Onion pine roll
By VicentaLakin
It's a nice piece of cake. It's soft and dry. Two eggs. It's perfect for breakfast, with a glass of milk or soy milk。
Recipe Recommendations
- protein of 2
- egg yolk of 2
- Vegetable oil or salad oil 20 grams
- milk 25 grams
- low-gluten flour 40 grams
- Fine sugar (add egg white) 17 grams
- Fine sugar (add egg yolk) 5 grams
- white vinegar few drops
- chives a little
- meat floss appropriate amount
- Mayonnaise or salad dressing appropriate amount
- black sesame a little
Steps for Onion pine roll

1
yolk + fine sugar + 5 g oil + milk mixed evenly。
2
It's a sifted, low-banded flour, evenly mixed. Put it aside。
3
A few drops of protein + white vinegar, and a single third of the fine sugar is added when the protein is punched with an egg-beater until it appears to be a coarse fish eye。
4
A third of the sugar is added when the protein continues to become slightly thicker and thinner。
5
And if you keep smuging, you hit the protein with a thicker texture on the surface, you pour the rest of the sugar in。
6
Keep hitting it for a while, when the protein is wet and bubbled, and when the egg-beater is lifted, the protein pulls out the small angle. The proteins don't have to hit hard hair bubbles, or the cake rolls will break and the mouth will dry
7
One third of proteins to the yolk paste: evenly smoothly (twirled from the bottom up, not entangled, so that the protein does not tumble)。
8
Pour the whole yolk paste into a pot of protein。
9
The mix is even until the protein and yolk paste are fully mixed。
10
On the grill。
11
Falling into the paste, leveling it, shaking it a few times, shaking the internal bubble out. A little black sesame and onions on the surface。
12
Put it in a pre-heated oven, 180 mid-level for 20 minutes and dry it out。
13
Clean paper under the ground, roll over a completely cooled cake, rub it with a sympathizer and spread the pine。
14
Roll up. Packed in baking paper, 20 cents cooled
15
Once removed, slices can be eaten。