Red bean omelet with jam and honey
By ArdenHaley
Ingredients: low-gluten flour,eggs,salad oil,fine sugar,fresh milk
Recipe Recommendations
- eggs of 5
- low-gluten flour 85 grams
- salad oil 40 grams
- fresh milk 40 grams
- fine sugar 90 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Red bean omelet with jam and honey
1
Prepare the required materials.
2
Sift the flour, use an egg beater to beat the egg white until it forms a fish-eye bubble, add 1/3 of the fine sugar, and continue to beat until the egg white begins to thicken and form a coarse foam, then add 1/3 of the sugar. Continue beating until the egg white is thicker and the surface has lines, add the remaining 1/3 of the sugar. When the whisk is lifted, the egg white can pull out a short upright corner, indicating that it has reached a dry foaming state and can stop beating.
3
Separate the egg yolks and gently beat them with an egg beater. Don't beat the egg yolks.
4
Add salad oil and milk in turn and stir well. Add the sifted flour and gently stir well with a rubber spatula.
5
Add egg white to the egg yolk paste. Gently stir evenly with a rubber spatula. After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, and stir evenly using the same technique until the egg white and egg yolk paste are fully mixed.
6
Pour the cake paste into an 8-inch baking sheet lined with oil paper. Place the baking sheet in the preheated oven, heat to 175 degrees, and bake for about 15 minutes. Bake until the surface is golden brown. Remove the mold after baking, and tear open the cake paper around it while hot.
7
Wait until the cake cools and coat the cooled cake with a layer of jam (my strawberry jam).
8
With the help of a rolling pin, the cake can be easily rolled up. Place the rolled cake roll in the refrigerator and chill for more than 15 minutes to shape the cake roll. Then you can tear open the oil paper and slice it into slices.