How to make meat floss cake rolls

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  1.Mix water, sugar, salt and oil over low heat until boiling, then turn off the heat.

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  2. Sieve the low-gluten flour and cornstarch in advance.Pour directly into the previous step and mix well, then add milk and mix well.

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  3.Add egg yolk and mix well, very delicate and smooth.

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  4.Add two or three drops of lemon juice to egg whites, add fine sugar in three batches and beat until wet foam state, lift the egg beater to the large curved hook state.

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  5.First take a portion of the egg white and mix it with the egg yolk paste evenly.

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  6. Pour the mixed batter back into the remaining egg whites and mix evenly.

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  7.Pour into the baking pan, level it slightly, and shake twice to release air bubbles.You can sprinkle some chives and pork floss at this time, I forgot.

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  8. Preheat the oven to 150 degrees and bake for 15 to 20 minutes, until the surface is golden.Temperature times are for reference only.Take out the baking pan and shake it until it is warm and the heat dissipates.

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  9. Cover the piece of oil paper again, turn it upside down, and tear off the oil paper.Apply salad dressing and pork floss, roll it up with a rolling pin and refrigerate for a while to set.I also added a little red date puree to make the rest of the chiffon.

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  10. Cut into the size you want, and apply salad dressing and meat floss on both ends.