Qifeng original flavor egg roll
This Qifeng egg roll tastes very soft and has a strong aroma of eggs. Very suitable for breakfast staple food.Although I didn't even make the cream inside, I rolled it up and made the original egg roll.But it does not affect its popularity at all.Another reason to recommend to you is that the method is simple and suitable for novices learning baking.The same formula can be poured into a 6-inch mold to bake Qifeng cake. The baking time can be extended to 50-55 minutes.
Step 1 . Raw materials for standby.
Step 2 . Drop a few drops of white vinegar into the protein, and beat it slowly until it is thick bubble.
Step 3 . Then add 30 grams of sugar three times, quickly beat until there is a grain, and finally show a small straight state.
Step 4 . Add 20g sugar to the egg yolk.
Step 5 . Stir well with a manual egg beater.
Step 6 . Add 40g milk and 40g edible oil respectively, and stir well.
Step 7 . Sift 60g of low flour into the egg yolk paste.
Step 8 . Stir into egg yolk paste without particles.
Step 9 . Add one third of the protein to the egg yolk paste
Step 10 . Stir well with a scraper, then add the remaining protein, gently scrape it from the bottom of the container and mix well.
Step 11 . Pour the batter into the mold covered with oil paper.
Step 12 . Smooth the egg paste thoroughly.
Step 13 . Preheat the oven, 150 degrees, heat up and down, bake for 20 minutes. Just color it.
Step 14 . After baking, take the broken cake out of the mold immediately, tear the oil paper at the four corners and put it on the drying rack to cool. After it cools thoroughly, tear off the oil paper.
Step 15 . The cake slices are rolled up from one end.
Step 16 . Cut into small pieces and serve.
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