When it's cold, the cake has to wear a coat(tian leng le dan gao ye yao chuan wai yi zi cai dan gao juan )

When it's cold, the cake has to wear a coat

Introduction:

Production steps:

Step 1: a piece of laver

Step 2: Materials

Step 3: divide the eggs and keep the container free of oil and water.

Step 4: whisk the egg white slightly, add 1 / 3 sugar powder and continue to whisk

Step 5: beat until slightly thick, then add 1 / 3 sugar powder to continue to beat.

Step 6: whisk until you lift the beater and pull out the inverted triangle.

Step 7: add vegetable oil, soybean milk and the remaining 1 / 3 sugar powder into the egg yolk and stir well

Step 8: sift in low gluten flour.

Step 9: mix evenly with a rubber shovel (note that you can't make circles and stir up and down like cooking).

Step 10: dig 1 / 2 protein cream into the egg yolk paste.

Step 11: stir up and down evenly (do not circle, stir up and down like stir fry).

Step 12: pour in the remaining 1 / 2 protein cream.

Step 13: mix up and down until the color is the same (do not circle).

Step 14: pour it into the baking pan covered with oil paper and level it with a rubber shovel. Lift the baking pan with both hands and shake it a few times to shake out the big bubbles inside. Put it into a preheated oven and bake it at 160 ℃ for about 20 minutes (it can be adjusted according to the situation of your oven).

Step 15: after baking, immediately take out the inverted button on the baking net, and tear off the oil paper while it is hot.

Step 16: after cooling, spread a thin layer of salad dressing on both sides.

Step 17: spread laver on one side.

Step 18: tighten the laver with your hand, pay attention to the strength, and roll it up tightly.

Step 19: wrap it in oil paper after rolling and set it for more than 1 hour.

Step 20: slice.

Materials required:

Laver: one piece

Eggs: 2

Low gluten flour: 40g

Soymilk or milk or yogurt: 30g

Powdered or granulated sugar: 35g

Odorless vegetable oil: 18g

Salad dressing: right amount

Note: whether it's batter or protein cream, do not make circles. Batter making circles is easy to make flour gluten, and cake is not soft. Protein making circles is easy to make protein defoaming, and cake can't be baked. When rolling, pay attention that you can't roll the laver with oil paper. The laver slips. Hold the laver with your hand, and pay attention to control the strength, so as not to break the laver. When cutting, the knife must be fast. There must be no water. Only in this way can the cut be beautiful.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Tian Leng Le Dan Gao Ye Yao Chuan Wai Yi Zi Cai Dan Gao Juan