Cream meat floss cake roll

Cream meat floss cake roll

Introduction:

Production steps:

Step 1: separate egg yolk and egg white, add salad oil to egg yolk, mix well.

Step 2: sift in the low powder three times and mix well.

Step 3: protein and sugar, add in three times, beat until wet foaming.

Step 4: mix the egg yolk into one third of the egg yolk paste, mix well, then pour in one third of the egg yolk paste, finally pour all the egg yolk paste into the remaining egg yolk paste, mix well with the knife method, no defoaming is allowed.

Step 5: lay tin foil, oil paper or oil cloth on the baking tray, add batter, preheat the oven for 150 degrees, heat up and down for about 15 minutes.

Step 6: take it out, turn it upside down, remove the oil paper while it is hot, turn it over, remove the dark skin, and trim the top side of the cake with a knife at 45 degrees. Squeeze the whipped cream and meat floss on the cake.

Step 7: roll up the cake with a rolling pin, refrigerate for more than half an hour, and cut into pieces.

Materials required:

Low gluten flour: 80g

Sugar: 80g

Eggs: 4

Meat floss: moderate

Fresh cream: right amount

Salad oil: 25g

Note: 1. Fresh cream can be replaced by salad dressing. 2. The eggs of the cake roll should not be beaten into dry foam, otherwise it is not easy to roll up, bake too long, put too long and cool, it is not easy to roll up or crack. 3. Put more cream and meat floss in the middle and less on both sides to roll up.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet