Yihao Classroom
Recipe:
Egg whites: 1000g Sugar: 500g
Cream of tartar: 12g Salt: 6g
Egg yolks: 460g Sugar: 110g
Water: 270g Yihao liquid shortening: 280g
Cake flour: 360g Starch: 180g
Production process:
1. Separate the whole eggs.
2. Beat egg whites, sugar, salt, and cream of tartar until stiff peaks form.
3. Mix Yihao liquid shortening and milk until smooth. Then mix the sifted low-gluten flour and baking powder, and then add the egg yolks and mix well.
4. Take 1/3 of the egg whites and mix into part 3, then mix all the batter into part 2.
5. Divide the batter into two baking pans and bake at 180°C (top) and 150°C (bottom) for about 20 minutes.
6. Divide the baked cake base into four pieces, spread with salad dressing, add shredded pork and ham, roll up, spread with salad dressing, roll up with seaweed, and cut into pieces.
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Shandong Yihao Food Co., Ltd
Telephone:86-531-86933666
Fax:86-531-86937666
Mailbox:yihaoyouzhi@163.com
Website:www.yihaoyouzhi.com
Address: Daqiao Economic Development Zone, Tianqiao District, Jinan City (Yihao Food Industrial Park)