Chinese Food
Scallion and minced pork cake roll
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Cooking ingredients
Cooking Steps
Step1:Separate the yolk and protein from the whole egg.
Step2:Add a few drops of lemon juice (or a few drops of white vinegar) to the protein. Beat at a low speed for about half a minute with an electric eggbeater until it bubbles. Add half (40g) of sugar.
Step3:Electric egg whisk turn to medium speed until protein foam expands and fine. Add the remaining 40g fine sugar.
Step4:Electric egg whisk turns to high speed. It keeps stirring. Fine foam will grow more and more. Until the whole become a whipped white foam like milk whipped. The egg beater will be lifted. The protein foam tip will droop with a hook. The protein foam will leave a triangular tile on the egg maker's head. This is the wet foaming state of the protein.
Step5:The egg beater can be used to beat egg yolk paste directly. No need to wash it. Add 20g sugar to egg yolk.
Step6:Beat the eggbeater at a low speed until thick.
Step7:Add vegetable oil in three times. Mix with the eggbeater at a low speed for each time, and then add another time until all are added.
Step8:Add milk at one time. Whisk evenly at low speed.
Step9:Sift in the flour and salt.
Step10:First, do not turn on the power of the egg beater. Move the egg beater by hand to mix the flour and the egg yolk paste up and down (otherwise, the flour will fly out when you beat the egg beater). Then turn on the electric egg beater. Slow down for about half a minute. Mix the flour and the egg yolk paste evenly.
Step11:Preheat the oven. 170 degrees. Take half of the beaten egg white batter and put it into the yolk batter. Stir it up and down with a rubber scraper or cross cut it evenly (never circle, or it will defoaming).
Step12:Pour it back into the remaining albumen paste. Mix the albumen paste and yolk paste into the cake paste with the same method.
Step13:Mix the cake paste. Next, spread a large piece of oil paper on the baking tray. Sprinkle the oil paper evenly with onion.
Step14:Pour the mixed cake paste on the oiled paper. Scrape the surface with a scraper. Lift the whole baking pan. Shake the table a few times. Shake off the big bubbles in the cake paste. Put into the preheated oven. 170 degrees. Middle layer. Bake for about 20 minutes.
Step15:The baked cake should be put on the baking net immediately after it is put out of the oven. Tear off the oil paper for heat dissipation.
Step16:When the cake is cool and slightly hot, cover the oil paper you just torn off. Hold the oil paper and baking mesh on both sides with both hands. Turn the cake over. The oil paper is unde
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Cooking tips:1. It's good to make cake roll to beat the egg white. It's better to wet the cake. It's easy to roll it up. If the protein is sent to dryness, the taste is too dry, and it is easy to break when rolled up. 2. Many people encounter a problem when making a cake roll. When the cake is buckled upside down, the cake skin will stick to the baking net. The solution to this problem is very simple. Look carefully - after the cake is baked, open the oven and keep baking for one minute. When the cake skin is dry, it will not stick to the baking net. But pay attention to watching when you open the upper tube. Don't scorch the cake skin. There are skills in making delicious dishes.
