Salad Rolls

Salad Rolls

1. Material drawing.

2. Separate the egg yolk protein, add 25 grams of sugar to the egg yolk, pour milk and corn oil, and stir thoroughly.

3. Sift the flour into the egg yolk and mix well.

4. Squeeze a few drops of lemon juice into the egg whites.

5. Add one-third of the remaining sugar and start beating with an electric whisk.

6. Thick bubbles appear after the egg whites are whipped, and then add one third of the sugar.

7. Add the remaining sugar after the egg whites are in fine foam.

8. Continue whipping, the egg white bubbles are getting thinner and thinner, and obvious lines will slowly appear.

9. When the egg beater is lifted, the small triangle that is not deformed can be pulled out, and the egg whites are ready.

10. Preheat the oven first, take one-third of the egg whites and put them in the egg yolk paste,

11. Mix evenly by cutting and mixing.

12. Pour this paste into the remaining egg white paste

13. Mix evenly by cutting and mixing.

14. Spread greased paper on the baking pan, pour the mixed batter into the baking pan, put it in the middle of the oven, 180 degrees for 25 to 30 minutes.

15. Peel and dice the fruit.

16. The cake will go through a process of growing first and then falling back in the oven. The color of the cake is even and the cake is almost ready after fully returning.

17. Take the cake out of the oven and buckle it upside down on another piece of greased paper. Tear off the greased paper while it is hot.

18. Trim off the four sides of the cake, and use a knife to make parallel but bottomless marks to make it easier to roll it up.

19. Put the cut fruits, squeeze the salad dressing, and smooth the salad dressing where there is no fruit.

20. Put the cut fruits, squeeze the salad dressing, and smooth the salad dressing where there is no fruit.

Tips:

Tips:



1. Compared with chiffon, the material of the cake roll is relatively more watery.



2. Adding lemon juice to the egg whites helps to beat the egg whites and can remove the fishy smell of the eggs. White vinegar can not be added.



3. It is accustomed to mix the egg yolk batter first and then beat the egg whites. This does not matter. The two batters are put in separately and there will be no change. Once mixed, put in the oven as soon as possible and start grilling. Avoid defoaming.



4. When mixing the two kinds of egg batter, you must use the cutting and mixing method. You can't draw a circle, it will defoam.



5. In order to make the cake roll up, it is necessary to trim the four sides. As for which side is on the outside and which side is on the inside, it depends on how you like to roll it. It doesn't matter if you don't make a special pattern.



6. The salad dressing itself has a binding function, but it should be moderate, not too much, which will affect the taste.



7. In particular, my oven is 52 liters, and the baking pan is also large. If the oven is small, it is natural to adjust the materials. There is also my own oven. I have to find out my temper. The temperature is for reference only. If you need to cook a chiffon for a long time at the bottom temperature, this kind of cake roll just needs a relatively high temperature to shorten the time.