How to make meat floss chiffon cake rolls without cracking. Steps to make meat floss cake rolls.

Chiffon cake is one of the fluffiest cakes. Coupled with the fluffy and meaty meat floss, it can be called the king of soft cakes. Next, I will teach you how to make non-cracking meat floss cake rolls. The original ratio I used is the amount for an 11-inch baking pan.

Materials:

4 eggs, 55g fine sugar (add egg whites), 20g fine sugar (add egg yolks), sunflower oil (or corn oil ) 50g, 80g low-gluten flour, 50ml water, half a teaspoon of baking powder, 80g meat floss, 80g salad dressing

How to make non-cracking meat floss chiffon cake rolls:

Prepare all the ingredients, separate the egg yolks and egg whites, and use a large bowl or basin that is water-free and oil-free.
Put 55g of fine sugar into the egg yolks, beat manually with a whisk, and stir gently clockwise until evenly distributed.
Add the sunflower oil to the egg yolks in 3 batches, stirring clockwise each time.
The egg yolk paste is a thick and silky mixture.
Add water and mix gently clockwise.
Mix low-gluten flour and baking powder, sift into the egg yolk batter.
Just stir gently clockwise and evenly. Do not stir for too long as it may cause gluten to form. Set aside.
Next, beat the egg whites, making sure that the egg beater is free of water and oil, and is clean and dry.
When the egg whites are whipped to a fish-eye foam state, add 1/3 of the sugar. When there is obvious resistance, add 1/3 of the sugar. When the whipping can hold up to a small hook, add the last 1/3 of the sugar.
It is ready when the egg whites are in a wet foaming state (lift the egg beater, the egg whites can pull out curved sharp corners, and the sharp corners can hang vertically).
Next, mix in the egg yolks and whites. First put 1/3 of the egg whites into the egg yolk batter bowl, and mix evenly by turning from bottom to top. Toss: Stir from the bottom up like a stir-fry.
Pour the evenly mixed batter into the remaining egg whites, and mix from bottom to top to form a chiffon cake batter. Preheat the oven to 175 degrees.
Put a tin into the baking pan and pour the cake batter into it. Smooth the surface and shake it hard to release big bubbles. Place in the middle shelf of a preheated oven at 175 degrees and bake for about 18 minutes (the temperature and time are adjusted according to your own oven conditions) to make the cake golden brown.
Put a new piece of tin foil, turn the baked cake upside down on it, and remove the tin foil while its hot.
Wait until the chiffon cake is completely cooled, then turn the cake over, right side up. First spread a layer of salad dressing on the chiffon cake roll, then sprinkle with a layer of meat floss (I like thick meat floss).
Make a slit about one centimeter from the edge of the chiffon cake roll. Do not cut through.
Use tin foil to roll up the chiffon cake roll, put it in the refrigerator for half an hour, take it out and cut it to make a chiffon cake roll.