Swiss cake rolls with seaweed and pork floss recipe-Chinese Food-best chinese food recipes-cooking food

Swiss cake rolls with seaweed and pork floss

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I bought the silicone baking tray for a long time. I haven't used it. It's used for the first time today. The effect is OK. The newly baked cake is very thin and fragile. It can be demoulded smoothly with the help of a rubber scraper after being slightly cooled. I won't say what brand it is. In case of advertising suspicion You can bake it with oil paper on the baking tray. The cake paste will not crack easily if it is as thin as possible. Baking time must be short. Otherwise, the skin is easy to crack if it is too dry; roll up the cake roll when it is warm. It is not easy to crack.

Cooking ingredients

low powder:40g

sugar powder:50g

egg:4

pine, seaweed & salad dressing:moderate amount

Cooking Steps

Step1:Separate the yolk and egg white (the egg white shall not be stained with oil or water); sift the flour for use; weigh the sugar powder.

Step2:Beat the egg white with high speed (no need to add vinegar / lemon juice); add 1 / 4 sugar powder and beat it with high speed until there is no coarse bubble; then add 1 / 4 sugar powder and beat it with high speed until it is wet foaming (as shown in Figure 4

Step3:Add the remaining 1 / 2 sugar powder to the egg yolk; beat it to white at high speed; mix in the beaten protein twice (mix up and down, gently and quickly, do not circle); mix in the sifted low gluten flour (mix up and down, gently and quickly, do not circle).

Step4:Pour the batter into the silica gel baking tray (or the baking tray lined with oil paper). Scrape it flat. Shake it a few times to remove the big bubbles. Immediately send it to the middle layer of the preheated oven for about 180 ° c10min; during the baking process, you can mix the seaweed and the meat floss (I use the seaweed to make sushi, so I need to cut it).

Step5:After baking, cool it slightly until it's warm and then demould (it can't be completely cold. The surface of supercooled is dry and easy to crack when it's rolled); when it's warm, spread salad dressing over it. Sprinkle 3 / 4 of it with seaweed and meat floss. Roll it up carefully. Wrap it with oil paper and refrigerate it for 30min before cutting.