Pork floss spinach cake roll

Pork floss spinach cake roll

Introduction:

"Creativity is everywhere. It's definitely a cake with connotation. It's more suitable for children than Matcha. It also increases nutrition, reduces the use of sugar, and makes sweet cakes low in sugar and calories. My friends can't wait to reach out their fat hands. Let's have a try."

Production steps:

Step 1: prepare the material and press the spinach juice

Step 2: separate the yolk and egg white

Step 3: put 30g sugar in the yolk

Step 4: drain 30g of oil

Step 5: 40 grams of milk

Step 6: sift in 90g of low flour

Step 7: add 50 grams of spinach juice

Step 8: mix to make a batter

Step 9: add a few drops of white vinegar to the egg white to make a thick bubble

Step 10: add white sugar, 10 g for the first time

Step 11: when beating into bubbles, add 10 grams of sugar for the second time

Step 12: continue to beat and add 10 grams of sugar for the third time

Step 13: until the egg white is completely removed, put a chopstick to stand

Step 14: put a third of the egg white in the yolk paste and stir

Step 15: add the remaining two-thirds and stir evenly

Step 16: put oil paper in the baking pan and pour in the cake paste

Step 17: bake in the oven at 175 ℃ for 20 minutes and turn it upside down. To avoid retraction

Step 18: Sprinkle with meat floss and salad dressing

Step 19: roll into a cake roll and refrigerate

Step 20: cut the omelet, add fruit, coffee and good afternoon tea. My little fat hand can't wait to reach out

Materials required:

Low powder: 90g

Spinach juice: 50g

Eggs: 4

Rice oil: 30g

Milk: 40g

Meat floss: moderate

Salad dressing: right amount

White vinegar: a few drops

Sugar: 60g

Note: I don't put much white sugar, if you like sweet, you can add more

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet