The history of this small mountain roll is very rich. It's said that it can sell more than 2000 pieces in a day in a place. What's the concept? It can be said that it's the 'ten thousand fans' in the cake roll. When making this hill roll, grasp the temperature. It is suggested that the temperature should not be too high to prevent the phenomenon of too deep color or cracking. And the strip roll must be refrigerated overnight before cutting.
Production process:
1. Egg yolk (with four mountain eggs and one ordinary egg, you can see the color of mountain eggs is really good-looking) add sugar and honey to beat with hot water, and the egg liquid becomes light.
2, beat the protein to the blister, add a pinch of salt, beat the fine white foam, divide the sugar into 3 times, and then dry it to near dry foaming.
3. Add 1 / 2 protein to the yolk and mix well. Sift in the low flour and mix well. Add in the remaining 1 / 2 protein and mix well.
4. Heat the milk and butter in microwave oven, stir and emulsify, pour it on the scraper to make it evenly pour into the batter, cut and mix evenly. (be careful not to defoaming here. )
5. Scrape the surface into the mold and drop the baking tray. Preheat the middle layer of the oven at 160 ℃ for 20 minutes until the color is even.
6. Drop the baking tray gently to remove the hot air inside after it is put out of the oven. If the oil paper is used to tear up the oil paper on four sides (do not sprinkle it on the bottom), cool it.
7. Prepare a new oiled paper, put the baking color side of the cake on the oiled paper, spread a thin layer of whipped cream, roll it up, remove the oiled paper, refrigerate it overnight and slice it.