Chinese Food
Pineapple roll
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It's been a long time. I've been baking. It's not successful. I'm making progress. Today I used Mr. Meng's prescription. Because of the oven, the quantity has been reduced. My oven Changdi 25B. The place is limited. There's no picture above.
Cooking ingredients
Cooking Steps
Step1:The egg white and yolk are separated. The egg white is added with sugar in three times. Use the electric egg beater to beat the egg till the basin is turned over and does not flow out. The air lift egg beater is in the state of hook. It cannot be dried. It will brea
Step2:Beat the egg white, pour the yolk into the batter immediately. Beat evenly with the electric beater. Do not over bea
Step3:Sift the low powder. Sift the batter in three times. Stir once each time until there is no particle and then add another time. The action should be light. Turn the mixture from the edge to the middle. Turn the basin at the same time.
Step4:Preheat up and down the oven for 170 minutes. Pour the batter into the baking tray lined with oil paper. Take out the color in 15 minutes.
Step5:Put it on the baking net and tear apart the oil paper beside it to cool it. It's very thin, so it's cold fast this day. When your hands touch it and the temperature is still there, tear off the oil paper upside down. Take a clean oil paper pad under it. Prepare to spread the cream into a roll.
Step6:When baking the dough, I'm going to beat the cream. I'm going to put the cream and sugar into it at the same time. I'll beat it until there are obvious lines and it doesn't flow. Or I'll beat it for a few minutes. My eggbeater is too hot to eat
Step7:Roll the cake. Use the positive roll. Put the side that looks like baking and coloring on the bottom. It's good to cut a bevel at the top to close the mouth. Use the whipped cream on the picture. Cut two knives at the end of the roll. Don't cut it to the end. In order to make a good roll at the beginning. Put some pineapple on it. Lay a long roll as you like. But it's OK to have a small shape. Use a rolling pin to roll up the bottom of the oil paper at the end of the roll. Roll it slowly. I'll practice this technique It took a long time to fee
Step8:After rolling, tighten both ends. Refrigerate for 3 hours, and then take out the cutting parts
Cooking tips:There are skills in making delicious dishes.
