Spinach Pork Floss Cake Roll

Name: Spinach Pork Floss Cake Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 85g Arowana low-gluten wheat flour; 50g Corn oil; 60g Spinach juice; Some Pork floss; Some Salad dressing

by A Apple Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This cake roll does not require complicated recipes, and you don’t need to write it down on your notebook, so you have to look at the recipes every time you make a cake. You only need to follow my recipe to make sure that the cake is as soft as cotton, no curling or cracking, and it will be successful once! All you need is 5 eggs, 50 grams of oil, 50 grams of sugar, 50-60 grams of water or milk or fruit and vegetable juice, and about 80 grams of low-gluten flour is as simple as that! The flour I use is Arowana low-gluten wheat flour. It is a special wheat flour for pastry. It has low gluten. It is an indispensable main ingredient for making various cakes, biscuits, shortbreads and other desserts. Everyone should pay attention to making cakes and choose low-gluten. Flour, low-gluten flour! This is also the key to the success of the cake.
Ingredients used:
50 grams of corn oil, 50 grams of sugar, 50 grams of spinach juice, 60 grams of pork floss, and an appropriate amount of salad dressing"

Ingredients

Spinach Pork Floss Cake Roll

1. Prepare ingredients.

2. Separate the yolks and whites of the 5 eggs in sequence and place them in two pots.

3. Use a manual whisk to beat the egg yolks, and then add 50 grams of corn oil.

4. When the egg yolks and corn oil are well mixed, add spinach juice.

5. Sift the Arowana low-gluten wheat flour into the egg yolk paste.

6. Mix the flour and egg yolk paste until the batter is fine and even.

7. Add a few drops of lemon juice to the egg white. If you don’t have lemon juice, you can add a little white vinegar. This can also achieve the purpose of deodorizing the egg whites. Use an electric whisk to beat the egg whites and add sugar. The sugar should be put in three times. When the sugar is put in the second time, the egg whites should be delicate and soft. When putting the sugar in the third time, lift the egg beater, you can see that there is a Microsoft egg white hook on the egg beater.

8. Until the egg white is light and delicate, lift the whisk, and the egg white has a small upright hook. Upside down the egg bowl, the egg whites can be firm.

9. Put one third of the beaten egg white into the egg yolk paste, cut and mix evenly, then take another third, then mix well, and finally, pour the mixed egg yolk paste into the remaining third In the egg white paste, mix well.

10. Pour the mixed custard from a high place into a baking pan lined with greased paper.

11. Preheat the oven in advance. I usually preheat the egg whites. This preparation must be done in advance. If the egg batter is mixed and then preheat the oven, it will be too late. Put the baking tray in the oven, 175 degrees, up and down, on the upper middle layer of the oven, if it is a three-layer oven, put it on the middle layer, and bake for about 20 minutes. I bake it for 22 minutes.