Scallion Flavor Small Four Rolls

Name: Scallion Flavor Small Four Rolls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 40g Corn oil; 40g water; 40g Caster sugar; 4 egg; Some chopped green onion; a little bit salt

by The Rhyme of the Sea Food

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

For me who often cooks, I have written several handwritten recipes. I will clearly record the weight of the ingredients that I need to use each time, and also write down any problems encountered during the operation, so that it can be clear when I operate again later.
However, there is only one prescription that I don't need to record, and that is the small four volumes. A cake roll that does not break no matter how it rolls, and is super delicious. Because the materials all contain 4, it is called Xiaosijuan. This cake roll can be easily made without looking at the recipe, and it is a recipe that can be answered anytime and anywhere. 4 eggs, 40 grams of flour, oil, sugar and water. "

Ingredients

40g Low-gluten Flour
40g Corn Oil
40g Water
40g Caster Sugar
4 Egg
Some Chopped Green Onion
a little bit Salt

Scallion Flavor Small Four Rolls

1. Pour the corn oil and water into the basin, stir evenly with a manual whisk, emulsify well, and there is no separation of water and oil. Mix into the state as shown in the picture, like the color of milk.

2. Pour the flour that has been sifted in advance.

3. Strike Z with egg and mix until there is no dry powder.

4. Pour the egg yolks in twice, mix well, and then add the remaining two egg yolks.

5. Stir to a very thin egg yolk paste.

6. Add a little salt to the egg white, beat with an electric whisk until thick foam, add fine sugar in three times, beat until moist foaming meringue.

7. Take 1/3 of the whipped meringue into the egg yolk batter, cut the spatula from two o'clock in the direction of 2 o'clock, along the basin wall to 8 o'clock, throw the cake batter back into the basin, turn the egg-beating basin counterclockwise with your left hand. Mix well.

8. Pour it back into the remaining meringue and mix it in the same way.

9. The mixed cake batter is very delicate.

10. Pour the cake batter from the upper part of the baking pan into the cake batter, flatten the surface, shake it on the table a few times, shake out the bubbles, and sprinkle with chopped green onion that has been drained (spread oil paper in the square baking pan early).

11. Put it in the middle and lower layer of Dongling K40C oven which has been preheated 170 degrees in advance and bake for about 18 minutes.

12. After baking, take the cake out, let it cool for 3 minutes, and place it on another piece of clean greased paper. Tear off the bottom greased paper. This cake roll is very good, and it won’t crack if it is hot or cold.