Pork Floss Cake Roll [first Taste Diary]

Name: Pork Floss Cake Roll [first Taste Diary]
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g (60g for egg white, 10g for egg yolk) Caster sugar; 80g Low-gluten flour; 45g Corn oil; 4 egg; 55g milk; 2g salt; Some mayonnaise; Some Pork floss; Some Shallots

by First taste diary official

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

A cake roll made of pork floss and shallots, after baking, it is so fragrant that you don’t need it! Soft and slightly sweet cake slices with rich mayonnaise, sweet and salty taste, OMG! It's so delicious! "

Ingredients

60g (60g for egg white, 10g for egg yolk) Caster Sugar
80g Low-gluten Flour
45g Corn Oil
4 Egg

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55g Milk

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2g Salt

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Some Mayonnaise
Some Pork Floss
Some Shallots

Pork Floss Cake Roll [first Taste Diary]

1. Add egg yolk and 10g sugar to the bowl and mix well.

2. Add corn oil and milk and mix well.

3. Add salt and stir well.

4. Sift in low-gluten flour and stir until there is no dry powder.

5. The egg whites are added with fine sugar in batches to beat them until neutral foaming, lifted with small hooks.

6. Stir the egg yolk paste and meringue evenly.

7. Pour the cake batter into a baking tray and smooth it, sprinkle pork floss and chopped green onion on the surface to shake off large bubbles.

8. Put it in the preheated oven at 180 degrees and bake for about 15-18 minutes.

9. After the baked cake is out of the oven, remove the greased paper while it is hot, and cover it with a piece of greased paper to prevent the surface from drying out, and leave it in a little residual temperature.

10. Put mayonnaise on the side without the floss and green onion.

11. Put the pork floss on it.

12. Roll up the cake, wrap it tightly with greased paper, and fix it for half an hour.

13. Cut into pieces and eat!

Tips:
/Roll cake/
1. Cover the cake with greased paper or tea towel when it is cooled to prevent the cake's skin from drying out and causing cracking when it is rolled.
2. Skilled friends can roll it directly by hand, and novices are recommended to use a rolling pin for assistance.

/save/
The cake roll can be stored in an airtight seal, at room temperature for 2 days, and refrigerated for 3-4 days. Because it is additive-free, it is recommended to consume as soon as possible.