Walnut Salad Polka Dot Cake Roll
1.
Separate egg yolk and egg white. Add milk, 20g sugar, corn oil and salt to the egg yolk.
2.
Stir well and sift in the flour. Stir well again.
3.
After the egg whites are thickly foamed, add a few drops of lemon juice, and then add the remaining sugar three times and beat at high speed. Beat the egg whites into a moist meringue.
4.
Take a third of the meringue and put it into the stirred egg yolk paste, mix well, then take one third of the meringue and add it to the egg yolk paste. Finally, cut and mix evenly.
5.
Pour the mixed custard back into the remaining meringue basin. Cut and mix evenly.
6.
Pour out 2 scoops of mixed egg batter, add cocoa powder and mix well. Put it in a fresh-keeping bag.
7.
Line the baking tray with greased paper, and squeeze the mixed batter into small dots on the greased paper.
8.
Put it in the oven and bake at 180 degrees for 4 minutes.
9.
After baking, take out the mixed batter and smooth it out.
10.
Put it in the oven at 170 degrees, middle level, 20 minutes, bake it and take it out.
11.
Spread a layer of salad dressing on the cake. Cut the walnuts into small pieces at will and sprinkle them on the salad dressing.
12.
Roll it up and put it in the refrigerator for 2 hours before cutting and eating.
Tips:
The oven time is set according to the performance of your own oven.
Walnut kernels can be used whole and not chopped, but they must be cooked to fragrant. The dosage can be adjusted appropriately.
