Xiangfei Cake Roll
Today's bake: Xiangfei Cake Roll — soft, fluffy, and crack-free, topped with aromatic toasted coconut and filled with savory pork floss. Richly filled and never greasy — homemade with generous portions!
Ingredients
eggs
4
low-gluten flour
40g
milk
40g
corn oil
40g
sugar
40g
desiccated coconut
some
salad sauce
some
pork floss
some
Instructions
1
Step 1
Prepare 4 eggs.
2
Step 2
Separate the egg whites and yolks.
3
Step 3
40g milk + 40g corn oil.
4
Step 4
Stir until emulsified.
5
Step 5
Sift in 40g low-gluten flour.
6
Step 6
Add the 4 egg yolks.
7
Step 7
Stir in a Z-shape until smooth. Lift the whisk; the batter should drip down smoothly. The yolk batter is ready.
8
Step 8
Add 40g sugar to the 4 egg whites.
9
Step 9
Whip to stiff peaks.
10
Step 10
Lift the whisk; it should form a stiff beak. The meringue is ready.
11
Step 11
Add 1/3 of the meringue to the yolk batter and fold until combined.
12
Step 12
Pour the mixture back into the remaining meringue.
13
Step 13
Fold until combined.
14
Step 14
The cake batter is ready.
15
Step 15
Pour into a 28x28 cm square pan and pipe diamond patterns with the salad sauce.
16
Step 16
Done.
17
Step 17
Sprinkle desiccated coconut on the surface.
18
Step 18
Place in a preheated conventional oven, top heat 150°C, bottom heat 140°C, and bake for 30 minutes.
19
Step 19
Out of the oven.
20
Step 20
Flip over, peel off the parchment paper, pipe on the salad sauce, and spread it out.
21
Step 21
Sprinkle with pork floss.
22
Step 22
Roll up and refrigerate for 30 minutes to set.
23
Step 23
Done.
24
Step 24
Cut into pieces and serve.
25
Step 25
Savory and fragrant without being greasy, with a rich texture.
26
Step 26
Here's a photo of the finished product.
