Meat floss cake roll(rou song dan gao juan )

Meat floss cake roll

Introduction:

"In fact, I like making cake rolls most in baking. It's simple, convenient and delicious. Although there are few successes, ha ha, failure is success. Anyway, it's always a sweet feeling in the process of baking. Maybe that's the magic of baking."

Production steps:

Step 1: separate yolk protein from whole egg

Step 2: add a few drops of white vinegar to the protein until it bubbles

Step 3: add sugar twice

Step 4: beat the egg beater to the wet foaming state

Step 5: add egg yolk and sugar

Step 6: beat at low speed until thick

Step 7: add corn oil in several times, stir each time, and then add the next time

Step 8: pour in the milk once

Step 9: sift the low powder and salt

Step 10: mix well

Step 11: put half of the batter into the yolk

Step 12: cut and mix evenly with a rubber scraper

Step 13: pour the batter into the remaining protein batter

Step 14: stir again

Step 15: pour the batter into a greased paper baking pan

Step 16: scrape the surface, shake the baking tray at the back end, put it into the preheated oven, heat it up and down at 170 ℃ for about 20 minutes

Step 17: bake the cake, put it on the baking net, and tear off the oil paper to dissipate heat

Step 18: cover the torn oil paper and turn it over

Step 19: squeeze in the salad dressing

Step 20: sprinkle some meat floss

Step 21: roll up and cool thoroughly

Step 22: slice the cake with serrated knife

Materials required:

Low powder: 100g

Eggs: 4

Milk: 80ml

Corn oil: 80ml

Fine granulated sugar: 100g

Meat floss: moderate

Salad dressing: right amount

Salt: a little

Precautions: 1. Beat the egg white until it foams, so that the cake will taste better and roll up easily. 2. Don't make circles when mixing the egg white with the yolk, otherwise it will defoaming

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Rou Song Dan Gao Juan