Minced pork cake roll with Scallion recipe-Chinese Food-best chinese food recipes-cooking food

Minced pork cake roll with Scallion

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I'm used to cream filled cake rolls. It's hard to avoid being a little greasy. Try this cake roll with richer taste and more earthy flavor. The cake is fluffy, soft, sweet and salty. The aroma of scallion and the taste of meat are well matched. The filling uses salad dressing or mayonnaise instead of light cream. Low fat and low sugar do not affect the taste. Cut a piece for breakfast. Match it with a glass of milk or soymilk. Start the day full of vitality.

Cooking ingredients

low gluten powder:40g

scallion:15g

meat floss:40g

salad dressing or mayonnaise:3 scoops

Cooking Steps

Step1:Prepare all kinds of materials. Preheat the oven. Heat up and down 165 degrees.

Step2:2. Separate the egg white from the yolk. Set the egg white aside for later use. Add water and corn oil to the yolk. Mix well with a hand beater.

Step3:3. Beat the yolk until the color is lighter and there is no obvious oil on the surface. Sift in the low gluten powder and mix well until it is fine and free of particles. Set aside.

Step4:4. Beat the egg white to the fisheye bubble state with the electric beater. Add half of the fine sugar. Continue to beat until the pattern is obvious. Add the remaining fine sugar.

Step5:5. Send it to the mixing head of the egg beater to form a relatively strong hook state.

Step6:6. Add a third of the beaten egg white to the yolk paste. Mix gently with the bottom.

Step7:7. Add the remaining protein in two times. Mix each time and then add the next time.

Step8:8. Mix well until it becomes a delicate paste.

Step9:9. Spread disposable oil paper on the square gold plate (28cm Square). Arrange the corners. Sprinkle a little green onion and meat floss evenly.

Step10:Pour the cake paste on it. Scrape the surface with a scraper.

Step11:Sprinkle a little more onion and meat floss on the surface. Put them in the middle layer of the preheated oven. Bake at 165 ℃ for 20 minutes. The specific temperature and baking time should be adjusted according to the actual oven temperature.

Step12:Take it out after baking. Put it on the air line to cool slightly. At this time, the surface is evenly colored. There is no bulging and shrinking. There is no thick skin. It means that the baking time is just right.

Step13:Cool the cake to the extent that it is not hot. Tear off the oil paper around and at the bottom. Put it on the drying net with the surface facing up. Cool it thoroughly before proceeding to the next step. Otherwise, the hot air will stick the cake skin on the oil paper. Uncover the surface of the oil paper and it will be mottled.

Step14:Start rolling the cake roll - put the bottom of the cake face up. Brush a little salad dressing or mayonnaise evenly with a brush. Sprinkle with meat floss.