Pork floss salad roll

Recipe Recommendations

• eggs of 2
• low-gluten flour 40G
• corn oil 25G
• water 25G
• meat floss appropriate amount
• salad dressing appropriate amount
• fine sugar 10G
• baking powder 1/4 teaspoon

• salty and sweet
• baking
• half an hour
• ordinary

Steps for Pork floss salad roll

1

The steps are the same as making Qi Feng cake. First, separate the egg white and yolk of the egg,(the bowl holding the egg white must be water-free and oil-free!), Add the egg yolks to the fine sugar and beat well with an egg beater;

2

Beat the egg yolk until it looks like the picture, the color becomes lighter, the volume expands, and the liquid is thick;

3

Add the oil in three times, and each time wait until the oil and egg liquid are completely stirred and blended before adding it again; the egg yolk after being added with the oil is stirred well, and the liquid becomes thick. This is the legendary emulsification of egg yolk and oil ~

4

Add water and stir gently evenly (some cones want to say that it is okay to change to milk ~ but the amount of milk should be slightly more ~ try changing to strawberry milk next time!);

5

Sieve in low powder;

6

Gently stir evenly by turning it up and down. This is egg yolk paste ~(Some cones will be turned with a rubber knife at this step. I don't think the effect of pumping with eggs will be lost, and I don't have to be afraid of excessive turning. It will cause muscles! Okay... I admit that part of me is lazy...) Leave the egg yolk paste aside;

7

Next, beat the egg white until it is soaked in fish eyes, and add 1/3 of the sugar (there is only one egg draw package at home, so be careful! Here I use my egg cream No. 2 ~ so you have to wash and dry the used eggs and make egg whites!);

8

Continue beating and beating, and add the remaining sugar in portions until the egg whites are wet and frothy, that is, lifting the egg whites will pull out a triangular tip with a small hook! (I don't have an electric eggbeater at this step, so I still use my physical strength to draw eggs. My right hand is so cramping that the bird is getting cramped ~ So guys... If you want to save your physical strength and time, just spend so few dozen seconds and buy one ~ cry...);

9

Put 1/3 of the egg white into the egg yolk paste; mix it well by turning it up and down (as shown in the picture, I finally dispatched my rubber knife. I am afraid of defoaming birds, so I will wash it and be afraid of gods ~);

10

Pour the mixed egg batter back into the remaining egg whites;

11

Or scoop it up from low and stir it and mix it well. This is the Qifeng cake paste ~ If there is no baking plate, pour the batter into the cake mold and it will be a Qifeng cake la ~

12

Pour the cake paste into a baking sheet covered with tinfoil, smooth the surface, and shake the baking sheet a few times hard to let the bubbles in the batter come out. Place the baking sheet in the preheated oven at 180° for 15-20 minutes. Bake until the surface of the cake slices is golden;

13

Baked ~ Prepare a new piece of tinfoil, invert it immediately after baking, and tear off the tinfoil while it is hot (it is easier to tear when it is hot, but it will be difficult when it is cold!)

14

Then, turn the cake slices over, that is, turn the side that is stuck to the baking sheet upward, evenly apply salad dressing on top, pay attention to applying little or no coating on the tail, sprinkle with a layer of meat floss, and put the cake slices gently cut off from one end with a knife without breaking them and then folding them gently, slowly press on the bottom and roll them up. After rolling, wrap it tightly like candy with plastic wrap or tin foil. Put it in the refrigerator and refrigerate for half an hour to shape it and slice it to eat. ps: Because it is really impossible to take photos while rolling the cake, the final step is It's a good idea-the completed picture that appears in a moment... Please forgive me, ah ~ Thank you ~

Pork floss salad roll Make Tips

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