Recipe: After the egg hurricane push the push cake roll

Home Cooking Recipe: After the egg hurricane push the push cake roll

Notes:

I have seen a lot of hurricane formulas, and I have tried many times. There are cracks, and there are collapses. I am terrible. This time, the unexpected discovery is amazing. I must share it. This amount I tried the push-pull cake roll made by Sannengfang plate, it is very successful, the amount of sugar can be increased or decreased by itself, and the sweetness of this side is moderate~

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare two egg bowls to ensure no oil and no water. Take out the chilled eggs, separate the egg yolk, put the egg whites in the egg bowl, and put them in the refrigerator for further storage. The egg yolk is temporarily placed in a clean small bowl for use.

    Prepare two egg bowls to ensure no oil and no water. Take out the chilled eggs, separate the egg yolk, put the egg whites in the egg bowl, and put them in the refrigerator for further storage. The egg yolk is temporarily placed in a clean small bowl for use.

  2. Home Cooking Recipe: Add milk and corn oil to another eggbeater, whipped with a manual egg beater until it is completely blended, sieved into low powder, carefully stirred until no particles, and finally into a fine paste. After the egg yolk in 1 is broken up, add the batter, mix it evenly with a spatula, and finally get a smooth egg paste and put it aside.

    Add milk and corn oil to another eggbeater, whipped with a manual egg beater until it is completely blended, sieved into low powder, carefully stirred until no particles, and finally into a fine paste. After the egg yolk in 1 is broken up, add the batter, mix it evenly with a spatula, and finally get a smooth egg paste and put it aside.

  3. Home Cooking Recipe: Remove the egg white, add salt and a few drops of lemon juice, add sugar three times, and use a electric egg beater to dry foam. (Do not add sugar to the fisheye bubble to add sugar for the first time, continue to send, hit the line to add sugar for the second time, continue to send the protein to the third time to add sugar, finally observe the protein cream, gently lift the egg beater, The protein can stand up to a stable sharp angle, that is, 90% of the hair, pay attention not to play too dry, easy to overshoot) at this time the oven is preheated 150 degrees.

    Remove the egg white, add salt and a few drops of lemon juice, add sugar three times, and use a electric egg beater to dry foam. (Do not add sugar to the fisheye bubble to add sugar for the first time, continue to send, hit the line to add sugar for the second time, continue to send the protein to the third time to add sugar, finally observe the protein cream, gently lift the egg beater, The protein can stand up to a stable sharp angle, that is, 90% of the hair, pay attention not to play too dry, easy to overshoot) at this time the oven is preheated 150 degrees.

  4. Home Cooking Recipe: Take one-third of the protein into the egg yolk paste, mix it gently with the technique of turning it from bottom to top (do not circle, prevent defoaming), pour into the remaining protein, continue to mix and mix thoroughly. A smooth and smooth paste is obtained.

    Take one-third of the protein into the egg yolk paste, mix it gently with the technique of turning it from bottom to top (do not circle, prevent defoaming), pour into the remaining protein, continue to mix and mix thoroughly. A smooth and smooth paste is obtained.

  5. Home Cooking Recipe: Pour into a 6-inch round mold, simply scrape it with a spatula, gently shake a few molds, shake out the big bubbles, put in a preheated oven, adjust to 130 degrees and 30 minutes for 30 minutes, turn 150 degrees for 20 minutes. Pay attention to the color for the last few minutes, and don't paint too much. After the furnace is released, the mold is dropped from a height of 35 cm, and then buckled on the baking net to prevent collapse.

    Pour into a 6-inch round mold, simply scrape it with a spatula, gently shake a few molds, shake out the big bubbles, put in a preheated oven, adjust to 130 degrees and 30 minutes for 30 minutes, turn 150 degrees for 20 minutes. Pay attention to the color for the last few minutes, and don't paint too much. After the furnace is released, the mold is dropped from a height of 35 cm, and then buckled on the baking net to prevent collapse.

  6. Cut, eat

  7. It’s beautiful

  8. Divide the batter into three parts, add the pigment, mix and pour into the three energy square plate, shake out the big bubbles, 160 degrees, 18 minutes, let cool, push the push barrel to cut the wafer

  9. Can do 8 pushes

Tips:

If you don't have time to finish the night, you can reverse the buckle and do not release the mold. After the next day, you can release the mold after cooling. It is as fresh and the moisture will not be lost.


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