I especially like objects with fillings and ingredients, and the more fillings, the better. I have never liked to eat sushi very much. I feel that most of the time, rice has a large proportion, and the rice itself has a white taste, which hides the flavor of the ingredients.
Until I once ate a sushi made from cake rolls in a pastry shop, I felt amazing. It turned out that sushi could be made like this! This is the popular mashup nowadays ~~
Seaweed cake sushi roll
By CamrenZieme
Recipe Recommendations
- egg yolk of 2
- protein of 2
- low-gluten flour 70 grams
- seaweed a
- cucumber a
- ham sausage a
- fine sugar 55 grams
- salad dressing appropriate amount
- meat floss appropriate amount
- salty and fresh
- baking
- an hour
- ordinary
Steps for Seaweed cake sushi roll
1
Make the egg paste according to the method of finger biscuits. This recipe is amazing. Bake it at a higher temperature for two more minutes to get the finger biscuits, and lower the temperature for two less minutes to get the sponge cake.
2
Pour the egg batter into a baking sheet, smooth the surface to 170 degrees, 10-15 minutes left.
3
Cut the cucumber and ham sausage into thin strips and set aside.
4
Remove the baked cake and place it on a sushi table.
5
Put a layer of seaweed on the bottom of the cake.
6
Spread salad dressing evenly on the cake.
7
Sprinkle with meat floss evenly.
8
Place cucumber and ham sausage on one end.
9
Roll up the cake along the edge.
10
Leave the rolled cake at room temperature for half an hour and then cut into sections.