Sushi cake roll

Overview

The dormitory was disconnected from the Internet for a month. I thought I could go home after the exam without going to school, but the school forced me not to leave. Well, I had to go to other dormitories to use the Internet. I've been surfing the Internet for a long time, and I'm a little embarrassed, so I made this sushi cake roll today and brought it to them to try~

Tags

• baking
• children
• afternoon tea
• fast food
• coconut
• corn oil
• cucumber
• egg
• low gluten flour
• seaweed
• vanilla extract
• white sugar
• white vinegar
• carrot
• milk
• salad dressing

Ingredients

Steps

1. 1 Put the egg whites into a water-free and oil-free basin and add a little white vinegar.

   

2. 2 Add the white sugar in three batches and beat until wet peaks form.

   

3. 3 Place the egg yolks in a large bowl and add the milk, vanilla extract and corn oil.

   

4. 4 A little bit of grated coconut and stir evenly.

   

5. 5 Sift in the flour.

   

6. 6 Stir gently to combine.

   

7. 7 Take one-third of the egg white and put it into the egg yolk batter.

   

8. 8 Mix well.

   

9. 9 Pour the mixed egg yolk paste into the remaining egg whites.

   

10. 10 Continue to stir evenly.

    

11. 11 Pour into a baking pan, place a layer of parchment paper or a silicone mat under the baking pan, and smooth the surface.

    

12. 12 Preheat the oven to 160 degrees for 30 minutes.

    

13. 13 After baking, turn upside down and let cool.

    

14. 14 While the cake is warm, spread the salad dressing on it and arrange the sliced carrot and cucumber sticks.

    

15. 15 Use a rolling pin to roll up the cake roll and set it into shape.

    

16. 16 Cut the shaped cake with a knife.

    

17. 17 Cut the seaweed into strips and roll them on the cake.

    

18. 18 Haha~

    

19. 19 Ready to eat~

    

20. 20 O(∩_∩)O haha~