Chives and pork floss salad dressing cake Swiss roll (thick and soft) C21

Recently, I insisted on getting up at 7 o'clock with OPPA, even if the little prince would cry once in the middle of the night, it was two or three o'clock when I really fell asleep, and I had to wake up countless times in the middle to help cover the quilt, and I didn't sleep for four or five hours a day without napping, but I still like the feeling of getting up early, and I really don't understand how I was willing to lay those times in bed before. But I woke up at 7 o'clock today and my eyes hurt, so I got up and prepared breakfast for OPPA, and then went back to make up for a little sleep until 8 o'clock. During this period, I had two dreams, and I couldn't tell the difference between fiction and reality. The first one, oppa said to go to the balcony to see how the sauerkraut I made, opened it and saw that it was very bright yellow and said that it was very successful, and I followed to see it, and then I said to him that I dreamed, I didn't make sauerkraut. Second, I said that the Swiss roll is not good, but I want to make a recipe, or just cut and shoot, he said that when the cut is opened, others may say that my process is incomplete, and he also said that if I continue to knock for a year, I can take any trick. I checked with him for both dreams, whether they were reality or dreams, because in a trance they were so real that they could be touched. I like to make sauerkraut fish, but I can't buy delicious sauerkraut, and I finally got what I wanted when I bought a few bags recently, which is the taste of the home made when I was a child, sour and crispy and no strange taste, so I came to my dream. The number of times I have made Swiss rolls is really handful, and today this is the first time I have made this chive meat floss salad dressing, but I am not a fan of meat floss pastry, and I used to think that the meat floss flavor bought outside has a taste of lard that is difficult to swallow, but now it has finally changed. oppa used to tell me that there was a food photographer who made all kinds of Swiss rolls, and then the photos were taken well, and the Swiss rolls also achieved the point of being amazing, and I just cut the Swiss rolls for him, and the other end fell into a dream, so what he said to me was reality or a dream? There is no way to tell. But I have had two experiences where dreams guide reality, and after implementing it, I found that it was completely correct, so I firmly believe in its meaning, understand the endless pursuit, and know the direction of effort. The Ehime orange is not too sweet, and the coffee is not strong enough, but the Swiss roll is delicious enough. - The mold is a 28*28cm gold plate.

Ingredients

Cakecrust

Lowflour 60 g

Sugar 60 g

Milk 60 g

Sunfloweroil 50 g

Salt 1 g

Eggwhite 170 g(about5 pieces)

Eggyolk 85 g(about5 pieces)

Whitevinegar 2 g

Garnish

Seaweedfloss 15 g

shallot 7 g

Rollfilling

Saladdressing Appropriateamount

Seaweedmeatfloss 10 grams

Cooking Instructions

Cut the shallots, take the part of the green onion leaves for later use, then separate the egg yolk and egg white, add sunflower oil and salt to the egg yolk and stir with an egg whip until emulsified;
Add milk and mix well;
Sieve into the low powder and mix until there are no particles, and the knob temperature is 210 degrees (about 20 degrees higher than the actual temperature) to preheat the oven;
Sieve once to make it more delicate, and then set aside;
Add white vinegar to egg white, add sugar in three times and beat until neutral;
Stir in a few more egg yolk paste, then scoop in a small portion of egg whites and mix well;
Then pour it back into the protein bowl, enter at 2 points, cross the center, and cut and mix 40 or 50 times in the "stir-fry" method from 8 o'clock until even;
Pour it into a baking tray covered with a tarpaulin at a height of 20 cm, then lift it and tilt it to the side to fill it evenly, and gently shake out large bubbles;
Evenly sprinkle the pinched meat floss and green onions, the meat floss that is too high should be pressed down to avoid burning, put it into the second layer below, the knob is reduced to 170 degrees and bake for 27 minutes, pay close attention to the back, if the color is too fast, the temperature should be lowered to prevent cracking, the cake body will fall back after rising, and the toothpick can be baked if it is not sticky;
After cooling to a slight temperature, use the demoulding knife to draw a circle around the demoulding knife;
Cover a piece of oil paper on top that is longer than the baking sheet, and put a drying net on it, with this hard support, you can keep the cake from deforming when you turn the plate upside down;
Drag the oil paper to move the cake to the flat table and tear off the tarpaulin;
Look, the thickness is close to 3.5cm, and the growth is gratifying;
Squeeze on salad dressing and spread evenly;
Sprinkle the meat floss evenly;
Roll it up, roll it tightly, fold the oil paper tightly, clip it to the extent that you can sit firmly, put it in the refrigerator and then use a bottle or other hard object to protect it overnight to keep its shape.
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