Xiaoshanjuan
2024-10-11 15:01:16 405
Legend has it that it is a popular small mountain roll that sells 2000 pieces a day and requires a month's advance booking. It's really crazy. There are also many people who make it. Although the skin still doesn't look as delicate as the small mountain roll, it doesn't affect the taste at all!
Details of ingredients
Technique
Steps to make Xiaoshanjuan
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1. Add 10 grams of sugar to the egg yolk and stir well.![]()
2. Add 20 grams of honey and stir until the volume increases, the color becomes noticeably lighter, the liquid becomes viscous, and there are obvious patterns when dripping.![]()
3. Sift in 47 grams of low gluten flour that has been sieved and stir evenly.![]()
4. Divide the egg whites into three portions and add 40 grams of granulated sugar. Beat until the egg whites can be lifted vertically and slightly curved.![]()
5. Put half of the egg white into the egg yolk mixture and stir evenly.![]()
6. Pour the mixed egg yolk paste into the remaining egg whites and continue to stir evenly with a rubber scraper.![]()
7. Melt the milk and butter in advance, then pour in.![]()
8. Stir evenly.![]()
9. Pour into a baking tray lined with baking oil paper, smooth it out, and lightly tap the baking tray. Place it in the preheated oven at 180 ° C for about 15 minutes.![]()
Add 10 grams of granulated sugar to 10.150 grams of light cream and beat until textured. Set aside for later use.![]()
11. After baking, lightly tap the baking tray on the countertop to generate high heat. Hold the oil paper on both sides with both hands and take the cake out of the baking tray, place it on a cooling net, and carefully peel off the oil paper around it.![]()
12. Place a piece of oiled paper on another cooling net, invert the cake onto the new oiled paper, and remove the original oiled paper.![]()
13. Lay a new oiled paper on the first cooling net, and then invert the cake with the oiled paper removed onto the new oiled paper again. Now, the side of the cake that has turned yellow is facing upwards, coated with whipped cream.![]()
14. Roll up the cake with a rolling pin and oil paper. Roll the rolling pin backwards, and the cake will naturally roll forwards. After rolling, put it in the refrigerator and refrigerate for 1 hour.
