Chinese Food
Meat floss roll
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I can't eat all the meat floss that I bought at home, and I can use it to make a meat floss roll, and I will have breakfast tomorrow.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. (to prevent advertising suspicion, all of them are marked with mosaic) I feel that the meat is generally loose, with more slag and noodles.
Step2:Separate the egg, put the yolk and protein into two containers respectively. The protein container should be free of salt and water, and the egg yolk should not be mixed in the protein.
Step3:Add 5g white sugar to the yolk, whisk it with a beater at low speed until the yolk becomes lighter and fluffy.
Step4:Corn oil is added in three times, and each time, it needs to be stirred evenly before adding the next time to make the oil completely emulsified. If there is no corn oil, add other oil without flavor.
Step5:Add water and stir evenly. This step can also be replaced by milk.
Step6:Mix the low powder and the baking powder and sift them.
Step7:Pour the sifted powder into the egg yolk paste and stir evenly with a scraper. Try to stir with a cross and do not over stir. Stir until there is no particle and place aside for use.
Step8:Wash the eggbeater and wipe off the water, then beat the egg white. Add 1 / 3 sugar when the protein is whipped to a coarse bubble. Continue to beat and add the remaining sugar twice.
Step9:Beat the egg whites until the beater has a long and curved tip when lifting. Don't overkill, it will cause the cake to crack.
Step10:Take 1 / 3 of the beaten egg white and put it into the egg yolk paste. Stir it evenly by turning it over. Remember not to stir it in circles. Take 1 / 3 of the protein and put it into the egg yolk paste, and stir with the same method. Pour the yolk paste into the remaining protein and stir well.
Step11:Spread oil paper on the bottom of the baking tray and sprinkle with meat floss. When the material is rich, it can be sprinkled with chopped chives and ham.
Step12:Pour the batter into the baking tray. Place in a preheated 160 degree oven and bake for 20 minutes.
Step13:Take it out and release it when it's hot. Spread the salad dressing on the surface and sprinkle with the meat floss.
Step14:Uncover the oil paper at the bottom, roll up the oil paper with a rolling pin, while rolling up the oil paper, press the cake to make it firm.
Step15:Wrap the wrapped cake with plastic wrap and refrigerate for 20 minutes.
Step16:Use a knife to cut the meat into three sections. Spread salad dressing on both ends and dip in some meat floss. Swing the plate.
Cooking tips:1. The protein must be sent in a container without water or oil. 2. If you are worried about the smell of eggs in the cake, you can add a few drops of rum or lemon juice to it. 3. The second is the version with less sugar. You can choose the amount of sugar according to your taste. 4. You can add shallots and ham to make the cake more delicious. 5. I use a 6-inch square mold. The larger the mold, the easier it is to roll the cake. There are skills in making delicious dishes.
