Scallion and Pork Floss Seaweed Cake Roll

Prepare eggs, chopped green onions (mixed with a little oil), shredded meat, and seaweed.

Separate the egg white and the egg yolk.

First, beat the egg whites at a low speed.

Switch to medium-high speed, and add the sugar to the egg whites in three additions.

Beat until when you lift the whisk, it has small hooks, and the meringue is ready (about 5~6 minutes total).

Mix milk and corn oil.

Stir until there are no oil spots and emulsified.

Sift in the low-gluten flour.

Stir evenly in a Z-shaped motion.

Add the egg yolk and stir evenly in a Z-shaped motion.

The egg yolk paste is ready.

Take 1/3 of the meringue and fold it into the egg yolk batter until well combined. Do not stir in circles to avoid deflating it.

Mix well.

Then pour everything into the remaining meringue and fold until well combined.

The cake batter is ready.

Pour into a baking tray lined with parchment paper and level it out.

Sprinkle chopped green onions and shredded meat with seaweed crumbs on the surface.

Place in the preheated oven, middle rack, 150°C, bake for 30 minutes (oven temperature and time can be adjusted appropriately according to your own oven's characteristics).

After the time is up, take it out of the oven, invert it, tear off the parchment paper, and let it cool.

Spread on the salsa.

Sprinkle with shredded pork floss and crumbled seaweed, then cut diagonally at a 45-degree angle, and use a rolling pin to roll it tightly.

Place it in the refrigerator for half an hour to set.

A roll cake will be fine.

Cut into pieces.

Finished product image.

Finished product image.

Finished product image.