Meat floss salad cake roll

Meat floss salad cake roll

Introduction:

Production steps:

Step 1: separate the egg yolk protein and put it into the bowl without oil and water.

Step 2: Add 20 grams of sugar into the yolk and beat it gently with a hand beater. Don't beat the yolks.

Step 3: add corn oil and stir until completely blended.

Step 4: add milk and stir well.

Step 5: add the sifted low powder.

Step 6: gently mix the egg yolk paste with a rubber scraper. Put the mixed egg yolk paste aside and stand by.

Step 7: add white sugar in three times to make the protein wet foaming.

Step 8: fill 1 / 3 protein into the egg yolk paste, and gently stir with a rubber scraper (from the bottom to the top, do not stir in circles, so as to avoid protein defoaming)

Step 9: pour the egg yolk paste back into the remaining 2 / 3 protein.

Step 10: stir up and down with the same method until the protein and yolk paste are fully mixed.

Step 11: pour the batter into the baking pan and smooth. Shake the baking pan on the table twice to shake out the air bubble inside.

Step 12: put it in the preheated oven, heat up and down 175 ° for 15-20 minutes. Tear the oil paper off the cake while it's hot.

Step 13: cool slightly, sprinkle with salad dressing and spread well.

Step 14: place the meat floss evenly.

Step 15: wrap the rolled cake with oil paper and twist both ends into candy.

Step 16: wrap the rolled cake with oil paper and twist both ends into candy.

Step 17: put it in the refrigerator for half an hour, then cut it.

Step 18: start eating.

Materials required:

Eggs: 4

Low powder: 80g

Milk: 40g

Corn oil: 40g

Sugar: 30g in protein

Meat floss: moderate

Salad dressing: right amount

Note: the protein bowl needs no oil and water. Stir from the bottom up, do not circle to avoid defoaming. After the cake is baked, tear off the oil paper while it's hot. Changdi ckf25b oven comes with the baking tray.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: salty and sweet