Meat floss cake roll

Meat floss cake roll

Overview

The light and soft chiffon cake roll is wrapped in homemade seaweed and meat floss, one sweet and one salty, complementing each other perfectly.

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Ingredients

Steps

  1. Cake ingredients are ready

    Meat floss cake roll step 1

  2. Separate the egg whites and egg yolks, and put the egg whites into an oil-free and water-free egg beating basin

    Meat floss cake roll step 2

  3. Pour corn oil into the egg yolks and beat evenly with a hand mixer

    Meat floss cake roll step 3

  4. Pour in the milk and continue to beat until evenly mixed

    Meat floss cake roll step 4

  5. Pour in 10 grams of white sugar and beat until the sugar melts

    Meat floss cake roll step 5

  6. Sift in flour

    Meat floss cake roll step 6

  7. Stir evenly in irregular directions without dry powder. Lift the whisk and the egg yolk paste will drip smoothly

    Meat floss cake roll step 7

  8. Use an electric mixer at medium speed to beat the egg whites into rough foam, then pour in 10 grams of white sugar

    Meat floss cake roll step 8

  9. Continue to beat the egg whites at medium speed until white foam appears, add 10 grams of white sugar

    Meat floss cake roll step 9

  10. Continue to beat the egg whites at medium speed until obvious lines appear, add the remaining 10 grams of white sugar

    Meat floss cake roll step 10

  11. Continue beating until you feel obvious resistance with your hands, and when you lift the whisk and the egg whites form a larger angle, the beating is complete

    Meat floss cake roll step 11

  12. Take one-third of the egg white batter and put it into the egg yolk batter, and mix the egg white batter and egg yolk batter evenly by stirring from bottom to top. At this time, the oven starts to preheat to 155 degrees

    Meat floss cake roll step 12

  13. Pour the mixed batter back into the egg white batter basin

    Meat floss cake roll step 13

  14. Continue to stir and mix evenly until it becomes fine and shiny. This is the cake batter

    Meat floss cake roll step 14

  15. Pour the cake batter into a non-stick baking pan. The size of the baking pan is 28*28 cm. Use a scraper to smooth the surface. Then lift the baking pan and shake it twice to knock out any large air bubbles

    Meat floss cake roll step 15

  16. Put it into the middle rack of the preheated oven, 155 degrees, heat up and down, about 25 minutes

    Meat floss cake roll step 16

  17. After the cake slices are out of the oven, place them upside down on a drying rack and unmold them when they are warm to your hands

    Meat floss cake roll step 17

  18. Take the cake piece out of the mold and turn it upside down. If you want the cake to stick well after being rolled, you can use a knife to pull off a piece of cake piece at a 45-degree angle at the end of the roll. Then spread an appropriate amount of seaweed and meat floss on the back of the cake piece. You don’t need to sprinkle it on the closing part

    Meat floss cake roll step 18

  19. Roll up the cake slices, then wrap them in oil paper, refrigerate for more than 30 minutes to set, then cut into pieces

    Meat floss cake roll step 19

  20. Hurry up and finish the photo and have a piece

    Meat floss cake roll step 20

  21. The meat floss is homemade, relatively dry, and part of it leaks out. I wonder if I should put a little salad dressing on it to stick it together? Try it next time

    Meat floss cake roll step 21

  22. One more piece

    Meat floss cake roll step 22