Sesame pine roll

1

All the materials are ready, the eggs are divided, the protein is placed in an oil-free basin and the yolk is loaded into another clean bowl。

2

I'll pour corn oil into the eggpot and then add milk。

3

A manual egg-cutting instrument is used to cause emulsion so that the oils are not visible and the milk is white。

4

We're gonna sift down flour and sift it into the mixed milk oil。

5

A MANUAL OMELET CAN BE MIXED IN Z FONT TO DRY POWDER。

6

Put the yolk in the mixed paste。

7

Manually, the egg is evenly mixed, and the final state is a moist paste, which is left aside。

8

It was followed by an E.L.F., which was applied with an electric pedestal, which was applied at medium speed, first to the fish eye, and then one third to the fine sugar。

9

Continue medium-speed proteomics until a little nuanced before adding one half of the remaining fine sugar。

10

At the same time, medium-speed protein cream is used to add the last fine sugar to the fine。

11

It'll just take a second to get to the point where the egg is wet。

12

One third of the protein is placed in a yolk paste, then evenly mixed with a razor。

13

And pour the mixed paste into the remaining two thirds of the protein。

14

Slicing and mixing in the same manner is sufficient。

15

Prepare a gold plate with a tarpaulin on it, pour the face slowly into the gold plate 20 cm above the table, flatten the average beach with a razor, and then spread meat and sesame on the surface。

16

The long air oven is pre-heated, the actual temperature in the oven is 160 degrees, the fire is 150 degrees and 10 minutes, and the cake is pasted into the oven, the fire is 160 degrees and the fire is 150 degrees and 28 minutes。

17

When the time has come, take it out, shake it down two times from a 20-centimeter height, shake the hot air out of it, then immediately remove the piece of cake from the gold plate, put it on the net, put a sheet of oil on the surface, turn it on the back, tear down the oil sheet under the surface, and turn the face until the cake is dryed to the temperature of the hand, then roll it up, cover the surface with a warm paper, use the scepter to help roll it up, and then put it on the side for 30 minutes。

1 The oil is to be evenly milked, otherwise the cakes are to be deformed during the baking process. 2. Inadequate proteomies cause parts of the protein to melt and the paste to not be evenly mixed with the protein, and the baked cake to contain atmospheric holes and drum bags. 3. The mixed pasta must be placed in the oven in time; otherwise, the cake will melt and the cake surface will be dented. 4 When the oven door is not opened during the bakery, the cake's beehive is filled with air, and when it's baked in the oven, because it's hot and the air is swelling, the top of the cake is lifted, and when the oven door is opened, the temperature drops, the temperature falls, the air in the cake shrinks, and the cake shrinks. 5. It is also important to do it in the face of the twitch, in the same way as cooking, to flip from the bottom up and remember not to mix, which can cause protein to melt. Toaster: Air oven model: Cook 28*28 gold plate