Chinese Food
Meat floss cake roll ~ super detailed
(101602 views)
This cake roll is very suitable for beginners. Don't worry about cracking. I was very careful when I did it for the first time. I was very handy when I did more later. Because I find that as long as I use the right method, I don't need to worry about its cracking at all. Of course, I don't mean to be careless when I do it. After all, what I do needs to be taken seriously. Only when I pay, can I gain. I have a strange hobby. I don't like it if I only eat meat floss. But when I put meat floss in cake or bread, I love it very much. Every time I go to the cake room, I have to buy this kind of meat floss cake roll. The softness of the cake plus the sour and sweet of salad dressing. Delicious meat floss. One bite. It's so satisfying. The taste is very rich. It's delicious. I can't get tired of eating it. After I learned how to bake, this I don't buy some things outside. I can make them myself if I want to. It's better than what I buy outside. -
Cooking ingredients
Cooking Steps
Step1:Prepare the material for the cake and weigh it.
Step2:Chopped shallots and sausage. It's used to put on the surface of the cake. Salad is used to smear on the cut cake roll. Then it's stained with meat floss. It'll be used later.
Step3:Separate the egg white from the yolk. The choice of egg is 60g. The container for the egg white must be free of oil, water and impurities. When separating the egg white, be careful not to have a drop of yolk in it. Otherwise, it is difficult to get rid of it.
Step4:Beat the egg yolk with a hand beater, then add 40 grams of corn oil and stir evenly. The corn oil can be changed into sunflower seed oil and salad oil, which are lighter in flavor. However, butter, rapeseed oil and olive oil are not recommended.
Step5:Add 60 grams of milk and stir well. Make sure to stir for a while. Mix the egg liquid, oil and milk thoroughly.
Step6:Put 60 grams of low gluten flour into the sieve. Mix well. When mixing, use the egg beater to form a zigzag shape and gently stir it back and forth. Do not stir in circles to avoid gluten.
Step7:The batter is lifted from the batter. The batter drips easily and smoothly from the batter without dry powder. The yolk batter is mixed successfully. Put it aside for use.
Step8:When the electric egg beater sends the egg white at high speed to present the fish's eye bleb, add a third of the sugar powder. A friend asked what the sugar powder was. I beat it with the white sugar blender. What I beat out is the sugar powder.
Step9:Use electric egg whisk to continue high speed. When the egg white foam is gone, add 1/3 sugar powder when it is fine and smooth.
Step10:The electric eggbeater continues to whisk at high speed. When it is wet foaming, add the last third of sugar powder. Continue to whisk until the protein appears fine lines. The electric eggbeater will use a low gear to whisk for a while. When you feel some slight resistance, stop whisking to avoid defoaming. Lift the beater up and have a look. It is OK to have a slight hook. Don't continue to whisk to avoid cracking when baking.
Step11:Use a silica gel scraper to take a third of the protein and put it into the egg yolk paste and mix it evenly. Do not turn it around to avoid defoaming. Mix it from the bottom like a stir fry. Do not mix it too heavily. The technique should be light.
Step12:Pour all the mixed yolk batter back into the remaining protein. Stir it evenly as before. The action should be light.
Step13:It's a mixed egg yolk paste. It's delicate and smooth.
Step14:Prepare a baking tray. I use 28
Step15:
Step16:
Step17:
Step18:
Step19:
Step20:
Step21:
Step22:
Step23:
Step24:
Step25:
Cooking tips:When baking, you can adjust it according to the temperature of your oven. You'd better use a thermometer to measure the temperature. I'll test it to 150 degrees. It's just right to bake for 30 minutes. There are skills in making delicious dishes.
