Qi Feng egg roll
Qi Feng's egg roll has always been my favorite, because Qi Feng's cake has not been very successful for several times. Today, I decided to make an egg roll. I didn't expect it to be successful. It may be average for experts, but it's already very good for novices like me. I encourage myself to make it better next time and eat it well.The basin containing egg white and yolk must be clean, without water or oilDuring mixing, do not mix in circles to avoid defoamingAfter the cake is baked, tear off the tin foil while it is hot. It will be easier to tear.
Step 1 . Prepare the required materials, add 20g of fine granulated sugar to the egg yolk, then add corn oil, milk, low flour and baking powder in turn, sift them into the egg yolk liquid, turn them up and down with a rubber spatula, and make the egg yolk batter.
Step 2 . Beat the egg white until there are coarse blisters, add the first fine granulated sugar, continue to beat until there are fine blisters, add the second fine granulated sugar, and beat until the surface is slightly textured, add the remaining fine granulated sugar (start to preheat the oven for 180 degrees).
Step 3 . Continue to beat until the egg whites are dry and foamy. After lifting the egg beater, the egg whites will be pulled out of the round sharp corner.
Step 4 . Mix 1/3 of the egg white with the egg yolk paste, and turn it up and down evenly.
Step 5 . Pour the mixed egg yolk paste into the remaining protein, and turn it up and down evenly.
Step 6 . Pour the batter into the baking tray covered with paper, smooth it, and shake it hard to let the big bubbles in the batter escape.
Step 7 . Place the baking tray in the preheated 180 degree oven and bake for 20 minutes until the surface is golden. Take out and invert it on the baking net, and tear off the paper while it is hot.
Step 8 . After the cake cools slightly, turn the cake over, make the surface face up again, and put it on a clean oil paper. First use a knife to cut at the starting position of the roll, but do not cut it. Take a rolling pin and wrap it around the oil paper. Roll the rolling pin back and push the cake roll forward at the same time. At the end of the roll, the cake roll is also formed into oil paper, and the rolled cake roll is wrapped up, and both ends are tightened.
Step 9 . Refrigerate for half an hour before cutting.
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