Purple potato omelet(zi shu dan juan )

Purple potato omelet

Introduction:

"Babies prefer purple potatoes, so what they often do is related to purple potatoes. Purple potatoes are highly nutritious. It's hard to put them into baked food! Purple potato omelet with milk tea, is an afternoon tea

Production steps:

Step 1: prepare all the ingredients.

Step 2: separate the egg yolk and protein with the egg separator. Pay attention not to let the egg yolk touch the egg yolk when dividing the egg. Pour the egg yolk and protein into the beating basin respectively. The beating basin should be free of water and oil.

Step 3: add 10 grams of sugar into the yolk and beat it with a hand beater.

Step 4: add 50g salad oil in three times, each time with a hand beater.

Step 5: pour 65 grams of pure milk into the yolk bowl, stir well until the oil and water mix

Step 6: sift 80 grams of low flour into the yolk bowl.

Step 7: stir evenly until there is no particle paste.

Step 8: break up the protein, add 4 drops of lemon juice, stir until the fish eye bubble is shown, and add 1 / 3 of the fine sugar in material a.

The ninth step: beat to the beginning of the protein thickening, volume doubling, showing the fine foam, add 1/3 of the fine sugar.

Step 10: continue to beat until the protein is thick, the surface is textured, and the protein peaks on the beater droop, then add the remaining fine sugar.

Step 11: then continue to beat. The protein peak on the beater is long and does not stand up, indicating that it has reached the degree of wet foaming, that is, the degree of nine distribution. To make Qifeng cake roll, beat the protein to this level. At this time, although the protein has lines, it feels lighter and softer. The protein in the basin is curved and sharp.

Step 12: take one third of the protein to the original yolk paste.

Step 13: mix evenly with a rubber scraper. Then pour the batter into the protein.

Step 14: stir and cut with the same method until the egg yolk and protein are completely mixed. The mixed batter is thick and uniform light yellow.

Step 15: pour the cut and mixed cake paste into the baking tray covered with oil paper, and smooth the cake paste with a rubber scraper.

Step 16: hold the baking tray in both hands, gently drop it several times, shake off the big bubbles, and put it into the bottom third layer of the preheated oven (counting from bottom to top)

Step 17: heat 150 ° and 170 ° for 25 minutes.

Step 18: feel the yoghurt purple sweet potato paste.

Step 19: roll up and refrigerate for 1 hour.

Step 20: just cut it.

Step 21: purple sweet potato mud method: Boil the cooked purple sweet potato into mud 140g, and mix it with yogurt 140g evenly, and add the amount of yogurt according to the thickness of mud.

Materials required:

Eggs: 4

Lemon juice: three or four drops

In egg white (sugar): 30g

Salad oil: 50g

Milk: 65g

Purple sweet potato paste: 140g

Yogurt: 140g

Note: must be refrigerated for 1 hour, responsible for shaping is not good, my is too anxious, refrigerated for 25 minutes will be anxious to eat

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Zi Shu Dan Juan