Pork floss cake roll

Recipe Recommendations

• egg yolk of 4
• protein of 5
• low-gluten flour 80 grams
• fine sugar 60 grams20 grams
• salad oil 50 grams
• milk 50 grams
• salad dressing appropriate amount
• meat floss appropriate amount

• other
• baking
• three-quarters of an hour
• ordinary

Steps for Pork floss cake roll

1

Because I used a lot of egg whites this time, I used a larger egg making basin. Because the basin was large, it was difficult to place the egg divider. I put it on two chopsticks. This method felt good, and I suddenly came up with it.

2

Prepare the yolk.

3

Prepare the egg whites.

4

I beat the egg whites first. Add sugar to the egg white in 2-3 times and beat until wet and frothy. Set aside.

5

Beat the egg yolks directly without washing the egg beater. Beat the egg yolks until the color turns light and becomes slightly larger. Add the salad oil in 3 times, beating evenly each time before adding the next one.

6

Add milk and mix well.

7

Sift the low flour and stir well with a rubber spatula.

8

Add the egg whites to the egg yolks in 3 times, and stir well from bottom to top.

9

Place baking paper or tin foil in a baking sheet, pour in the cake batter, and shake off large bubbles.

10

Middle layer in the oven, 180 degrees, 15-20 minutes (I used it for about 18 minutes), roast.

11

Also prepare a piece of baking paper, invert the cake on top, and tear the paper off the cake while it is hot.

12

After the cake cools a little, turn the cake over again, spread salad dressing on the surface, spread a layer of meat floss, roll it up, place it in the refrigerator for 30 minutes, slice it and serve.

Pork floss cake roll Make Tips

Recipe Categories

• baking Recipes
• picnic recipes
• cake recipes
• afternoon tea recipes
• cake roll