Meat floss cake roll(rou song dan gao juan )

Meat floss cake roll

Introduction:

"I've been there for a long time. I always think it's time-consuming. Always have to weigh the time and weigh, calculated and calculated, in order to decide to do or not to do. After finishing the roll for a long time, I finally decided to turn around and finish a cake roll. I haven't made a cake for a long time. It's my first time to make a cake roll. He was very careful and worried about making mistakes. He muttered to himself, why do people like to roll the golden skin inside? Fortunately, with the bread roll experience, the cake roll is still a success. It can only be rolled one and a half times along the long side of the rectangle. Although I also want to roll more than half a circle, it looks better, but in any case, I don't want to roll from the short side. Because, although winding from the short side will increase the number of turns, it also means that the diameter increases. Correspondingly, when cutting, it also needs to increase a little thickness to coordinate with the increased diameter. And that means that the individual components increase

Production steps:

Step 1: Materials

Step 2: Add 20 grams of sugar to the egg yolk

Step 3: beat with egg beater until thick and white

Step 4: add corn oil in three times, and stir well

Step 5: add milk and stir well

Step 6: mix the low gluten flour and baking powder, and sieve in the egg yolk

Step 7: mix well and set aside

Step 8: beat the egg white to the fish's eye blisters, add 60g sugar in three times and beat

Step 9: beat the protein to the wet foaming with hook

Step 10: Take 1 / 3 into the egg yolk paste, stir well

Step 11: add 1 / 3 protein to the egg yolk paste and mix well

Step 12: pour the egg yolk paste back into the remaining protein and mix well

Step 13: pour the batter into the baking pan covered with tarpaulin, smooth and make bubbles

Step 14: put into the oven, middle layer, 180 degrees up and down, bake for 15-20 minutes, golden surface, out of the oven

Step 15: buckle on the platform with tarpaulin and remove the tarpaulin at the bottom

Step 16: after a little cooling, turn over and make the baking face up

Step 17: squeeze on the salad dressing and smooth

Step 18: spread the floss

Step 19: make a few cuts at the end of the reel

Step 20: roll up the cake with the help of a rolling pin

Step 21: wrap with oilcloth, tighten both ends into candy shape, and refrigerate for 30 minutes

Step 22: open the tarpaulin after setting

Step 23: cut off both ends

Step 24: cut into pieces about 3cm thick

Materials required:

Eggs: 4

Low gluten powder: 80g

Fine granulated sugar: 80g

Corn oil: 80g

Milk: 50g

Baking powder: 1 / 2 teaspoon

Salad dressing: 50g

Meat floss: 50g

Note: do not stir in circles when mixing, so as to avoid flour stiffening and protein defoaming. When rolling, it is easier to roll up by cutting a few blades at the end. Slice thickness can be adjusted as you like.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Rou Song Dan Gao Juan