Scallion and pork floss cake roll

The scallion and pork floss cake roll is a mixture of salty and sweet. The fluffy cake is wrapped with fresh pork floss and paired with fresh scallions. The taste is rich and layered, and it is soft and satisfying when you bite it. It can be used as breakfast to quickly replenish energy and start a vibrant day; it is also a great choice for afternoon tea, which is comfortable and refreshing when paired with tea; it can also be used as a picnic delicacy to add deliciousness to leisure time. The taste of this cake roll is so unforgettable that I couldn't help but repeat it twice for two consecutive days! Just for this delicious taste~

Ingredients

Steps

The ingredients are ready. Remember to prepare two clean bowls, one for beating the egg whites (must be oil-free and water-free!!!), and the other for stirring the egg mixture. Everything is ready, let's officially start the delicious journey!
weigh 65g of low-gluten flour
weigh 10g corn starch
weigh 40g of white sugar
Weigh 70g of pork floss
20g chopped green onion
prepare 5 eggs
Line the baking tray with hot oil cloth or wax paper
Weigh 50g corn oil, 50g water, 20g white sugar and 5g salt, add them into a bowl and mix well.
After mixing evenly, sift in the flour and stir in an N-shape until there is no dry powder. Then add the separated egg yolks and continue to stir evenly (see the video demonstration for specific stirring techniques). After the batter is mixed, preheat the oven in time and set the upper and lower heat to 150 degrees to prepare for baking.
Then add lemon juice and corn starch to the egg white bowl, stir manually until there is no dry powder, and then beat the egg white with an electric mixer. Please watch the video for the state of beating egg whites and the state of adding sugar three times (turn down the setting to beat the egg whites when adding sugar for the third time).
The beaten egg whites will not fall over when you insert chopsticks into them.
First, mix 1/3 of the beaten egg whites with the egg yolk paste. Then pour in the remaining egg whites and mix well.
After the egg yolk paste and the beaten egg white are mixed evenly, it will be in a very fine and fluid state.
Shake it to make it flat, add appropriate amount of chives and pork floss, not too much, or it will dry out and crack easily!
Bake at 150 degrees on the middle layer for 20 minutes. Observe the color after about 12 minutes and then decide to add tin foil.
After baking, take it out of the oven, drop the baking tray from 20cm to shake the tray to shake out the heat, drag the cake out and put it on the baking net to cool. Be careful not to tear the edge of the oilcloth, don't tear it, don't tear it! Otherwise, the edge will be very dry after cooling and it will easily curl and crack!
Use a knife to cut thin slices diagonally from both sides of the cake, see picture.
Add to salad dressing or mayonnaise.
Add pork floss! Add as much as you like!
Make a 45-degree bevel cut on each side of the cake base, making it thinner for better adhesion. Make a few small cuts in the middle for easier rolling. The speed of rolling must be fast. See the video for specific methods. If you don't know how to roll, cut it into pieces and eat it directly.
This state is fixed for 2 hours.
I put it into a shaping mold to shape it. If you don't have a shaping mold, you can use a rubber band or a clip to hold it, just like the White Rabbit Toffees.
cutting and eating