1.
Add fine sugar to the egg yolks and beat them with an electric whisk. Keep hitting until the color is whitish.
Then add corn oil and mix well, then pour in fresh milk and mix well
2. Then sift the mixture of low-gluten flour and cornstarch, mix well with a spatula, set aside, put the egg whites in a water-free and oil-free basin, beat with a whisk until it becomes coarsely foamed, and then add fine sugar to continue. To send it to a neutral foaming state, it is to lift the egg beater, with small curved corners
3. Take 1/3 of the meringue and pour it into the egg yolk paste just made, stir evenly, then pour all the remaining meringue in, continue to mix evenly, the batter after mixing should be very delicate and pour it into it. In a layer of oiled paper cake mold, smooth the surface
4. Preheat the oven, the upper tube is 180 degrees, the lower tube is 160 degrees, and the middle layer is grilled for 20-25 minutes.
5. This is after more than ten minutes of baking, the cake swells up
6. After baking, immediately take out the inverted button, tear off the oil paper at the bottom and let it cool. According to the size of the seaweed slices, cut out the same size cake slices. There are bamboo curtains for rolling sushi at home, according to the seaweed slices, cakes Put the order of the pieces. If you don’t have one, just spread the seaweed slices. In order to make the cake rolls roll up and not fall apart, it’s best to put a little salad dressing on the cake slices, then put cucumber strips, ham strips, pickled radish strips like sushi rolls, and finally sprinkle Pork floss. I put some salad dressing on after I spread it all, everyone put it on at the beginning
7.
With the assistance of bamboo curtains, let's start rolling. If there is no bamboo curtain, use a rolling pin to roll up the cake. Because there are seaweed slices wrapped on the outside, and the cake slices are baked in place so that they won’t break apart, don’t rush to let them go and let it fix for a while. Where the seaweed seams overlap, you can apply some salad dressing to bond it.
After fixing, remove the bead curtain, the cake roll is ready and cut into 1.5cm thick sushi rolls. Cut it too thinly and easily spread out
Tips:Two long words:
1. This piece of cake must be cold before rolling it, so that it won’t crack
2. When rolling, it should be solid. It is easier to operate with a bamboo curtain, and the salad dressing should be used as a binder inside. If you don’t like salad dressing, you can also replace the filling with fruit cubes and then whip light cream to roll it. But the kind is sweet, not like sushi anymore
3. My mold is 28x28, and the seaweed sheet I bought is about a circle smaller. If you think it’s a waste, you can buy a larger seaweed sheet
4. If you have ever made sushi, it may be easier to roll up. When you roll it up for the first time, it is inevitable that you won't be able to roll it up or everything will collapse after you roll it up. Practice makes perfect, just practice a few times
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