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Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷


This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

  1. Line a 10 x 10 inch square pan with parchment paper.
  2. Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.
  3. In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.
  4. Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as the egg whites may deflate.
  5. Slowly pour the mixture into the centre of the prepared pan and using a spatula spread the mixture evenly onto the sides of the pan.
  6. Shake and tap the pan to remove any air bubbles.
  7. Bake in a preheated oven @ 170 deg.C for about 25 mins. till golden  brown.  Touch the centre of the cake and if it's firm and springs back, then it's done.
  8. Remove the cake and give it a few taps on the worktop.
  9. Place the cake on a wire rack.  Place a fresh sheet of parchment paper over the cake and backed with a hard surface, invert it.  Remove the parchment paper from the base of the cake.  Let it cool.
  10. Spread softened peanut butter on the cake, leaving 1 inch from the top and 1/2 inch from the sides.
  11. Sprinkle on some chicken floss.  
  12. Gently roll up the cake guided by the parchment paper, place the cake in a plastic bag and keep refrigerated for a few hours or overnight.
  13. Slice with a serrated knife, serve.

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