Seaweed Sushi Cake Roll

Name: Seaweed Sushi Cake Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 40g Salad oil; 40g Caster sugar; 40g milk; A few drops Lemon juice; 2 pieces Carrot sticks; 2 pieces Cucumber Strips; Some Pork floss; Some Seaweed; Some Salad dressing

by Leibao's life with smoke

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Recently, there is a lot of seaweed at home. I was bored and wanted to have a small four-roll for afternoon tea, so why not have a seaweed sushi cake? It not only avoids the high calories of the cream, but also does not have to worry about a box of whipped cream. As a result, the finished product tastes really good. Those who like salad dressing can put it in a piping bag, squeeze more to look better and taste better! "

Seaweed Sushi Cake Roll

1. Pour milk and corn oil into a basin, stir well and emulsify;

2. Sift in low-gluten flour, stir evenly in a zigzag shape with egg soaking, don't over-mix to avoid gluten, just do not have particles;

3. Separate the white and yolk of the egg, and put the yolk in the batter;

4. Continue to stir with egg yolk until the egg yolk paste is slightly whitish and smooth;

5. Egg white (no egg yolk mixed in) is placed in a basin without water and oil;

6. Preheat the oven at 170 degrees, add lemon juice to the egg whites, and use an electric whisk at low speed to disperse until thick foam (fish-eye foam), and add the remaining one-third of the sugar for the first time;

7. Turn on medium and high speed to beat the egg whites until the volume expands to two or three times, the coarse foam becomes dense and fine foam, add one third of sugar for the second time;

8. Continue to beat at medium speed until thick and have obvious lines, then add the remaining sugar, and then continue to beat at low speed until the meringue is clearly stiff, and a relatively large hook is formed when the whisk is lifted;

9. Take one-third of the egg white and pour it into the egg yolk paste, spread it gently with a spatula, cut and mix;

10. Pour the mixed egg yolk paste back into the remaining meringue and stir evenly;

11. Pour the cake batter evenly at a height of 15 cm from the bakeware into the bakeware that has been lined with oil cloth (oil paper, silicone pad), smooth the surface of the cake batter with a scraper, and then gently shake the bakeware to produce large bubbles;

12. Hold the bakeware horizontally, put it into the preheated oven, let it smell, and the surface will appear yellow. The reference time is 18 minutes;

13. After the cake is out of the oven, drop the baking tray from a height of 30cm on the table top to shake the bottom of the hot air, and then put the greased paper on the baking net to cool;

14. While the cake roll is still warm, take another large piece of oiled paper and turn the cake base over, tear off the bottom oiled paper, and then spread the seaweed slices on the cake slices, and then put cucumber strips, sushi radish strips, pork floss, salad dressing, etc. in sequence;

15. Roll it up with the help of a rolling pin, (fold->press->lift->roll->retract) put it in the refrigerator for half an hour to shape, and freeze it directly; (the room temperature is low, or it can be placed at room temperature to shape).

Tips:
1. When the cake roll is cooled, pay attention to cover it with greased paper to prevent it from drying and cracking when rolling;
2. The degree and baking time of the oven are for reference only, each oven has its own temper;
3. Invasion can also play freely according to your own preferences.