The spring onion pork floss swiss roll cake is baked with some green onions and pork floss over the top. You can smell the cake while it is still baking in the oven.
The spring onion pork floss swiss roll cake gives a complex texture. Soft and fluffy sponge, tangy mayonnaise, fragrance crisp pork floss and the smell of spring onion is absolutely delicious. The soft chiffon cake rolled up with pork floss is absolutely delicious. You can taste sweet and savory in every bite. A great snack for breakfast or tea time.😊
Spring Onion Pork Floss Swiss Rolls 香葱肉松蛋糕卷
Ingredients: （Baking pan size: 9 x 12inch ／ 10 x 14 inch）
5 large eggs (or 6 grade B eggs)
75g Cake flour
70g Milk
55g Vegetable oil
75g Caster sugar
2g Salt
1 tsp Lemon juice
Some Chopped spring onion
Some Pork floss
Some white sesame
Filling:
Appropriate amount of Japanese Mayonnaise
Appropriate amount of Pork floss
Method:
- Preheat the oven to 180C.
- Sseparate the egg yolks and egg white into two different bowls.
- Mix oil and milk in a bowl with a whisk.
- Sift flour into the same bowl, and combine well.
- Combine egg yolks to it and whisk well. Set it aside.
- Before beating the egg white, add the lemon juice to the egg white, then beat it with an electric hand mixer on mediun speed until the bubbles form. Add sugar little by a little while beating the egg white. Keep beating the egg white until a soft peak forms.
- Add 1/3 the egg white into the egg batter, and mix well with a spatula. Then pour the batter into the rest of the egg white, and gently combine well with a spatula.
- Bake the cake for 20 minutes on 180C or until the surface turns golden brown.
- Remove the cake from the oven, tap on counter to release air, and let it cool down a little bit.
- Place a piece of baking papper on top the cake, and flip it over.
- Apply some Mayo and sprinkle some meat floss, then roll it. Cut and savor.
Happy Bakig!
Comments
Post a Comment