肉松蛋糕卷
by 毛毛妈
这个葱香芝麻肉松蛋糕卷大家要试试，根据戚风蛋糕改进而来，非常好吃，热量也比较低。
用料:
1：低筋面粉(Cake flour)75克（1/2杯，直接从面袋里舀的），泡打粉（Baking Powder）1/2茶匙，盐1/2茶匙，用叉子拌匀备用；
2：蛋白4个，白醋1/2茶匙或塔塔粉1/3茶匙，糖3大匙（42克）；
3：蛋黄4个，糖（28克）2大匙，玉米油（36克）3大匙，水2.5大匙；
4：葱花2大匙，芝麻2茶匙。肉松5-6大匙，我用自己做的肉松，做法见福建肉松。只要做到炒松那一步，最后不要放油至酥；
5：蛋黄酱（Mayonnaise）2大匙，可省。
注：1大匙=15毫升=1 Tablespoon，1茶匙=5毫升=1 Teaspoon，1杯=240毫升。
做法：
1、23×32厘米的烤盘底部铺上烤盘纸，均匀撒上4料里的葱花和芝麻（图1）待用。用两个干净无水的盆分别盛蛋白和蛋黄（图2）。蛋白加白醋用搅拌器高速打几分钟到发，接着加入糖3大匙再打2分钟（图3）。
2、接着用搅拌器高速打蛋黄1分钟，加3料里的糖打到糖溶解。加入所有剩下的3料打匀，然后加入1料（图4），中速打1-2分钟到均匀即可。
3、将先前打发的蛋白1/3放入蛋黄糊里（图5），用橡皮刀拌匀。然后将蛋黄糊到入打发的蛋白里（图6），用橡皮刀从上往下轻轻翻拌均匀（图7）。
4、然后将面糊倒入事先准备好的烤盘里，抹平上面（图8）。将烤盘放入预热至340F/170oC的烤箱内，烤 20分钟拿出（图9）。
5、用小刀将四周剥离烤盘，蛋糕倒扣到干净的烤盘纸上，撕掉底部烤盘纸（图10），少少切掉四边，盖上一张干净的烤盘纸，蛋糕翻转过来，没有葱花芝麻的一面朝上，然后图上蛋黄酱（不喜欢可以不放），再均匀撒上4料里的肉松（图11），将蛋糕卷沿短边卷起，后面用擀面杖帮忙，用烤盘纸包好，两头捏紧（图12），放冰箱约1-2小时定型，打开烤盘纸，切片食用。
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