Onion Cheesecake Roll
by Large frying spoon
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. All ingredients.
2. Heat up the frying spoon, pour in cooking oil, add the chopped onion, and fry slowly until the onion has consumed 70% of its moisture. Don’t let everyone burn it.
3. After the onions are chopped out of the pan and allowed to cool, they will have a crispy taste. Then, use a special kitchen paper towel to soak up the grease on it as much as possible, and set aside.
4. Mix flour, starch, salt, and baking powder evenly through a sieve and set aside.
5. ...........
6. Fry the onions and cool the oil, fresh milk, and sugar with a blender to mix them evenly.
7. Add various powders that have been sifted in advance.
8. Cut and mix evenly with a rubber spatula to form a soft surface.
9. The egg whites are beaten at a high speed with a mixer, and they are dry and foamy. It is the standard that the egg whites are pulled up to sharp corners after the egg beater is lifted.
10. Use a rubber spatula to scoop out one-third of the egg white batter, put it in the batter, cut and mix evenly.
11. Use a rubber spatula to scoop out one-third of the egg white batter, put it in the batter, cut and mix evenly.
12. Then pour all the cut batter into the egg white batter bowl, and continue to cut and mix.
13. It feels even and no particles is good. In principle, do not stir, otherwise the noodles will become gluten, which will affect the taste of the finished product, which is a failure of the operation.
14. Pour the batter into a baking pan with baking paper in advance, lift the baking pan about 15 cm above the countertop to let go, and shake it on the chopping board two to three times to remove the large bubbles in the batter.
15. Then sprinkle the fried onion crisps evenly on the batter, and finally sprinkle the rubbed cheese on the batter.
16.
Preheat the oven with a fire temperature of 200 degrees for 5 minutes, then adjust the fire to 170 degrees, put the baking tray in the oven rack, and bake for about 20 minutes.
Note: This depends on the actual conditions of various brands of ovens to control the temperature. If you find that the cake has been evenly colored, you can use a toothpick to tie it. After pulling it out, the toothpick will not have a wet surface, and the toothpick is still dry, and the cake will Already cooked. You can remember this time so that you can better grasp the heat next time.
17. Take out the baked cake base from the oven, buckle it on the baking paper laid out on the chopping board in advance, gently tear off the used baking paper, and by the way take off the baking crust at the bottom of the original cake base to make it Expose the fresh cake surface, then turn it over and roll it up while it’s hot. Move the paper hand forward and push while pushing. After the roll is finished, wrap it in paper and open it when it cools, trimming and reloading it with a knife. Ready to eat. You can also use a rolling pin to roll the paper when rolling the cake. The paper moves backward and the cake roll moves forward. This is a normal practice. I usually use my hands, ha ha! But I always operate through the paper. Never touch the cake roll directly with my hands. It is not hygienic and the egg roll is easy to break.
