Salad rolls(sha la mian bao juan )

Salad rolls

Introduction:

Production steps:

Step 1: material drawing.

Step 2: separate the egg yolk protein, add 25 grams of white sugar to the egg yolk, pour in milk and corn oil, and stir well.

Step 3: sift the flour into the egg yolk and stir well.

Step 4: squeeze a few drops of lemon juice into the protein.

Step 5: add one third of the remaining sugar and start beating with an electric beater.

Step 6: stir the protein to form blisters, and then add one third of the sugar.

Step 7: after the protein becomes a vesicle, add the remaining sugar.

Step 8: continue to stir, the protein bubbles become thinner and thinner, and obvious lines will appear slowly.

Step 9: when the egg beater is lifted and the small triangle without deformation can be pulled out, the protein is ready.

Step 10: preheat the oven first, take one third of the protein and put it into the yolk paste,

Step 11: mix evenly by cutting and mixing.

Step 12: pour the batter into the rest of the protein batter

Step 13: mix evenly by cutting and mixing.

Step 14: spread oil paper on the baking pan, pour the paste into the baking pan, put it in the middle of the oven, 180 degrees, 25 to 30 minutes.

Step 15: peel and dice the fruit.

Step 16: the cake will go through a process of growing first and then falling back in the oven. After the cake is evenly colored and fully falling back, the cake is almost good

Step 17: take the cake out of the oven and put it upside down on another piece of oil paper. Tear off the oil paper while it's hot.

Step 18: trim the four sides of the cake, and use a knife to draw parallel but bottomless knife marks, so that the back can be rolled up easily.

Step 19: put on the cut fruit, squeeze on the salad dressing, and smooth the salad dressing where there is no fruit.

Step 20: put on the cut fruit, squeeze on the salad dressing, and smooth the salad dressing where there is no fruit.

Materials required:

Eggs: 5

Milk: 50 ml

Gluten flour: 80g

Kiwifruit: moderate

Oranges: moderate

Corn oil: 50 ml

Sugar: 75g

Lemon juice: a few drops

Chubby sweet salad dressing: right amount

Note: Tips: 1. Compared with Qi Feng, the moisture content of cake roll is larger. 2. Adding lemon juice to the egg white can help to beat the egg white, and can remove the fishy smell of the egg. No white vinegar can be added. 3. It's used to mixing egg yolk paste first and then beating protein. It doesn't matter. The two kinds of paste are put into the oven separately, and there will be no change. Once mixed, put them into the oven as soon as possible to start barbecue. Avoid defoaming. 4. When mixing the two kinds of egg paste, you must use the method of cutting and mixing. You can't draw a circle. It will defoaming. 5. In order to roll the cake easily, it is necessary to trim the four sides. As for which side is on the outside and which side is on the inside, it depends on how you like to roll it. It doesn't matter if you don't make a special pattern. 6. Salad sauce itself has adhesive function, but it should also be moderate. It should not be put too much to affect the taste. 7. In particular, my oven is 52 liters, and the oven plate is also large. If the oven is small, the materials should be adjusted naturally. Also has own oven, the temper must find out, the temperature only provides the reference. If making Qifeng requires a long time barbecue at the bottom temperature, this kind of cake roll just needs a relatively high temperature to shorten the time.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Sha La Mian Bao Juan