The recipe for seaweed and meat floss cake rolls

Need ingredients

cake flour

80 grams

protein

4 of them

granulated sugar

45 grams

egg yolk

4 of them

Sugar 2

10 g

salad-oil

50 grams

milk

50 grams

salad dressing

appropriate amount

meat floss

appropriate amount

Seaweed powder

appropriate amount

lemon juice

a few drops

Method steps

1. Preparation: Separate the egg protein and egg white, and place them in two clean, oil-free, and water free containers. Sift the low gluten flour twice

3. Then add salad oil and mix well

5. Mix well with a rubber scraper

7. Whip the protein until it forms a wet foam, which is the protein cream

9. Pour back the remaining protein cream

11. Place baking paper on the baking tray, pour the cake batter onto the tray, and shake lightly a few times

13. When the cake is at room temperature, place it on another piece of baking paper, spread salad dressing on it, and evenly sprinkle shredded meat

15. Brush salad dressing evenly on the cake roll

17. Finished product drawing

Tips

This baking tray is a 28 * 28CM square non stick baking tray. The egg whites should be whipped until they are wet and foaming, and should not be excessively whipped. If they are whipped until they are dry and foaming, they are prone to cracking. The baking time and temperature should be adjusted according to your own oven

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