The ingredients of taro and seaweed meat floss rolls are simple and complicated. First of all, we need to prepare some low-gluten flour, taro, meat floss, egg yolk, shredded seaweed and glutinous rice, and then we need to prepare some salad dressing or tomato sauce. Next, we should first prepare a thin tiger skin cake as an embryo, take a basin, sift some low-gluten flour with a sieve, put a few egg yolks in it, add a proper amount of milk, stir it with an eggbeater, stir the batter to a vortex shape, and then send the remaining egg whites away, sprinkle white sugar three times, and beat the egg whites to a small hook shape. We put the egg whites into the egg yolk paste several times, stir them, and bake them. Next, prepare the taro paste. We will wash the taro, cut it into small pieces, steam it in a steamer for about half an hour, and grind it into taro paste after taking it out. We can add some corn starch appropriately to make it thicker.
There are many matters needing attention in making taro-mashed seaweed meat sponge roll. We put the tiger skin cake embryo on the panel, coat it with a layer of taro, sprinkle with a layer of pork floss and seaweed, put on a layer of tiger skin cake embryo, put on taro, pork floss and seaweed, put on gloves and roll up several layers of food. Remember to roll it tightly. Cut the rolled taro-mashed seaweed meat sponge roll into small pieces and squeeze it into salad. When we make this taro and seaweed meat sponge roll, it should be noted that the tiger skin cake embryo must be thinner, and the thinner the better. In addition, when preparing taro paste, you can add appropriate amount of sugar or milk and whipped cream to increase its sweetness. If you like sweet potato and egg yolk, you can also add it to it, so it tastes better.
The taro paste seaweed meat floss rolls are salty and slightly sweet, soft and delicious. The seaweed and meat floss are particularly delicious, and the thin tiger skin cake embryo has an excellent taste.