Ingredients
yolk
5
milk
70g
Oil
50g
Low gluten flour
70g
Salt
1.5g
protein
5
sugar
60g
lemon juice
a few drops
fillings
onion
10
salad dressing
15
Seaweed and meat floss
80g
white sesame seeds
10 grams
How to make sesame cake rolls with chives, seaweed and meat floss
- Pour milk and corn oil into the basin
- Z-shape mix evenly
- Add sifted flour and sea salt
- Z-shape mix evenly
- egg white
- Beat the egg yolks into the batter bowl.
- Mix the egg yolk paste evenly using the Z-shape method
- Add a few drops of lemon juice to the egg whites
- When whipping large fish-eye bubbles at high speed, add one-third of the fine sugar.
- Continue to beat the fish eye bubbles at high speed and add the second third of the caster sugar.
- Continue to beat and add the last third of the caster sugar when texture appears.
- After adding the fine sugar, switch to low speed and whip. At this time, wet foam will appear. You can pull out the hook and OK.
- Egg white and egg yolk paste completed
- Scoop one-third of the egg whites into the egg yolk paste and mix evenly in a Z-shape pattern.
- On the left is one-third of the egg whites and egg yolk paste mixed evenly in a Z-shape, and on the right is the remaining two-thirds of the egg whites
- Pour one-third of the mixed egg yolk paste into the remaining two-thirds of the basin
- Mix evenly using the Z pattern, and the egg yolk paste is complete!
- Pour into the prepared 28.28 oil cloth baking pan
- When the egg yolk paste is ready and there are small bubbles, you can use a toothpick to gently pop them. Use a scraper to scrape the uneven areas, and then sprinkle with white sesame seeds.
- Sprinkle seaweed and pork floss
- Sprinkle the chives prepared in advance and shake lightly once or twice to release air bubbles
- Send the oven to 150 degrees of upper and lower heat for 30 minutes, and turn on the hot air circulation for the last six minutes. Yours should be determined according to the actual temperature of your oven. If you cannot adjust the upper and lower heat separately, you can only adjust the temperature as a whole.
- It will start to rise slowly after 10 minutes in the oven.
- 15 minute rise into oven
- 20 minute rise into the oven
- When there are six minutes left, turn on the hot air circulation, so that the oily skin will not stick to it and the surface will not crack.
- Perfectly cooked, the house is filled with the flavor of chives, seaweed, meat floss, and sesame seeds
- Tear off the surrounding oilcloth, and a thick and plump cake roll appears. It does not shrink back even after tearing off the oilcloth. I like it very much.
- Let it cool for a while, cover it with a piece of oil paper, turn the cake piece upside down on the oil paper, gently tear off the oil paper, and a thick reverse towel roll will appear in front of you.
- Wait a minute, turn around and look at the front. It’s also beautiful.
- Cut off the top and bottom ends, squeeze on the salad dressing and scrape it evenly with a spatula. Because the angle of the photo is not good, at first glance I thought it was cake slices with uneven sizes 😂
- Sprinkle thick seaweed and meat floss
- Use a rolling pin to press the back of the greased paper, then fold the cake roll and continue to roll it forward. Since one person is rolling it, it is difficult to roll it and take pictures at the same time.
- Then use the rolling pin to pull up and use your hands to help roll the cake roll. Finally, tighten the cake roll with your hands.
- Refrigerate for half an hour
- It’s finalized
- Start cutting, the fat and thick cake roll, I can’t wait to take a bite, it’s so delicious and full of flavor
- You don’t need to be so particular about eating it at home, just pack it in a crisper box
- No matter how you look at it, it’s a thick cake roll.
- Place it well, put it in the refrigerator, and you’ll have it for breakfast the next day or as a snack for outings!
