Sushi cake roll
Overview
I like cake rolls, but hate cream, so I really liked this sushi cake roll when I saw it. The refreshing and non-greasy taste is perfect for hot summer days.
Tags
Ingredients
Steps
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Prepare raw materials: 65 grams of low-gluten flour, 3 eggs, 35 grams of sugar, 43 grams of milk, 33 grams of corn oil, a pinch of salt, and 3 to 5 drops of lemon juice.
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Stir the milk and salad oil into a paste with a hand whisk. No oil beads can be seen on the surface. Separate the egg white and egg yolk, and put the egg yolk directly into the stirred milk paste.
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Sift the low-gluten flour twice through a sieve and sift it into the evenly stirred egg yolk paste.
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Use a mixing knife to stir from the bottom up like a stir-fry and mix well. Be careful not to draw circles in this step.
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Beat the egg whites until you can see a short triangle when you lift the electric mixer.
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Use a mixing knife to mix one-third of the egg white batter into the egg yolk batter, also using the cutting and mixing technique to mix until there are no grains. Then pour all the mixed batter into the egg white batter and mix evenly.
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Pour the mixed batter into a baking tray lined with greaseproof paper and spread it evenly. Pick up the baking tray and shake it twice. Place it in the preheated oven at 180 degrees for 25 minutes. Please adjust the heat according to your oven.
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Turn the baked cake roll upside down and remove the parchment paper. Arrange the edges, spread a little salad dressing on the cake, and arrange the cut cucumber strips and corn sausage neatly.
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Place a rolling pin under the cake, lift the plastic wrap and roll it up slowly. Place the rolled cake roll in the refrigerator for half an hour.
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Spread a little salad dressing on both ends of the cut seaweed slices, then place them on the cake roll, arrange them one by one, and cut them into small pieces.
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Sliced sushi cake roll.
