Scallion and Meat Floss Cake Roll

40 grams of milk, 40 grams of corn oil.

Stir until emulsified.

Sift in 40 grams of cake flour.

Stir in a Z-shaped motion until there is no dry powder.

Add 4 egg yolks.

Stir evenly in a Z-shaped motion again.

It should be a flowing batter, just like egg yolk paste.

One egg white, 40 grams of white sugar, 3 grams of lemon juice, whip the egg white.

Whip the egg whites until they reach medium peaks.

When using a whisk, it has a large curved hook and doesn’t shake; the meringue will turn out fine.

Take 1/3 of the meringue and fold it into the egg yolk batter until evenly mixed (do not stir in circles).

Then pour all of it into the remaining egg whites and fold gently until well combined. Similarly, do not stir in circles to avoid deflating.

The cake batter is ready.

Pour into the mold from a height of cm (lined with parchment paper) and level it by tapping.

Sprinkle with chopped green onions and pork floss, and mix the green onions with a little bit of oil beforehand.

Place it in the preheated oven.

Medium, middle rack, bake for 30 minutes (time and temperature can be adjusted according to your own oven).

After the time is up, take it out of the oven, shake it to release steam, and let it cool until warm.

Invert it, tear off the parchment paper, and spread the salsa.

Sprinkle with shredded dried pork.

Roll it up, place it in the refrigerator to set for 30 minutes, then cut into pieces.

Soft and not overly sweet.

Super delicious.

Come and have a piece.