Chinese Food
Salty cake rolls with seaweed and meat floss
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It's a very common Rouge cake roll. It's a little sweet and a little salty. It's a crisp rouge. It's less than 3 minutes on the table. All the dishes are gone. It's more delicious because it's ordinary. -
Cooking ingredients
Cooking Steps
Step1:Prepare materials according to formula.
Step2:Warm water can be mixed with salad oil. It can be fully emulsified by mixing with egg pump. Warm water can improve the temperature of batter, mix with egg yolk more easily, and strengthen the mixing degree of various materials.
Step3:Sift in the flour with low gluten. Mix it evenly with the Z method. You can't see the dry flour. Don't circle it. It will get gluten.
Step4:Add 4 yolks. Stir well. The batter is very delicate without particles. It can flow.
Step5:Add a few drops of lemon juice to the protein. Beat until thick. Add the first sugar.
Step6:Continue to whisk at high speed to a dense state. Add the remaining sugar.
Step7:Until the albumen cream is glossy. The egg beater is in a wet hook state.
Step8:The egg white cream is mixed with the yolk paste in three times. First, take one third of the egg white cream and put it into the yolk paste. Mix gently. You can hardly see the hard egg white block. Add the second time and mix well.
Step9:Pour the yolk paste into the remaining third of the protein cream and mix well.
Step10:Spread the oil paper in advance in the oven. Pour the cake paste into the baking tray from a height of 20CM.
Step11:Use a spatula to smooth the four corners. Shake it for a few times. Wipe the egg paste on the edge of the oilcloth. Shake it for a few more times to produce bubbles.
Step12:Sprinkle with seaweed and pine.
Step13:Put into the preheated oven. Heat up and down. 150 degrees. Bake for 26 minutes.
Step14:Take out the baked cake and shake it from 20cm. Shake the hot air out. Cover the surface with a piece of oil paper to prevent drying and loss of moisture.
Step15:Turn the cake over and tear off the oil paper at the bottom. Spread the salad dressing on it.
Step16:Use a rolling pin to roll up one end of the oil paper, then gently roll it, and then move the rolling pin to the bottom. The cake roll will be rolled up. Put it in the refrigerator for 30 minutes, and then it can be cut and enjoyed.
Step17:Sea moss meat pine salty cake rol
Step18:Sea moss, meat pine, salty cake rol
Step19:Sea moss, meat pine, salty cake rol
Step20:Sea moss meat pine salty cake rol
Cooking tips:1. Warm water is used here. Not boiled water. For better emulsification. 2. The amount of sugar used to kill the protein is very small. Do not reduce it. Otherwise, the protein cream is easy to separate and break. Because the amount of sugar is small, it can be added twice. 3. If you like salty food, you can add salt to 2.5G. Lemon juice is not available. You can use vinegar instead. It helps to beat protein. 4. When mixing egg white and egg yolk batter, make sure to copy the bottom and mix. Finish as fast as possible. 5. There is no granule in the mixed cake paste. Otherwise, there will be old bags when baking. 6. Want to taste more rich. You can add chives and sesame. My baby doesn't like chives. So I didn't put them. 7. Make a positive roll. Make sure that the surface of the cake roll is dry and does not stick to your hands. If you press your fingers down, a small pit will rebound. In this way, you can ensure that the roll and the cold storage process do not touch the skin. But you should pay attention to the time when it comes out of the oven. If the skin is too thick, it will crack. If you do not air it
