The poor bread is still fermenting, so I made this meat and onion cake roll, I've never made a cake roll, mainly because the roll is not good, the cake is easy to crack, I learned a good method earlier, this solved the problem, I can easily roll out the cake roll.The sweetness of the cake is so comfortable, less than the general sweetness of the cake.Corn starch is added to the recipe, so it tastes more delicate and softer.

WHAT YOU NEED

Ingredients

Low powder 85 grams
7 grams of cornstarch
Four eggs.
50 grams of white sugar (protein)
15 g of white sugar (egg yolk)
50 grams of water
Onions in moderation
Meat loose in moderation
45 grams of corn oil

How TO MADE Meat and onion cake rolls

Steps 1 to 4

1. The protein is divided into three parts and added to white sugar to create a moist foam.

2. The so-called moist foam is the state of the protein on the egg-breaker as shown in the figure.

3. This cake does not need to hit the dry foam, the dry foam will crack easily when rolled, but if the cake is not sent enough, it will shrink back.

4. The egg yolk is mixed with white sugar, water, and corn oil, and mixed by hand in an egg beater.

Steps 5 to 8

5. Add low flour and cornstarch, mix evenly, do not make the dough stronger.

6. Preheat the oven to 180 degrees.

7. The protein is mixed three times with the egg yolk evenly, cross-mixed evenly, not over-mixed so that the protein evaporates.

8. In the oven, put the baking paper, pour the paste, shake the air bubbles, put it in the middle layer of the oven, bake it at 180 degrees for 2 minutes, take it out, sprinkle the meat pine and onion powder, and continue baking for 15 to 18 minutes

9. After cutting the edges, the key is to cut a few slices gently every two or three centimeters, not too deep, to prevent the cake from breaking.

10. A thin layer of salad dressing is applied to the cake, and the meat is sprinkled.

11. Gently roll the cake together with the baking paper, because it's cut in half, so it's easy to roll.

12. You can cut it into slices.

13.

Handy cooking tips

　　I used an eight-inch deep-fried pan.