Qi Feng egg roll
Ingredients: milk,eggs,egg white,egg yolk,white sugar,baking powder,low powder,corn oil
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Qi Feng egg roll
1
Prepare the required ingredients, add 20g of fine sugar to beat the egg yolks, add corn oil, milk, low flour and baking powder in turn, mix, sieve into the egg yolks liquid, turn up and down with a rubber spatula, and mix evenly to form egg yolks batter.
2
Beat the egg white until there are thick eye blisters and add the first fine sugar. Continue to beat until the eyes are thin, add the second fine sugar. Beat until the surface has a slight texture, add the remaining fine sugar (start preheating the oven to 180 degrees).
3
Continue beating until the egg whites are dry and foamed. After lifting the egg beater, pull out the round sharp corners of the egg whites.
4
Mix one-third of the egg white with the egg yolk paste, turn up and down and mix well.
5
Pour the mixed egg yolk paste into the remaining egg white, turn up and down and mix well.
6
Pour the batter into a paper-covered baking sheet, smooth it out, and shake it hard a few times to let the large bubbles inside the batter escape.
7
Place the baking sheet in a preheated 180-degree oven and bake for 20 minutes until the surface is golden brown. Remove and place it upside down on a baking wire, tear off the paper while it is hot.
8
After the cake cools a little, turn the cake over so that the surface is facing up again. Place it on a clean oiled paper and cut it with a knife at the beginning of the roll, but do not cut it. Take a rolling pin and wrap it around the oil paper. Roll the rolling pin back while pushing the cake roll forward. Up to the end, the cake roll is also formed with oil paper to wrap the rolled cake roll and tighten both ends.
9
Put it in the refrigerator and refrigerate for half an hour before shaping.Qi Feng egg roll Make Tips
The basin for holding the egg whites and egg yolks must be clean. When mixing without water or oil, stir and do not draw circles to avoid tearing off the tin foil while it is hot after baking, which will make it easier to tear.