Kelp cake roll

Kelp cake roll

Introduction:

Production steps:

Step 1: separate the egg yolks and put them in pots.

Step 2: beat the egg yolk first, then add water and corn oil to mix well.

Step 3: sift in low flour and mix well to make egg yolk paste. Next, we'll get the protein.

Step 4: add white sugar into the protein at one time, and beat the protein with electric beater until hard foaming.

Step 5: beat the protein to this level.

Step 6: Mix 1 / 3 protein into the egg yolk paste.

Step 7: pour the egg yolk paste into the remaining protein, and mix well by turning it up. Do not circle to avoid defoaming. Preheat the oven at 170 ℃ for 10 minutes.

Step 8: spread oil paper on the baking pan, pour the cake paste into the baking pan and smooth it.

Step 9: put it into the middle layer of the oven and bake it at 170 ℃ for 25 minutes.

Step 10: cool the baked cake and tear off the oil paper.

Step 11: whisk the cream, spread a layer of cream on the surface of the cake, and spread some meat floss.

Step 12: roll up the cake and fix it with oil paper.

Step 13: take two pieces of laver and cream them. I think it's good to use salad dressing instead of cream.

Step 14: put the cake on the laver, roll it up, pinch it tightly and fix it.

Step 15: cut into small pieces with a knife, spread cream on both sides and stick on meat floss.

Step 16: finished product.

Step 17: finished product.

Materials required:

Eggs: 4

Sugar: 55g

Water: 70ml

Corn oil: 56ml

Low gluten flour: 80g

Roast laver: 2 pieces

Meat floss: moderate

Fresh cream: right amount

Note: the temperature depends on the individual oven, my oven temperature is on the high side, 170 degrees above and 150 degrees below. I also use half of the cake and salad dressing instead of cream. I feel good about myself.

Production difficulty: unknown

Process: Baking

Production time: 20 minutes

Taste: sweet