Pork floss cake roll
Ingredients: low-gluten flour
Recipe Recommendations
- eggs of 4
- fine sugar 65 grams
- water 70 ml
- salad oil 56 ml
- low-gluten flour 80 grams
- white vinegar a little
- whipped cream appropriate amount
- meat floss appropriate amount
- sweetening
- baking
- half an hour
- ordinary
Steps for Pork floss cake roll
1
Prepare the materials used first.
2
Separate the egg white and yolk of the egg for later use (I thought the egg yolk/egg white had been separated in advance); beat the egg white until rough, add white vinegar, add white sugar in three times, beat until dry and frothy, and make a protein cream. I don't have an electric egg beater, but I use a manual egg beater. I'm so tired. I've been beating for about half an hour! Put it in the refrigerator and refrigerate to prevent the protein from dissipating.
3
Sift egg yolk + salad oil + water, low-gluten flour three times.
4
Beat on low speed until rough, sieve in the low-gluten flour, and mix well.
5
Remove the meringue from the refrigerator, add 1/3 of the meringue to the egg yolk paste, and stir well.
6
Then pour the mixed egg yolk paste into the remaining egg whites and mix well.
7
Pour cake paste into oiled baking pan and bake at 130℃ for 35 minutes. I didn't have any oil paper, so I used tinfoil instead.
8
Bake the baked cake out of the oven, cool it slightly, roll it up and shape it, and beat with whipped cream. (I started manually churning the cream while baking the cake, and it lasted for about 30 hours). After that, open the cake and spread with whipped cream.
9
Originally, after smearing the cream, sprinkle with the meat floss, roll it up again, and cut it into 2 cm thick slices. I was lazy and didn't buy meat floss, only pure cream cake.
10
In the end, the cake was formed, but I felt that it was not easy to remove the shell using tinfoil cake. The bottom was a little sticky.