Chinese Food
Swiss rolls with minced pork and raisins (super simple)
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At the request of the children, Li taikitchens made a Swiss Roll of pork floss and raisin. It tastes very good. It's more fragrant than the cake and egg you usually buy.
Cooking ingredients
Cooking Steps
Step1:Mix the eggs with sugar and beat until frothy. Stir quickly with an electric mixer. As long as the bubble is fine, OK.
Step2:Mix the flour and salt. Slowly put them into the egg paste. Stir from bottom to top. You can use a fine sieve if you have a fine sieve. Flour is not easy to agglomerate. It doesn't matter if you don't have a fine sieve. Just put it slowly.
Step3:Spread oil paper on the baking tray. Brush oil on it. Pour the mixture into the mold. Sprinkle the raisins. Knock it. Let the big bubble break. Trowel it. It's about 1cm high.
Step4:Preheat the oven to 230 degrees. Bake for 4 minutes. Then reduce to 150 degrees. Bake for 7 minutes. Each oven is different. Look at the color. The upper layer is yellowish. Don't bake too much.
Step5:Spread oil paper on the table. Take out the cake and put it on the paper. Take off the baking tray. Peel off the oil paper at the bottom.
Step6:Spread the salad dressing on the bottom of the cake. Sprinkle the meat floss. Then roll it up quickly. Roll up the slices. Or refrigerate them and cut them.
Cooking tips:My oven is 32 inches. It's bigger. It's just the right weight. The smaller oven will reduce the weight at its own discretion. I use silica gel paper. It's a bit sticky. When rolling it, it may be better to brush oil or sprinkle sugar or change it into oil paper. There are skills in making delicious dishes.
