Pork Floss Cake Roll
1.
Mix the egg yolk and sugar, beat until the sugar melts and the color of the egg yolk becomes lighter; add 30g of fine sugar to the egg whites in 3 times, beat to 8 and distribute; preheat the oven to 180 degrees
2.
Add the egg whites to the egg yolk, mix it evenly with a rubber spatula, put the round piping mouth with a diameter of about 1 cm into the piping bag; sieve the low-gluten flour, add it to the egg liquid, and mix it evenly with a rubber spatula. Put it in a piping bag, squeeze the strips diagonally in a baking tray lined with non-stick paper, and then sprinkle chopped chives on the surface
3.
Put it in the middle and upper layer of the oven, heat up and down at 180 degrees, and bake for about 10-12 minutes, until the surface is slightly golden, not sticky to the touch and elastic.
4.
After baking, immediately take out the baking tray, let it sit for 3-5 minutes until the cake roll is warm, tear off the non-stick paper, smear mayonnaise on the back and sprinkle with pork floss, roll it up and put it in the refrigerator to freeze for 10 minutes. Diced
5.
Finished product
Tips:
Squeeze the batter diagonally on the baking tray, and the baked cake rolls are less likely to break longitudinally during rolling because of the stretching of the lines.
