Seaweed cake roll

Seaweed cake roll

Introduction:

"I don't like sweet food for breakfast. This cake roll just meets my taste."

Production steps:

Step 1: separate the egg yolk, make sure that the basin containing egg white is free of water and oil, beat the egg yolk until there are small bubbles with egg beater, and then add 10 grams of sugar

Step 2: continue beating. When the protein begins to thicken, add another 10 grams of sugar

Step 3: continue to beat again, and add 10 grams of sugar when the surface of the protein has lines

Step 4: whisk the egg white until it can pull out the curved sharp corner when lifting the egg beater

Step 5: mix the egg yolk with sugar, milk and vegetable oil

Step 6: sift the flour, add it into the yolk paste several times, stir well

Step 7: add 1 / 3 protein and stir well

Step 8: pour the egg yolk paste back into the albumen bowl and mix well

Step 9: pour in the mold, put the mold on the table, knock it a few times, shake out big bubbles and put it into the preheated oven. 160 degrees up and down for 18 to 20 minutes,

Step 10: pour the baked cake on the seaweed spread in advance. If you don't like seaweed, spread oil paper directly. Tear off the oil paper while it's hot

Step 11: sprinkle your favorite food, I put salad and meat floss, this is my favorite

Step 12: I also put a roll curtain for sushi under the seaweed. It's very easy to roll. After rolling, I can put it in the refrigerator for about an hour. It tastes better the next morning

Step 13: the knife work is poor. Next time, practice hard. Today, I have made a knife with or without seaweed

Materials required:

Eggs: 3

Low powder: 55g

White granulated sugar: 50g

Meat floss: moderate

Salad: moderate

Milk: 40g

Vegetable oil: 30g

Note: 1 cake roll protein just to send to the degree of wet foam, 2 like salty and sweet friends can try

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet