Chive and meat floss cake roll

2024-06-29 03:56:16  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Eggs ( 3 )
White sugar ( 20g )
Low-gluten flour ( 50g )
Milk ( 60g )
Oil ( 40g )
Scallions (appropriate amount)
Pork floss ( Appropriate amount )
Salad dressing ( Appropriate amount )
Lemon juice ( appropriate amount )

How to make chive and meat floss cake rolls

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    1. Prepare all materials.Put the egg whites and yolks into 2 oil-free and water-free basins.

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    2.Wash the green onions, leaving only the green part, cut into chopped green onions and set aside.

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    3.Add appropriate amount of lemon juice and 10g sugar to the egg whites and start beating.

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    4. Beat until stiff peaks form, lift the whisk head, and the egg whites will stand upright..(As shown in the picture)

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    5. Beat egg yolks with sugar until pale, the volume is 2 times.

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    6.Add corn oil in three times, beat well after each addition the second time.Add milk and beat evenly.

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    7.Sift in the low flour and stir evenly.

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    8. Use a mesh sieve to sift the egg yolk paste again.

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    9. Add the egg white paste to the egg yolk paste in three times, stirring after each addition Add the second time after evenly mixing.

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    10.Pour into the mold, shake well and shake out large bubbles.

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    11.Sprinkle chopped green onion and meat floss evenly.

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    12. Place in an oven preheated to 170 degrees and bake for 20 minutes.until the surface is golden.

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    13. Take out the baking pan and shake out the heat, let it cool slightly and then use your hands to Take out the cake roll.Place the chive side down.Take the test first.

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    14. Spread salad dressing on the side without chives.

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    15.Roll it up directly by hand.

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    16.Cut off the uneven edges and cut into three sections.

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    17. Spread a little salad dressing on both sides of the cake roll.

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    18.Pour the floss on the plate.

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    19. Dip both sides of the cake roll with meat floss.

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    20. Spread salad dressing on the cake and decorate with meat floss.

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    21. Finished picture.

Tips

The emulsification in step 6 is very important and must be fully whipped evenly.
I used a 28*28 non-stick gold pan to bake.If this is not a baking pan, please add baking paper or tin foil when baking.
Each oven has different temperaments, and the temperature and time are only for reference.The cake is baked until the surface is golden brown.






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