Onion cheesecake roll

All ingredients.

Heat a frying spoon over heat, add cooking oil, add chopped onions, and fry slowly until 70% of the water in the onions has been consumed. Don't everyone else will fry them.

Take the chopped onions out of the pan and let them cool, and they will have a crisp and fragrant taste. Then, use a kitchen paper towel to dry up the oil as much as possible for later use.

Mix flour, starch, salt, and baking powder well and sieve for use.

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Fry onions and cool oil, fresh milk and sugar, and stir well with a blender.

Add the various powders that have been sifted beforehand.

Cut and mix evenly with a rubber spatula until soft.

Beat the egg white with a blender at high speed until it becomes dry and foam. The standard is that the egg white is pulled up into a sharp corner and does not fall down after lifting the blender.

Use a rubber spatula to scoop out one-third of the egg white paste, put it into the flour paste, cut and mix well.

Use a rubber spatula to scoop out one-third of the egg white paste, put it into the flour paste, cut and mix well.

Then pour all the chopped batter into the egg white paste basin and continue to cut and mix.

Feel even and particle-free. In principle, it is not allowed to stir, otherwise the flour will show muscles and affect the taste of the finished product, which is an operation failure.

Pour the dough into the baking sheet lined with baking paper in advance, lift the baking sheet about 15 centimeters from the table, and let go, and shake it on the chopping board two to three times to expel large bubbles in the batter.

Then evenly sprinkle the fried onion crisp on the batter, and finally sprinkle with the ground cheese chips to finish.

Preheat the oven at 200 degrees for 5 minutes, then adjust the heat to 170 degrees, place the baking sheet in the middle rack of the oven, and bake for about 20 minutes. Note: This depends on the actual situation of various brands of ovens to control the temperature. If you find that the cake has been evenly colored, you can tie it with a toothpick. After pulling it out, there is no wet surface on the toothpick, and the toothpick is still dry, and the cake is already cooked. Remember this time so that you can better control the heat next time.

Remove the baked cake blank from the stove, buckle it and place it on the baking paper laid on the chopping board in advance, gently tear off the used baking paper, and also remove the layer of baking skin at the bottom of the original cake blank to expose the fresh cake surface, then turn it over and roll up the cake blank while it is hot, move forward with your hand across the paper, and push it while brushing it. After rolling, wrap it with paper temporarily to cool, open it, trim the edges and change the knife and place it on a plate. Eat. You can also use a rolling pin to roll the paper when rolling the cake, and move the paper backward and the cake roll forward. This is normal practice. Usually I use my hands, haha! But I always operate through paper. I must not touch the cake rolls directly with my hands. On the one hand, it is unsanitary, and on the other hand, the egg rolls are easy to break.