Chinese Food
Small hill meat rolls
(102246 views)
Mr. Xiaoshan's cake roll has always been very popular. Although it's the formula of sponge cake, but because of the change of the previous production method, the whole cake embryo is very soft and elastic. A large number of yolks are used in the formula. So when baking, the whole room is filled with the smell of eggs. And the color of the baked cake is golden. It's very eye-catching. This time, I used salad dressing and minced pork stuffing. The taste is a combination of sweet and salty. It has a different flavor. And there is no cream. You don't need to consider the influence of temperature on the cream. It's best to take such a roll for spring outing. Let's hurry up and do it.... In the following formula, the main ingredient is cake roll, and the auxiliary ingredient is filling. 28 * 28 mold is used-
Cooking ingredients
Cooking Steps
Step1:Mix egg yolk + honey + 2 tablespoons sugar evenl
Step2:Add the remaining sugar into the protein twice. Beat it to the wet foaming shape as shown in the figure. There are small curved corners
Step3:Half of the egg white cream and the egg yolk paste in step 1 shall be cut and mixed evenl
Step4:Mix in sifted low gluten flour twic
Step5:Heat the butter and milk until the butter is completely melted. Stir. Pour into the cake paste. Cut and mix well
Step6:Mix the remaining protein cream with step 5. Cut and mix evenl
Step7:The mixed cake paste is delicate and fluff
Step8:Baking tray with oiled paper. Bake at 175 ℃ for 18 minute
Step9:Put the baked cake on the net and cool it thoroughl
Step10:Salad dressin
Step11:Sprinkle with meat floss. Roll up. Refrigerate for 2 hours to finaliz
Step12:Finished product drawin
Cooking tips:1. Before making a cake, you can heat the butter and milk. When you use it, the temperature will be just right. It won't be hot. The best temperature to mix the butter is to touch it with your hand. I don't use a thermometer to measure it deliberately. As long as it doesn't feel hot, it's very warm. 2 - the protein used to make a cake roll can't be as hard as that used to make Qifeng cake. So when you roll it up It's easy to crack. It's good to cook.
