Chinese Food
Minced pork cake with chives and ham
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It's delicious when you bake it. It's delicious when you eat it.
Cooking ingredients
Cooking Steps
Step1:Sprinkle chopped scallion, meat floss, ham sausage on the baking tra
Step2:Milk A kind of Stir salad oil to emulsification stat
Step3:Sift in the low gluten flour and mix it in Z-shape evenl
Step4:Add egg yolk and continue to stir in zigzag shap
Step5:Beat with protein. Add 15g sugar, 1.8g salt and a few drops of lemon juice when big bubbles appear
Step6:Continue to beat until the bubbles are fine. Add 15g sugar. Add the third 15g sugar when specific lines appear
Step7:Sent to the state of wet foaming and small hoo
Step8:Mix the egg white and yolk evenly in three times. Turn over with a scraper or egg pump. Do not over mi
Step9:Pour the mixture into the baking pan. Scrape it with a scraper
Step10:Shake out the big bubbles. Sprinkle the meat floss, chopped green onion and ham sausage on the surfac
Step11:In the oven. Middle. 180 degrees. Bake for 1315 minutes.
Step12:When the cake comes out of the oven, it's hot. Put it on the sun rack. Cover the surface with another piece of baking paper. When it's warm, turn it over for demoulding.
Step13:Use a knife to cut a cut 2 cm apart at the beginning of the cake roll. Be careful not to cut too deep to avoid breaking. Roll up the cake with the help of a rolling pin. After half an hour, it can be cut and eaten.
Cooking tips:1. If the cake is not enough, it is easy to shrink. If the cake is too much, it is easy to crack when rolling. 2. The degree and time of the oven are according to the temper of my oven. My temperature is only for reference. 3. It's easier to put on a salad dressing roll. It's better if the meat floss is replaced by spicy floss. 4. It depends on personal preference whether it is a regular volume or a reverse volume. I like reverse volume. Hehe. There are skills in making delicious dishes.
