Make Meat Floss and Scallion Cake Roll at Home

Mix the egg yolks and soybean oil evenly, then add the milk, and sift in the low-gluten flour and cornstarch.

For many people, the quantity is relatively large. It is recommended to use a stand mixer to whip the protein; beating by hand may not be sufficient and can result in collapse or cracking.

Mixing is easier to be even when stirred with a wire whisk. If the batter is well mixed, the cake will bake without problems.

Line the baking tray with parchment paper and pour in, preheat the oven to 200 degrees.

Sprinkle with dried scallions and pork floss; you can skip the dried scallions, depending on personal taste.

Put in the oven at high setting BIC 80s, hot air mode, 140 degrees for 28 minutes.

After cooling, spread mayonnaise on the other side and sprinkle with softness.

Roll it up and freeze in the refrigerator for 15 minutes to set.

Once it is set, just roll it up and it's done. Here's the finished product.