Cheese Salad Meat Floss Cake Roll (The Encounter of Cheese and Cake)
Several chefs have mentioned that the cheese slides off the cake roll after baking. I baked it several times and never encountered this problem. Upon analysis, it might be because the salad dressing on the cake roll surface wasn't properly spread, or it could be related to the brand of salad dressing. Another possible reason is that the cheese was sprinkled too sparsely or it was too finely shredded, causing it not to form a solid layer after melting, and therefore sliding off. I hope everyone can try out the recipe and provide feedback. It will help me improve the recipe further, and you can also help analyze the cause of the cheese slipping.
Ingredients
Steps
Separate egg whites and yolks. Make sure there is no water or yolk mixed in the egg whites, otherwise they won't whip. Add sugar into the egg whites in three stages, beat until soft peaks form, and refrigerate.
Add sugar into the egg yolks and whisk until pale.
Add oil and mix well, then add water and mix well. Finally, add low-gluten flour and whisk for a few seconds.
Take the refrigerated egg whites and whisk until smooth using a manual whisk.
Mix one-third of the egg whites with the yolk mixture using a cutting and folding technique (similar to stir-frying, avoiding circular stirring). Then pour the folded batter into the remaining egg whites and mix using the same technique. Pour it into a baking pan lined with parchment paper, and tap the pan on the counter a few times to release bubbles.
Bake at a preheated oven at 150°C for 25 minutes. (My oven is Changdi brand; adjust the temperature according to your own oven).
Turn the cake over with the bottom side facing up, spread a layer of salad dressing, then sprinkle with meat floss, and roll it.
After rolling, spread another layer of salad dressing on the surface, and then sprinkle with cheese.
Finally, add more salad dressing.
Bake in an oven preheated to 180°C for the upper heat and 150°C for the lower heat for about 15 minutes. Bake until the surface is golden and the cheese has melted.