1. Separate the egg whites from the yolks, and pour the egg whites into a water-free egg beater.
2. Add 10 grams of sugar and beat evenly with a whisk.
3. Add 50 grams of salad oil in three portions, and use a whisk to beat evenly each time.
4. Pour 65 grams of pure milk into the egg yolk bowl and beat evenly.
5. After brushing 80 grams of low powder, pour it into the egg yolk and stir evenly with a rubber spatula.
6. Put the honey beans into the egg yolk paste and stir well.
7. The egg whites are beaten with a whisk until the fish eyes are foamed. The first time 15 grams of sugar is added to beat to double the original size, the second time 15 grams of sugar is added to beat until there are lines, and the third time is 10 grams. Sugar is whipped until the protein peak on the whisk is long and does not stand upright, and the protein peak on the whisk is long and does not stand upright, indicating that it has reached the level of wet foaming, that is, the level of nine distribution. To make chiffon cake rolls, just beat the egg whites to this level.
8. Take one-third of the egg whites and put them in the egg yolk paste and mix them evenly.
9. Pour the mixed cake batter into the remaining egg whites and continue to mix evenly with cutting and mixing.
10. Pour the cake batter into a non-stick baking pan and use a rubber spatula to smooth the cake batter. Hold the baking tray with both hands, smash it lightly several times, shake off the large bubbles, put it in the middle and lower layer of the preheated oven, and bake at 160 degrees for about 15 minutes.
11. In addition to the butter, all the ingredients are put into the bread machine and knead until smooth.
12. The baked honey bean chiffon cake is upside down and aired for later use.
13. Put butter in the kneading stage, and continue to knead the dough to the expansion stage.
14. Round up and ferment in a warm place.
15. Ferment to 2-2.5 times larger.
16. The fermented dough is vented and rounded, and proofed for 20 minutes.
17. Use a rolling pin to roll the dough to the size of a honey bean chiffon cake.
18. Put the chilled honey bean chiffon cake on the noodles.
19. Roll from the inside out, squeeze the cuff tightly.
20. Use a spatula to divide it into six small sections.
21. Put it in a non-stick baking tray and place it in a warm place for final fermentation. Ferment to double the size. Brush the egg liquid on the surface, put it in the preheated oven, bake at 165 degrees for about 15 minutes, and you can see the gold on the surface.
Tips:The main ingredient is honey bean chiffon cake material, and the auxiliary material is bread material. When making bread, add the last 10 grams of water as appropriate. The water absorption of each type of flour is different, depending on the specific situation.
