Chinese Food
Qifeng cake, shallot and meat floss roll
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The last one is Qifen cake. Next, we use Qifen cake to make some delicious cakes. Why do you choose Qi Fen cake to make cake rolls? Because this is the only way to make the cake roll is not so dry, and the organization is delicate and the taste is soft. As the name suggests, chives and minced meat roll is made of chives and minced meat. With the unique taste of salad dressing, it's enough to conquer you just at the entrance. You can never forget her taste.
Cooking ingredients
Cooking Steps
Step1:First, put the egg white, sugar and Tata powder into a stainless steel basin without grease and water. Use the eggbeater to start mixing slowly until the sugar melts. Then use it quickly.. Pay attention to WeChat official account and bake whispers to view more recipes.
Step2:Put butter and milk in a clean stainless steel basin. Welcome to join the technical exchange group [food sharing group No. 342309880] [baking question and answer please leave a message under any microblog of sina Weibo food sharing]. Private message will not be returned. Thank you.
Step3:Heating on an induction cooker. Do not over heat to prevent scorchin
Step4:The butter melts. The temperature is between 4050 ℃.
Step5:Remove the mixture of flour and starch.
Step6:Mix well.
Step7:Add the yolk.
Step8:Mix well.
Step9:Beat the egg white to the best condition. Scoop it up with the egg ball. The tip is slightly hard and chicken tail like. The surface of the egg white is glossy and smooth, as shown in the figure.
Step10:Take out one third of the protein and put it into the batter.
Step11:Then mix it up and down until it is even.
Step12:Mix well step 11. Add the remaining protein.
Step13:Use scraper or hand. Mix up and down until even. The surface of the mixed cake paste is glossy and smooth. The temperature is between 1520 ℃.
Step14:Fill. 9 full. (PS - take 30 * 20cm baking tray as an example
Step15:Sprinkle chopped green onion.
Step16:Sprinkle loose meat.
Step17:Salad dressing. Baking. Baking temperature: - 200 ℃ - 170 ℃. Time - 15 minutes. (PS - for reference only).
Step18:Bake it out. Let it cool.
Step19:Turn over the completely cool cake.
Step20:Tear off the pad.
Step21:Repair the burr.
Step22:Salad dressing.
Step23:Spread the salad dressing evenly.
Step24:Roll it up with a rolling pin.
Step25:Take off the roll.
Step26:Cut into four sections on average.
Step27:Serve.
Cooking tips:1. Choose the egg of Qifen cake. Make sure that the egg white is sticky and does not disperse yellow. 2. Choose the fine sugar as much as possible, because the melting is complete, and the cake is made with fine texture, good taste and moderate sweetness. 3. The containers for egg white, sugar and Tata powder shall be free of grease and water, including tools and instruments such as egg beaters that contact these materials. 4. Protein beating varies from person to person and from machine to machine. So sugar can be added in several times. It's better to add it together. In this way, the friction will be more full. The machine is better and there is no tissue instability. Compared with the machine, it can be added in two times. But it's better to add it in one time. This is my experience for many years. I'll refer to the statement about adding in several times. 5. The paste temperature of Qifen cake is particularly important. It directly affects the defoaming of cake. In personal experience, if the paste temperature is more than 30 ℃ and the protein is mixed, there is no problem at all. If the paste temperature is cold, the protein will defoaming easily, which leads to immature baking
