A salad roll

By VicentaLakin

A salad roll

Recipe Recommendations

  • eggs of 5
  • milk 50 ml
  • flour 80 grams
  • kiwifruit appropriate amount
  • oranges appropriate amount
  • corn oil 50 ml
  • white sugar 75 grams
  • lemon juice few drops of
  • Chewpie Sweet Salad Dress appropriate amount

Steps for A salad roll

  • Make A salad roll step 0
    1
    Material maps。
  • Make A salad roll step 1
    2
    Eggs and yolk are separated, 25 grams of white sugar are added to the yolk, milk and corn oil are poured and fully mixed。
  • Make A salad roll step 2
    3
    Sift the flour into the yolk and mix it evenly。
  • Make A salad roll step 3
    4
    A few drops of lemonade in the protein。
  • Make A salad roll step 4
    5
    Add a third of the remaining white sugar and start to stir it with an electric omelet。
  • Make A salad roll step 5
    6
    The proteins were concussed with thick bubbles and added a third of the sugar。
  • Make A salad roll step 6
    7
    The protein is finely bubbled and the remaining sugar is added。
  • Make A salad roll step 7
    8
    The bubbles of the protein are getting thinner and slowly appear to be visible。
  • Make A salad roll step 8
    9
    By the time you lift the egg-beater, you can pull out a non-modified little triangle, the protein will be ready。
  • Make A salad roll step 9
    10
    Preheat oven, take a third of the protein, put it in the yolk paste
  • Make A salad roll step 10
    11
    It's evenly mixed。
  • Make A salad roll step 11
    12
    Pour this into the remaining protein. Medium
  • Make A salad roll step 12
    13
    It's evenly mixed。
  • Make A salad roll step 13
    14
    Toaster oil sheeting, with mixed paste poured into the oven, mid-level oven, 180 degrees 25 to 30 minutes。
  • Make A salad roll step 14
    15
    Take the fruit to Pichettin。
  • Make A salad roll step 15
    16
    The cake goes through a long, back-to-back process in the oven
  • Make A salad roll step 16
    17
    Put the cake out of the oven and put it on another oil sheet. Rip out the oilpaper while it's hot。
  • Make A salad roll step 17
    18
    Fix the sides of the cake and draw parallel, undefeated blades with a knife, so that they can roll back。
  • Make A salad roll step 18
    19
    Put on the cut fruit, squeeze on the salad sauce, wipe the salad sauce where there is no fruit。
  • Make A salad roll step 19
    20
    Put on the cut fruit, squeeze on the salad sauce, wipe the salad sauce where there is no fruit。

    • A salad roll Make Tips

    Tips: 1. Compared to chiffon cake, the batter for a cake roll requires relatively more liquid. 2. Adding lemon juice to the egg whites helps with beating and removes the raw egg smell. If you don't have any, you can add white vinegar instead. 3. Whether you habitually mix the egg yolk batter first or beat the egg whites first doesn't really matter. As long as the two batters are kept separate, there will be no change. Once mixed, put it in the oven to start baking as soon as possible to avoid deflation. 4. When mixing the two batters, be sure to use a folding motion (cut and fold); do not stir in circles, or it will cause deflation. 5. Trimming the edges is very necessary to make rolling the cake easier. As for which side faces out and which faces in, that is up to your personal preference; unless you are making a specific pattern, it doesn't matter. 6. Salad dressing itself acts as an adhesive, but it should be used in moderation. Do not add too much, or it will affect the taste. 7. A special note: my oven is 52 liters and the baking sheet is large. If you have a smaller oven, you will naturally need to adjust the ingredients. Also, get to know the "temperament" of your own oven; the temperature is for reference only. While chiffon cake requires low heat for a long baking time, this type of cake roll requires relatively high heat for a shorter time.

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