Sushi Rolls
by Little Chef's Fragrance
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare the ingredients and separate the egg yolk and egg white.
2. Add 30 grams of sugar to the egg yolk and beat evenly.
3. Add salad oil, stir well, then add water, stir well.
4. Sift in low-gluten flour and corn flour.
5. Use a whisk to make a streamlined batter and set aside.
6. Drop the egg whites into the lemon juice.
7. Beat with a whisk until fish-eye bubbles are formed, then add sugar in three portions.
8. Whip until wet foaming.
9. Pour 1/3 of the whipped egg white into the egg yolk paste. Cut in half evenly with a spatula.
10. Pour all into the egg white paste. Cut and mix into cake batter.
11. Pour the cake batter into a greased paper baking tray, tap the bottom of the baking tray lightly with your hands to shake out bubbles. Such as a preheated oven, 175 degrees, 15 minutes.
12. Take out the baked cake in time and buckle it upside down on the wire rack, remove the grease paper, and then cover it.
13. After cooling, take a clean oiled paper, turn the cake upside down, and cut off any irregular edges around it.
14. Prepare the sushi filling.
15. Dice cucumber, ham, and large root strips.
16. Spread a layer of salad dressing on the surface of the cake.
17. Sprinkle with pork floss and seaweed floss.
18. Sprinkle with cucumber, ham, and large root strips, paying attention to leaving gaps on the upper and lower edges.
19. Make a cross cut at the bottom edge, don't cut it, for easy roll cake.
20. Roll it up from the bottom up and wrap it in greased paper.
21. Put it in the refrigerator for half an hour, then slice it, ready to eat.
