Meat floss cake roll

Ingredients for cake roll

4 eggs, 65 grams of low-gluten flour

25 grams of fine sugar (egg yolk Use) 150g pork floss

25g corn oil 25g milk

150g whipping cream 15g sugar

25g fine sugar (for egg whites)

How to make cake rolls

Step 1

First divide the eggs.

Step 2

Pour the milk, corn oil and fine sugar into the container to emulsify first.

Step 3

Sift in the flour and stir until no powder forms.

Step 4

Add the egg yolk again, add it in two times, and stir well in a zigzag shape. Preheat the oven to 160 degrees first.

Step 5

Beat the egg whites at high speed until they form fish-eye bubbles, add 3/1 sugar and continue beating.

Step 6

In the middle, beat from high speed to low speed and add sugar in batches until wet peaks form.

Step 7

First divide the egg whites into the egg yolk paste and mix evenly. Pay attention to the technique and use a cutter to mix.

Step 8

Pour in the egg whites and mix evenly from the bottom with a cutter.

Step 9

Be careful not to defoam.

Step 10

Pour into a 28×28 plate lined with oiled paper, smooth the surface, and shake it lightly a few times.

Step 11

Place in the oven at 160 degrees and bake for 25 minutes.

Step 12

Tear off the oil paper at the bottom and put it face down while it is warm. With the towel facing bottom, roll it up and shape it first.

Step 13

Add the cream and sugar together and beat until 7 points.

Step 14

Cut diagonal lines on the edge of the cake roll and spread with whipped cream.

Step 15

Sprinkle with meat floss, roll up and refrigerate to set.

Step 16

Finished product picture.

Step 17

Cut section diagram.

Cooking techniques for cake rolls

Using the egg-back method, it tastes more delicate.