Ingredients: 5 eggs, 100ml milk, 100g low gluten flour, 100g sugar, 75ml salad oil, 2 spoonfuls cocoa powder (separate the egg yolk and protein, and put them into a clean, oil-free and waterless container respectively)
Stuffing: salad sauce, homemade sesame meat floss each amount
Practice of double color meat floss cake roll
1. Mix the milk and salad oil and pour into a large bowl;
2. Stir until no obvious oil star is visible;
3. Sift in low powder;
4. Slightly stir a few times, can not see the dry powder;
5. Add egg yolk;
6. Stir to make a smooth yolk batter;
7. Add a few drops of white vinegar to the protein and stir until foamy;
8. Add sugar in three times;
9. Start to stir with medium speed. After the last sugar addition, turn to low speed stirring;
10. Pull up the egg beater to pull out the wet foaming state of the small hook;
11. Add 13% protein paste into egg yolk paste and mix well;
12. Then add 13% protein paste into the egg yolk paste and mix well;
13. Pour the egg yolk paste into the remaining egg yolk paste and stir evenly. The mixture of egg yolk paste and egg yolk paste cannot be stirred in circles;
14. Take a large spoon of batter into a large bowl, sieve in cocoa powder, and mix well;
15. Take half of the batter and pour it into 14 medium. Stir well to make cocoa batter;
16. The original batter and cocoa flour are ready. Preheat oven 170 degrees;
17. The two kinds of batters are respectively put into the flower mounting bag;
18. Spread oil paper on the baking tray and squeeze the paste on it at intervals;
19. Put in the preheated oven;
20. Middle, 170 degrees, fire up and down, 15 minutes;
21. Move it to the baking net to cool after it is out of the oven, and tear off the oil paper on the four sides;
22. Spread a layer of salad dressing;
23. Sprinkle with homemade sesame floss;
24. Roll up the cake with a rolling pin and cut it into pieces after cooling.
