[chocolate Qifeng omelet](qiao ke li qi feng dan juan )

[chocolate Qifeng omelet]

Introduction:

"The traditional afternoon tea culture is gorgeous, elegant and exquisite. Accompanied by soft music, dignified ladies and elegant gentlemen talk quietly. On the table are gold-plated and silver plated cups and plates. On the three-tier silver rack tray are full of attractive strawberry tarts, small cakes, muffins and sandwiches. The rich milk tea is sweet Of course, petty bourgeoisie and aristocracy are never just a kind of material life, but an attitude. It doesn't matter if you don't have a marigold plate. Make yourself a pot of warm milk tea and an attractive dessert. As long as you have a pleasant mood, it's enough. Especially in the sunny winter afternoon, open the window and let the warm sunshine project in. A cup of milk tea, a dessert, and a book, enjoy the leisure time at home. Of course, when I spent my leisure time with my baby, I felt so happy and satisfied. When I saw my baby eating the small omelet made by hemp and drinking the silky fragrant milk tea made by hemp, the strong atmosphere made me feel proud as a mother. "

Production steps:

Step 1: prepare 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: put 1 gram of salt into the yolk bowl, salt can make the sugar sweet and not so greasy. Add 10 grams of sugar. Beat evenly 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 and add 5 drops of lemon juice.

Step 9: stir until the fish eye bubble is shown, add one third of the fine sugar in material a.

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

Step 11: continue to beat until the protein is thick, the surface is textured, and the protein peak on the egg beater droops, then add the remaining sugar. Then continue to beat, egg beater on the protein spike long but not erect, that 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, put it in the middle and lower layer of the preheated oven, bake at 180 ℃ for 21 minutes.

Step 17: after baking, remove the pan from the oven. Peel off the baking paper on both sides of the net and take out the oil pan carefully.

Step 18: lay a piece of oiled paper on the other cooling net, invert the cake on the new oiled paper and remove the original oiled paper. Lay a piece of new oiled paper on the first cooling net and invert the cake on the new oiled paper again. Now the yellow side of the cake is up. Spread strawberry jam evenly on the surface of the cake, roll oil paper with rolling pin, and roll up the cake. Roll the rolling pin back and the cake will roll forward naturally. Set for 10 minutes after rolling. After the chocolate melts, mount the flower bag and squeeze the pattern on it.

Materials required:

Eggs: 4

White sugar into protein: 50g

White sugar in egg yolk: 10g

Salad oil: 50g

Milk: 65g

Table salt: 1g

Low powder: 80g

Lemon juice: a few drops (white vinegar is OK)

Note: 1: egg basin to ensure no water and no oil. The basin for protein should be a little bigger. 2: Note that 13 ~ 14 should be mixed from the bottom up, just like stir frying, do not stir in circles, so as to avoid protein defoaming, you can also use the method of cutting and mixing. 3: The temperature depends on the oven temperature.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Qiao Ke Li Qi Feng Dan Juan