【Potato and Meat Floss Cake Roll】Every bite of the cake feels thick

Overview

This is my second experience in baking a salty cake. The last time it was wrapped in meat floss, a nouveau riche’s all-meat floss experience; this time there was also a little shredded meat floss, and it was smeared with my favorite mashed potatoes, which gave it a very dense texture. When making it, I used my own scallion oil, and every bite of the cake felt thick.

Tags

• baking
• children
• old man
• cake
• afternoon tea
• cake roll
• egg
• flour
• homemade scallion oil
• potatoes
• sugar
• minced green onions
• pepper
• salt

Ingredients

Steps

1. 1 Accessories, i.e. fillings: Peel and dice the potatoes, steam them in a pot and grind them into puree (loosely);

   

2. 2 Stir in freshly ground pepper, a pinch of salt, and scallion oil (thick).

   

3. 3 The main ingredient is the cake body: Beat the scallion oil and egg yolk until white, sift in the flour and mix well to make a powder-free egg yolk paste;

   

4. 4 Beat the egg whites in portions with sugar until smooth;

   

5. 5 Combine the two and mix evenly to form a cake batter.

   

6. 6 Pour the cake batter into a baking tray lined with tin foil, decorate with a little sprinkle of chopped green onion, and put it into the preheated oven at 160 degrees for about 15 minutes on the middle shelf. The surface will turn golden brown;

   

7. 7 Wait for the cake slices to cool down, then mix the previously mixed potato puree into the boiled minced shallots (can be ignored, do not add minced shallots).

   

8. 8 Spread the cake slices with the mixed potato puree;

   

9. 9 Sprinkle some shredded pork floss.

   

10. 10 The rolling pin assists in rolling up the cake roll;

    

11. 11 Set for about thirty minutes before cutting into pieces and serving.