How to make chive and meat floss cake rolls

Posted in Baking recipes

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    40 grams of milk + 40 grams of corn oil.

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    Stir until emulsified.

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    Sift in 40 grams of low-gluten flour.

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    Stir in a zigzag pattern until there is no dry powder left.

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    Add 4 egg yolks.

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    Mix again and mix evenly.

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    The egg yolk paste is ready.

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    4 egg whites + 40 grams of white sugar + 3 grams of lemon juice, beat the egg whites.

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    Beat the egg whites until they reach neutral peaks.

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    Lift the egg beater and there will be a large curved hook without shaking, and the meringue will be ready.

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    Put 1/3 of the meringue into the egg yolk paste and mix evenly (do not stir in circles).

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    Pour all the remaining meringue into it, and stir evenly. Do not stir in circles to avoid defoaming.

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    The cake batter will be ready.

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    Pour 14 to 20cm into the mold (oiled paper) and shake flat.

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    Sprinkle chopped chives and meat floss. Add a little oil to the chives and mix well in advance.

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    Place in the preheated oven.

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    Bake at 150 degrees, middle level, for 30 minutes (the time and temperature can be adjusted appropriately according to your own oven).

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    After the time is up, take it out of the oven, shake it to release the hot steam, and let it dry until it is warm.

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    Turn it upside down, tear off the parchment paper, and apply salad dressing.

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    Sprinkle with meat floss.

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    Roll up, place in the refrigerator, set for 30 minutes and then cut into pieces.

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    Soft and not sweet.

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    Super delicious.

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    Come and have a piece.