Tiger skin pineapple egg roll
By AdeliaKunde
Ingredients: egg white,egg yolk,white sugar,salad oil,water,baking powder,low powder,salt,chocolate sauce
Recipe Recommendations
Steps for Tiger skin pineapple egg roll
1
4 egg yolks to spare.
2
Add appropriate amount of salad oil or olive oil.
3
Add the right amount of milk.
4
Mix briefly first.
5
Weigh the low flour and baking powder for later use.
6
Sift the low flour and baking powder together to set aside.
7
Pour the sifted flour into the egg yolks.
8
Simply mix it and leave no grains.
9
Cover with plastic wrap and set aside and let sit for a while (to fully blend the unmixed flour into a paste)
10
Add white sugar and salt to the egg whites (add them when you start beating the egg whites, don't add them too early)
11
Beat at low speed for 2 seconds first, and the egg white will appear like fish-eye bubbles.
12
Play at high speed for another 20 seconds to present delicate bubbles.
13
Continue driving on high speed for 1 to 2 minutes.
14
The egg white was scraped and hung on the warhead.
15
Continue to beat the egg whites on medium speed. After scraping, the egg liquid will form a cocktail shape and will not flow anymore.
16
Take 1/3 of the egg white paste and put it into the egg yolk paste.
17
Mix the egg white paste and egg yolk paste well, don't draw a circle to mix, turn it up and down and mix well to avoid defoaming.
18
Pour the mixed lake from step 17 back into the egg white paste and mix well.
19
Lay oil-absorbing paper on the baking sheet, then pour the egg batter into the baking sheet, pick up the baking sheet and gently shake it several times to remove the air so that the baked cake will not have air holes.
20
Put the right amount of chocolate sauce in the decoration bag, and then draw a line obliquely on the egg yolk paste.
21
Then use a toothpick to draw a line from top to bottom, and then draw a line in the opposite direction until you reach the end.
22
Oven: Baking gear: Preheat at 160℃ for 5 minutes.
23
Bake at 160℃ for 15 minutes and at 150℃ for 10 minutes. (Determine the temperature based on the actual situation of your oven.)
24
Place the baking net on the baking sheet.
25
Then turn the baking sheet upside down and let it dry for a while.
26
Remove the oil-absorbing paper while it is hot.
27
Gently make a few cuts on the cake blank to make it easier to roll.
28
Spread with homemade pineapple sauce.
29
Then roll the cake blank (the same way as rolling sushi)
30
Place the rolled cake blank in the refrigerator and refrigerate for 4 hours, take it out and cut it into sections.