Meat floss and seaweed cake roll

Meat floss and seaweed cake roll

Overview

How to cook Meat floss and seaweed cake roll at home

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Ingredients

Steps

  1. Separate egg yolks from egg whites (the bowl containing the egg whites must be water-free and oil-free, otherwise it will affect the beating)

    Meat floss and seaweed cake roll step 1

  2. Beat the egg yolks, add 10 grams of sugar, 60 grams of olive oil, 65 grams of milk, sift 100 grams of low-gluten flour and mix together

    Meat floss and seaweed cake roll step 2

  3. Before beating the egg whites, add a few drops of white vinegar or cream of tartar. When the fish eyes are frothy, add one-third of the sugar

    Meat floss and seaweed cake roll step 3

  4. After continuing to beat for one minute, the bubbles will become smaller and the volume will expand to double the original size. Then add one-third of the sugar. After continuing to beat for another minute, add the remaining sugar until the egg beater is lifted up and the egg liquid on the egg beater is slightly short and upright. The egg whites are now very soft and suitable for making chiffon cakes

    Meat floss and seaweed cake roll step 4

  5. Add the egg whites to the egg yolk liquid in three batches and stir up and down in a stir-frying position (do not stir in circles)

    Meat floss and seaweed cake roll step 5

  6. Line a baking pan with parchment paper, pour the batter into the baking pan and slam it hard a few times to remove the air inside, and sprinkle with chopped green onion

    Meat floss and seaweed cake roll step 6

  7. Bake in the oven at 170 degrees for about 30 minutes. After baking, place it face down on a wire rack. After cooling, remove the oil paper and squeeze on the salad dressing, spread the meat floss, and then spread the seaweed. Roll it up, wrap it with plastic wrap and put it in the refrigerator.

    Meat floss and seaweed cake roll step 7

  8. Refrigerate for one hour, take out and cut into pieces

    Meat floss and seaweed cake roll step 8