Seaweed Swiss Roll

70 ml Water 80 g Corn oil 100 g Sugar 80 g Cake flour 25 g Cornstarch 2 g Baking powder 2-3 g Chicken or vegetable bouillon

1 g White pepper powder 125 g Egg yolks 200 g Egg whites A few drops of white vinegar 2 g Salt 8 g Seaweed crumbs

1. Mix water, 20 grams of sugar and corn oil in a bowl. Whisk until the mixture is emulsified. Sift cake flour, corn flour, baking powder, chicken powder, and white pepper powder into the liquid mixture. Add in egg yolks and mix until well-combined.
   
2. Whip the egg whites with a few drops of vinegar and salt until foamy, add 1/3 of 80 grams of sugar and beat until soft peaks form when the beater is raised. Beat in another 1/3 of sugar and continue beating vigorously for another 1 minute. Beat in the remaining sugar and beat until they hold firm peaks.
   
   
3. Add about 1/3 of the whites to the egg yolk mixture and mix. Add in seaweed crumbs and combine. Fold the remaining whites and fold in with a spatula until combined.
   
4. Spread the mixture into one 30x40 cm or two 25x20 cm cake roll pans lined with baking paper. Bake in a preheated 190C/375F oven for about 15-18 minutes.
   
5. Remove, cool briefly, and invert the cake onto a new parchment paper. Carefully peel off the the paper liner and then invert again the baked side-up to cool on a wire rack. Trim the edges of cake. Spread the surface with whipped butter or mayonnaise and roll it up. Chill for about 1 hour and slice.

Seaweed Swiss Roll

Nori Seaweed Muffins

Nori, the Japanese name for various edible seaweed species, is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein fiber, and carotene.

10 g Seaweed 4 Eggs 200 g Cake flour 150 g Sugar 35 g Honey

150 g-180 g Shortening, melted 3 g Baking powder 1 g Baking soda 5 g Salt

1. Soak the seaweed, drain and set aside. Sift together the cake flour, baking powder and baking soda.
   
   
2. Blend the eggs, sugar, salt, and honey together. Add the flour mixture to the egg mixture. Mix till all combined.
   
   
3. Add in melted shortening and seaweed to become the cake batter.
   
   
4. Spoon the batter to the greased muffin cups, 80% full and bake at 175C/350F for 20-25 minutes.

Nori Beef Rolls

Nori, the Japanese name for various edible seaweed species, is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein fiber, and carotene.
I want to thank Aloyallyanders@Passionbaker for sharing the Kreativ Blogger Award and Elin@Elinluv's Corner, passing her Best Blog Award to me. As I said before, a blog without friends, like a soup without salt, would be dull and blank. Thank you once again my dear friends.

150 g Ground beef 25 g Frozen peas, thawed 2 Nori sheetsangiesrecipes

3 g Salt 1 g Baking sodaangiesrecipes 3 g Chicken bouillon 8 g Sugar 25 g Cornstarch 70 ml Water A few drops of Sesame oil 8 g Vegetable oil

1. Marinade the ground beef with salt and baking soda for 30 minutes. Stir until the ground meat has become elastic. Add in the water in 3 portions. While adding water, keep stirring until the beef has completely absorbed the water.
   
   
2. Add in the chicken bouillon, cornstarch and mix well, then stir in the oils. At last you add the peas and mix all the ingredients until the mixture is well-combined.
   
   
3. Divide the beef mixture onto two seaweed sheets, leaving an inch uncovered at border, and roll each up. Steam the rolls over the high heat for about 8 minutes. Slice and pan-fry until lightly brown.