I checked that many meat floss rolls were made with bread and needed to be kneaded and fermented with post-oil method. I felt that it was too time-consuming.
After thinking about it, I thought that the bread inside could be replaced with Qifeng cake, which would have a soft and better taste.
Chives bacon and meat floss roll
Recipe Recommendations
Steps for Chives bacon and meat floss roll
1
Make preparations first: cut the onions into minced pieces, cut the bacon into small pieces, and separate the egg whites and yolks.
2
Add sugar to the egg white in three times, stir the egg white until it is roughly foamed and add once, add the egg white again, add the second time, and add the third time until the egg white is soft and add sugar again, until it is dry and frothy.
3
Stir egg yolks and milk evenly.
4
Bring the butter to a small boil, sift the low powder into the butter in portions and stir well.
5
Add egg yolk milk and salt to the flour paste and stir well.
6
Add the beaten egg white into the flour paste in three times and stir well.
7
Lay oil paper on a baking sheet, and pour the flour paste into it and smooth it. The flour paste is about half a centimeter thick and firm.
8
Sprinkle with chopped green onions and bacon, preheat the oven in advance, place on the middle layer of baking sheet, and heat at 140 degrees for 10 minutes.
9
Spread the oil paper on the table, remove the baked cake while it is hot, and lift off the oil paper at the bottom.
10
Coat the bottom with salad dressing and sprinkle with meat floss.
11
Roll up the cake, wrap it in the oil paper spread underneath, and let cool.
12
After cooling, cut in sections, apply salad dressing on the left and right sides, and sprinkle with shredded meat.Chives bacon and meat floss roll Make Tips
My oven is relatively small, so 10 minutes at 140 degrees with top and bottom heat is already a bit overdone. Please adjust accordingly based on the size of your oven.