Seaweed Pork Floss Cake Roll
by _蒍鉨 become good 々
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. The egg white and egg yolk are separated, and the container must be oil and water free.
2. Add the egg yolks to the milk, and stir the salad oil until emulsified.
3. Sift in low-gluten flour, mix well in a straight shape, remember not to stir in a circular motion.
4. The mixed batter is set aside, and the oven is preheated for 10 minutes on the upper and lower heat of 180.
5. Add a few drops of white vinegar to the egg whites, and beat the sugar until the hook of the whisk is lifted.
6. Take half of the meringue and add it to the egg yolk paste and stir evenly. Turn it from bottom to top, and do not stir in a circular motion to prevent defoaming.
7. Pour the mixed cake batter into the remaining meringue and continue to mix evenly.
8. Bake in the middle of the oven at 160 degrees for 30 minutes.
9. After baking the cake, place it upside down on another piece of greased paper to let cool, tear off the greased paper underneath, squeeze the salad dressing, and sprinkle a little pork floss.
10. Squeeze a little more salad dressing.
11. Spread the seaweed and roll it up, freeze and set the shape in the refrigerator.
12. Finished product.
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