sushi cake
Ingredients: salt,low-gluten flour,egg yolk,protein,baking powder,cream of tartar,vanilla extract,pure milk,corn oil
Recipe Recommendations
- low-gluten flour 85 grams
- protein of 4
- egg yolk of 4
- cream of tartar 0.5 grams
- baking powder 2 grams
- pure milk 40 grams
- vanilla extract 1 grams
- corn oil 40 grams
- salt 1 grams
- sweet and sour
- roast
- half an hour
- simple
Steps for sushi cake
1
Add baking powder to low-gluten flour
2
Add vanilla essence to low-gluten flour
3
Place egg yolks and egg whites in oil-free basins respectively. Add sugar and salt to the egg yolks and mix well.
4
Continue to add milk and stir well
5
Add corn oil (you can replace it with other odorless vegetable oils) and continue to mix well
6
Sift the low-gluten flour mixed with baking powder and vanilla essence into the egg yolk solution
7
Stir until egg yolk paste
8
Add tartar powder to the egg white (you can also use a small teaspoon of lemon juice instead of tartar powder)
9
First stir to form a rough foam state
10
Add egg whites in portions, use white sugar and beat with an electric egg beater
11
Send it to the state in the picture
12
Add the beaten egg white into the egg yolk paste in three times, mix well each time before adding the next one.
13
Stir batter
14
Lay oil paper on the baking plate, pour the batter into the baking plate, and shake it twice on the table to stir out the bubbles.
15
Preheat the oven to 180 degrees in advance. Put it on a baking sheet and bake for 20 minutes, remove it, buckle it upside down on the baking net, and tear off the oil paper while it is hot.
16
After the cake cools, cut it into the right shape and place it on the sushi seaweed, spread it with salad dressing, and top with pork floss. Roll it like sushi.
17
After evenly cutting, you will have a simple and delicious "sushi cake". Of course, if you like, you can replace salad dressing and meat floss with jam. Cucumber and ham sausage are all okay!