Scallion and pork floss salad dressing cake roll

Cooking Instructions

1. 4 foreign eggs, the egg yolk and egg whites are separated, the egg yolk is in a large bowl (as big as the soup), and the egg whites are directly put into the main pot, and then put in the refrigerator for about 30 minutes for about 30 minutes.

   

2. Weigh 60 grams of cake flour in advance, sieve and set aside;

   

3. Then put the large bowl of egg yolk on Xiaomei, point out the scale, add 35 grams of milk, 40 grams of corn oil, 20 grams of sugar, and sifted low-gluten flour;

   

4. Stir well with a hand-held whisk, stirring in a zigzag, do not over-stir to prevent the batter from getting glutened;

   

5. Then use a bowl to weigh out 50 grams of granulated sugar;

   

6. Insert the refrigerated egg whites into the butterfly stick first, then set 6 minutes/speed 3 to beat the egg whites, do not cover the measuring cup lid, and add 50 grams of granulated sugar in 3 times (30 seconds for the first time, 1 and a half minutes for the second time, and 3-4 minutes for the third time);

   

7. The time set is just a reference, spring, summer, autumn and winter are different, and finally you need to look at the state, the beaten egg white is smooth and delicate;

   

8. Lift it up with a butterfly stick, you can see that the egg whites are firm and hooked, and then preheat the oven to 165 degrees for at least 10 minutes;

   

9. Then take out the butterfly stick from the main pot first, add the egg whites to the egg yolk paste in 3 times with silica gel, and mix well;

   

10. Pour the mixed egg batter into the baking tray from a high place (a piece of oil paper is placed in the baking tray in advance to facilitate the removal after baking, you can brush a thin layer of oil and then put in the oil paper to make it more comfortable);

    

11. Scrape the surface evenly and flip the baking tray to make the batter even;

    

12. This is the meat floss and chopped green onion made in advance, and the white sesame seeds forgot to take pictures;

    

13. Sprinkle evenly on top of a baking sheet, put in the oven at 165 degrees and bake for 18-20 minutes;

    

14. After baking, you don't need to bake it for too long, and it is easier to roll;

    

15. Then use a piece of oiled paper larger than the cake base, turn the baked cake base aside, and then spread the homemade salad dressing in advance;

    

16. Roll it up, wrap it in large oily paper outside, and refrigerate it for about 30 years to set the shape;

    

17. Cut into 3 cm wide rolls with a serrated knife and go perfectly with a cup of coffee!