Pork floss cake roll
By IlianaAbbott
Today, I was sending mooncakes to my friends, so I made a cake roll and sent them to them. This meat floss cake roll is salty and sweet, and is very popular.
Recipe Recommendations
- egg yolk of 4
- sugar 1 tablespoon
- corn oil 1/4 cup
- milk 1/4 cup
- low-gluten flour 1/2 cup
- protein of 4
- vinegar few drops
- Meinizi appropriate amount
- meat floss appropriate amount
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Pork floss cake roll
1
Add the egg yolks in the oil, milk, and sugar and stir until the oil and water are mixed.
2
Sieve in the flour and mix until free of particles.
3
Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until stiff and frothy.
4
Add 1/3 protein paste and egg yolk paste and mix well.
5
Pour into the remaining 2/3 of the protein paste and stir well.
6
Pour into the baking sheet covered with oil paper, smooth it out, and shake it lightly a few times to create large bubbles. (My baking sheet is 37cm*28cm.)
7
Put it into a preheated 350F/180C oven and bake for 20 minutes, take out the upside down and place it on the baking net, tear off the oil paper while it is hot, and let cool. (Cover the oil paper back on the cake to prevent the cake from becoming too dry.)
8
Buckle the cake back onto the greased wrapper.
9
Spread on mayonnaise and sprinkle with meat floss.
10
Roll up the cake, seal both sides, refrigerate in the refrigerator for 15-20 minutes to shape, and then slice and serve.
11
The cake is soft and tastes salty and sweet, which is a good match.