Pork Floss Cake Roll

Ingredient preparation diagram: 5 egg whites, 90g butter, 5 egg yolks, 90g milk, 20g corn oil, 60g white sugar, 5g salt, chopped green onions, white sesame seeds, pork floss, salad dressing.

g milk.

g corn oil.

Stir evenly.

An egg yolk.

g salt.

Stir evenly.

Add 90g of low-gluten flour in three batches, and stir in a straight motion with a whisk.

Whip an egg white with a few drops of white vinegar.

Start beating at high speed, adding 90g of granulated sugar in three parts. Beat until large bubbles appear, then add the first portion of sugar.

Beat until the egg whites are delicate, then add the second portion of sugar.

Whip until there are streaks, then add the third portion of sugar and whip at medium-low speed.

Beat until it forms a wet foam.

Take one-third of the egg whites and pour them into the egg yolk mixture, folding or stirring evenly. At this time, preheat the oven to 140 degrees for 10 minutes.

Pour the egg yolk mixture into the egg whites, and gently fold or cut and mix evenly.

Prepare a relatively wide mold, lay down parchment paper in advance, pour in the cake batter, and make sure to fill all four corners properly.

Smooth it with a spatula.

Sprinkle a layer of meat floss.

Sprinkle a layer of chopped green onions.

Sprinkle a layer of white sesame seeds.

Put it in the oven at 140 degrees with top and bottom heat, and bake on the middle rack for about 25 minutes.

Freshly baked.

Invert and demold.

Spread a layer of salad dressing while it's hot.

Cut into two equal parts.

Roll it up.

Cut into small pieces.

Apply a thick layer of mayonnaise to the two broken ends.

Dipped fully in meat floss.

Finished product image.

Detail picture.