Qifeng egg roll(qi feng dan juan )

Qifeng egg roll

Introduction:

"Qifeng egg roll has always been my favorite, because I have made Qifeng cake several times, but it is not very successful. I decided to make an egg roll today, but I didn't expect it to be successful. Maybe the level is average for the master, but it is very good for the novice like me. Encourage yourself, maybe I will do better next time, and eat well."

Production steps:

Step 1: prepare the required materials, beat the egg yolk with 20g fine sugar, add corn oil, milk, low flour and baking powder in turn, sift them into the egg yolk liquid, and turn them up and down with a rubber scraper to make the egg yolk batter.

Step 2: beat the egg white until there are thick eye blisters, add the first time fine sugar, continue to beat until there are fine eye blisters, add the second time fine sugar, beat until there is a little texture on the surface, add the remaining fine sugar (start to preheat the oven 180 degrees).

Step 3: continue to beat until the protein is in a dry foaming state. After lifting the egg beater, pull out the round sharp corners of the protein.

Step 4: Mix 1 / 3 protein with egg yolk paste, turn up and down, mix well.

Step 5: pour the egg yolk paste into the remaining protein, and stir up and down.

Step 6: pour the batter into the paper covered baking tray, smooth it, and shake it hard to let the big bubbles in the batter run out.

Step 7: put the baking tray into a preheated 180 degree oven and bake for 20 minutes until the surface is golden. Take it out, put it on the baking net and tear off the paper while it is hot.

Step 8: after the cake is slightly cooled, turn it over, make the surface face up again, and put it on a clean oil paper. First, use a knife to cut it at the beginning of rolling, but don't cut it off. Take a rolling pin around the oil paper, roll the rolling pin back, and push the cake roll forward at the same time. All the way to the end, the cake roll is also formed. Wrap the rolled cake roll with oil paper and tighten the ends.

Step 9: refrigerate for half an hour before cutting.

Materials required:

Low powder: 80g

Eggs: 4

Corn oil: 50ml

Sugar: 70g

Egg white: 60g

Egg yolk: 20g

Milk: 50ml

Baking powder: appropriate amount

Note: the basin of egg white and yolk must be clean, water-free and oil-free. When mixing, do not mix in circles. After baking, it is better to tear off the tin foil while it is hot.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Qi Feng Dan Juan