Sesame Pork Floss Cake Roll

Sesame Pork Floss Cake Roll

1. Prepare all the ingredients first, divide the eggs first, put the egg whites in an oil-free and water-free basin, and put the egg yolks in another clean bowl.

2. Pour the corn oil into the egg beater first, then add the milk.

3. Stir and emulsify with a manual whisk until you can't see the oil flowers, and it is milky white.

4. Sift the low-gluten flour into the stirred custard.

5. Use a manual whisk to stir in a Z-shape until there is no dry powder.

6. Put the egg yolk into the mixed batter.

7. Manually beat the eggs and stir evenly, and the final state can be a fluid batter, set aside for later use.

8. Next, beat the meringue, use an electric whisk to beat at a medium speed, hit the fish eyes first, and then add one third of the fine sugar.

9. Continue to whip the meringue at medium speed until it is slightly more delicate, then add the remaining half of the fine sugar.

10. At the same time, use a medium speed to whip the meringue until it is delicate, then add the last fine sugar.

11. Then turn to a low speed and continue to send it until you lift the egg beater to show a wet hook.

12. First put one-third of the egg whites into the egg yolk paste, and then use a spatula to cut and stir to mix evenly.

13. Pour the mixed batter into the remaining two-thirds of the egg whites.

14. Use the same method to cut and mix and mix evenly.

15. Prepare the golden plate in advance, put it on a tarp, and slowly pour the batter into the golden plate at a height of 20 cm from the table top. Use a spatula to flatten the batter on the plate, and then sprinkle the surface with pork floss and white sesame.

16. The Changdi air oven is preheated in advance. The actual temperature in the oven is heated to 160 degrees and lowered to 150 degrees for 10 minutes. Then put the cake batter in the oven, heated to 160 degrees, and lowered to 150 degrees for 28 minutes.

17. When the time is up, take it out and shake it down from a height of 20 cm twice to shake out the heat inside. Then immediately remove the cake slices from the gold plate and put them on the drying net. Cover the surface with a piece of greased paper, the reverse side Come on, tear off the tarp underneath, turn it over, and when the cake is dry to the hand temperature, you can roll it up. Cover the surface with a piece of warm paper. Use a rolling pin to help roll it up. After the roll is finished, place it on the side to shape it 30 It can be cut in minutes.

Tips:

1. The oil must be mixed with milk and emulsified evenly, otherwise the cake will be released from the mold during the baking process.
2. Insufficient egg whites will cause some of the egg whites to have defoamed, and the batter and egg whites will not be evenly mixed, which will cause large holes and bulges in the baked cake.
3. Put the mixed batter into the oven in time; otherwise, the batter will defoam and the surface of the cake will be sunken.
4. The door of the oven cannot be opened during the baking process, which will cause the cake to be unformed and immature. The honeycomb holes in the cake are filled with air. When baking in the oven, because it is high temperature, the air expands. The top of the cake rises, and when the oven door is opened, the temperature also drops. As the temperature drops, the air in the cake shrinks, and the cake shrinks accordingly.
5. The technique of shaking the batter is also very important. It must be cut and mixed, just like the cooking method, turning from bottom to top, remember not to stir, which will cause the protein to defoam.
Oven: Changdi Air Oven Mould: Xuechu 28*28 gold plate