Ingredients: 5 protein, 4 egg yolks, 80g low gluten flour, 70g sugar, 40g vegetable oil, 60g water, 100g meat floss, proper amount of salad dressing
How to make meat floss cake roll
1、 The protein of five eggs is separated from the yolk, and the extra yolk is not used.
2、 Add 25 grams of sugar to the yolk and beat until the volume is slightly larger and the color is white.
3、 Continue to add vegetable oil and beat well.
4、 Continue to add water and beat well. (use electric egg beater in the whole process)
5、 Sift the low gluten flour into the egg yolk paste.
6、 Stir with a rubber scraper until there is no dry powder, and then beat evenly with an electric beater. Set aside the egg yolk paste.
7、 Wash and dry the head of the beater, ready to beat the protein.
8、 Beat the protein to the big bubble shape as shown in the figure, and add 15 grams of sugar.
Nine, continue to stir up the protein at low speed, and send to 15 grams of granulated sugar when the smaller foam is shown.
Ten, continue to stir the protein at low speed, and send the remaining 15 grams of granulated sugar to the more delicate foam shown in the picture.
11、 Continue to beat the egg white at low speed until it is wet and foamy, that is, lift the egg beater to a curved sharp corner.
12、 Beat the egg yolk paste with the beater to prevent the sediment from caking and make it more uniform. Then dig 13 protein cream into the egg yolk paste, and mix well with a rubber scraper.
13、 Pour all the batter into the rest of the cream and mix well with a rubber scraper.
14、 Lay oil paper on the baking tray (about 26cm * 25cm), pour all the cake paste into the baking tray, smooth the surface, then lift the baking tray with both hands and shake it on the table for several times to make bubbles.
15、 Put it in the middle layer of the preheated oven and bake at 180 ℃ for 18 minutes. Immediately after the cake is out of the oven, put it on the cooling rack and tear off the oil paper at the bottom.
16、 Turn the cake upside down on a piece of clean oil paper (i.e. the side contacting the cooling rack is facing up), squeeze salad dressing on the surface evenly, sprinkle with meat floss, and leave 1-2cm at the upper and lower edges.
17、 Roll up the cake along the long side and the cake roll is ready.
18、 Wrap the cake roll in oil paper, tighten both ends and refrigerate for half an hour.
1、 The biggest problem in making a cake roll is how to make it without cracking. In fact, the key lies in the cake paste. As long as the ratio of water and flour is correct and the degree of protein is moderate, the baked cake will not crack no matter how it is rolled. I have made a lot of cake rolls before. Please refer to my previous blog about Matcha red bean cake rolls, durian cake rolls and so on for specific precautions.
2、 Secondly, the most frequently asked question is why there are always skin stains when you tear off the oil paper, which I think is related to the quality of the oil paper and the baking time. But I didn’t master it very well. This time I used thick oil paper, but I still lost a big piece of skin (see the step diagram). Fortunately, it didn’t affect the eating.
3、 If you don’t eat the cake immediately, you’d better not cut it first. Wrap it in oil paper in this way and cut it again when eating to prevent water loss and drying.