Meat pine cake roll
ingredient
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4-5 eggs (about 140g egg whites)
Corn oil 40 g
50 g of milk
Salt 1 g
Sugar 50 g
Low gluten flour 42 g
Starch 8 g
Green onion to taste
Meat floss to taste
Salad dressing to taste
steps
1. Prepare the mold first, and spread it with oil paper around it
2, egg separation egg white egg yolk, I used 5 small grass eggs here, the amount of egg white is about 140g. Keep egg whites in the refrigerator and set aside.
3. Add oil and salt and stir well. I use corn oil, and everything else is fine, as long as it's not an oil with a special smell.
4: Add milk and stir
5. Sift in starch and low gluten flour
6. Stir well until there are no obvious particles. Be careful ⚠️ not to stir with an electric whisk! Stir manually! Otherwise the flour will be out of the ribs.
7. Stir and finish
8: Add a few drops to the egg white with lemon juice. None are negligible.
9: Beat the egg whites and add sugar 2-3 times.
I never pay attention to what high-speed and low-speed dispatch, the electric whisk is opened to the maximum, and the fight is it.
⚠️ Pay attention to the status of the protein, the cake roll meringue should be more "watery", otherwise the roll will crack.
Hit to lift the large bend hook, do not drip state.
10, the state of the meringue cream is very delicate
11: Take 1/3 of the meringue and stir well with the egg yolk paste.
12: Mix all the meringue together with the egg yolk paste, pour into the mold, try to lay it flat, shake it a few times, and discharge the large bubbles.
13: Sprinkle with green onion and pork floss, and carefully poke the green onion and meat floss into the flour paste with your hands to fit the flour paste.
14, 170 degrees, 20 minutes. Cool slightly from the oven until not hot and buckle upside down on the oil paper. Prepare salad dressing and meat floss
15: Peel off the oil paper (here I accidentally peeled off a layer of cake crust by me on the top left) salad dressing sauce and sprinkle with pork floss. Sprinkle a little more on each end (as the beginning of the meat roll) and move a little faster, not to let the cake cool completely.
16, you can use the rolling pin, while hot to roll up the cake together with the oil paper, rolled tighter will be more beautiful. Finally, roll up the joints facing down and place on the table until completely cooled. (After cooling, the joint is flattened, and it will not be loosened)
17. Peel off the oil paper after cooling
18. Slice with a serrated knife
Tips
After proficiency it is made very quickly, as the breakfast is very suitable and delicious choice
⚠️ The mold I use is 27.5*22.5, please pay attention to the size.
If you use a standard mold of 28×28, please use all materials *1.2