Onion pine roll
By VicentaLakin
Recipe Recommendations
- eggs of 4
- milk 50g
- corn oil 50g
- white granulated sugar 50g
- lemon juice 2g
- low-gluten flour 60g
- salt 1g
- chive leaf 5g
- meat floss 10g
- Casta sauce appropriate amount
Steps for Onion pine roll
1
prepare the material for the cake: the eggs are frozen and weigh 63g。
2
The proteins were added to lemonade, the fish eyebrushed, and the first white sugar. White sugar is divided into three。
3
The protein is in fine cotton form and added a second sugar. A third sugar with a tattoo。
4
The protein hit the egg with a little hook at the front end and put it in the freezer。
5
Roast corn milk to milk。
6
Join the yolk and continue to stir evenly。
7
Sift low-banded flour, evenly mixed。
8
The pursuit of delicate tastes can be sifted。
9
Take a third of the protein and mix it into the yolk. The method continues to use up and down, not in circles。
10
Add protein for the second time。
11
The third time you add protein, the good ones are fine。
12
Down into a 28x28 disc from high. Blow out the bubbles, scrape the surface. Spill pine and onions。
13
if you don't leave, you should put it in the middle and down, up and down, 170 g, and bake for 22 minutes。
14
Rip the oilpaper, hang it to the temperature of the hand, and cut it in two at 45 degrees。
15
Put on the casta sauce, put on the pine。
16
The paper rolls backwards with a cane and lifts the cake slices forward。
17
The interface is down, static for half an hour and placed in the freezer。
18
Cut and eat。