroughly with a rubber spatula, and then stir in all the flour in two batches
5.
Drop a few drops of white vinegar into the egg white, first put in one-third of the total amount of white sugar, and beat until the initial foaming, then add the remaining half of the white sugar, continue to beat, and finally add the remaining white sugar.
6.
The egg white for making egg rolls can be beaten to wet foaming (neutral foaming), that is, the time for whisking is relatively short. When the egg whites are stirred, the sharp corners are curved, and the sharp corners do not need to stand upright like ordinary cakes.
7.
Take a small portion, or about one-third of the egg white, into the egg batter and mix well
8.
Then pour all the above mixed egg batter into the egg white basin
9.
Mix all the mixture well
10.
Line the baking tray with greased paper and pour the egg batter
11.
Preheat the oven for 3 or 5 minutes in advance, adjust the temperature of the upper and lower tubes to 160 degrees, turn on the hot air, and bake for about 10-15 minutes
12.
Two egg rolls were baked with this amount. This is the first one (40L oven pan), which is quite thin; the other uses a smaller square plate, which is thicker
13.
After baking, let it cool down
14.
After cooling slightly, tear off the oil paper
15.
The cake roll is divided into two, face up, roll separately, so that the roll is not too thick
16.
First spread a layer of salad dressing
17.
Sprinkle with pork floss
18.
Roll up from the long side after cutting, lift up the cushioned oil paper, and slowly roll up and inward
19.
If the cake slices are not dry or thick, they will roll well and will not crack at all. This is the effect of opening the oil paper right after the roll is finished.
20.
There is no crack on the sides
21.
Finally, wrap it tightly with greased paper or plastic wrap. The one on the left is slightly thicker and the other one is baked. It is thicker, not easy to roll, and a bit cracked, so a layer of plastic wrap is added to the greased paper.
22.
Because there is salad dressing in it, let it stand for about an hour before it can be cut into pieces
23.
Put salad dressing on both ends
24.
Dip Pork Floss
25.
Loading
26.
Sweet but salty, fresh and fragrant
27.
Egg rolls with no floss dipped in both ends are equally good
28.
Pork floss is easy to fall off, wrap it with plastic wrap, pack it in a box and store it fresh in the refrigerator
Tips:
Many friends say that cake rolls are not easy to roll, personal experience, pay attention to two points, invincible:
1. Whip the egg whites: just hit it to wet foaming, that is, scoop up a little, and the sharp corners are curved; not to the extent of hard foaming, that is, the resistance to stir the egg white is great, and the sharp corners stand upright after scooping;
2. Baking time: Don't be too long, just bake until the egg rolls are just cooked. At this time, the egg rolls are very moist and even stick to the drying rack after being inverted. The color is quite yellow and tender.
