Red Date Cake Roll
1.
Except salt, yeast, corn oil and auxiliary materials, mix all the bread ingredients, knead until there is no dry powder, cover with plastic wrap and relax for 30 minutes, add yeast (knead until the yeast is dissolved) → salt (knead out the coarse film) → corn oil ( Knead to fully expanded state).
2.
Prove the dough in a warm place to double its size.
3.
While the dough is rising, make a cake. Separate the egg white and egg yolk, beat the egg yolk, salt, milk, and corn oil evenly, sift into low-gluten flour, and mix into an egg yolk paste.
4.
Add chopped red dates, mix well and set aside.
5.
Use an electric whisk to break up the egg whites, add lemon juice, add sugar in 3 times, and beat until wet foaming (nine times), that is: the egg white peaks on the whisk are long and not upright, and the egg whites in the basin It just needs to be curved and sharp.
6.
Add the whipped egg whites to the egg yolk paste twice, and stir evenly with a rubber spatula.
7.
Take the rectangular mold configured in the oven, put oil paper on the bottom of the baking pan, pour the cake batter into the baking pan, smooth the cake batter with a spatula, slap the baking pan on the chopping board several times to remove large bubbles.
8.
Preheat the oven, middle level, upper and lower fire, and bake at 140 degrees for 30 minutes (the specific time and temperature are set according to your own oven).
9.
Put the cooked cake upside down on the baking net, tear off the baking paper, and let it cool.
10.
Turn the cake over, cut into 4 pieces along the long side, and set aside.
11.
Divide the fermented dough into 2 portions, and roll them into smooth dough pieces that are larger than the length and width of the cake.
12.
Brush a layer of egg liquid on the surface of the dough sheet, place a slice of the cut cake in the middle of the dough sheet, brush a layer of egg liquid, and spread a layer of peanut coconut paste filling.
13.
Turn the other sliced cake over and press it on the filling.
14.
Use a scraper to cut 10-12 knives on both sides of the dough piece, and evenly divide it into small strips about 1 cm wide. Use braiding method (alternate left and right, pressing one by one) to wrap the cake. When braiding, pinch the interface slightly to ensure the cake Attach to the dough sheet. Use the same method to make another shape of bread.
15.
Put the shaped bread into a mold covered with greased paper for secondary fermentation.
16.
Ferment to double the size, and brush the surface with egg liquid.
17.
Preheat the oven, middle layer, bake at 140 degrees for 35 minutes (the specific time and temperature are set according to your own oven), and the color is satisfactory and the tin foil is covered.
18.
Baked.
19.
Cut into pieces.
20.
Seal and store when there is residual heat.
Tips:
1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
