Sushi cake

Prepare the required materials

Beat the egg yolks with one-third of the sugar, milk, and corn oil, then add the twice-sifted low-gluten flour to form an egg yolk paste

Beat the egg whites until they have small peaks and form a dry foam.

First mix one-third of the egg whites and egg yolk batter

Mix well and then add everything into the protein paste and mix well.

Pour into a baking tray lined with greaseproof paper and smooth out, shake out air bubbles, and place in a preheated oven at 150 degrees for 16 minutes.

When the baked cake is hot, remove the parchment paper and let cool.

Divide the cake slice in half, spread sushi seaweed underneath, apply a little salad dressing on the cake slice, and sprinkle with a layer of meat floss. The seaweed is a little longer than the cake slices to better seal the mouth.

Roll it up from one end, and touch some water on the side of the long seaweed to make the seaweed sticky, so that it can be stained and closed better

Rolled up.

Use a sharp knife to cut into 2cm sections.

Finished product picture.

Overview

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Ingredients

Steps