Onion Cheesecake Roll

1. All ingredients.

2. Heat the wok over high heat, pour in cooking oil, add chopped onions, and fry slowly over low heat until 70% of the onion's moisture is consumed. Do not stir fry, otherwise it will burn.

3. Crush the onions out of the pot and let them cool, giving them a crispy and fragrant taste. Then, use kitchen specific paper towels to absorb as much oil as possible and set aside for later use.

4. Mix flour, starch, salt, and baking powder evenly, sieve, and set aside.

5............

6. Fry onions and let them cool with oil, fresh milk, and sugar. Stir well with a blender.

7. Add various pre screened powders.

8. Use a rubber spatula to cut and mix evenly, forming a soft surface.

9. The egg white is sent with a mixer at high speed in the form of dry and astringent foam. The standard is that the egg white will not pour when it is pulled up in a sharp angle after the mixer is lifted.

10. Use a rubber spatula to scoop out one-third of the egg white paste, put it into the flour paste, cut and mix evenly.

11. Use a rubber spatula to scoop out one-third of the egg white paste, put it into the flour paste, cut and mix evenly.

12. Then pour all the cut and mixed batter into the egg white batter bowl and continue cutting and mixing.

13. It feels even and particle free. In principle, mixing is not allowed, otherwise the dough will develop gluten and affect the taste of the finished product, which is considered a failure of the operation.

14. Pour the batter into a baking tray pre laid with baking paper, lift the tray to a height of about 15 centimeters from the tabletop and let go. Shake it on a cutting board two to three times to remove any large bubbles in the batter.

15. Then evenly sprinkle the fried onion crisps on top of the batter, and finally sprinkle the wiped cheese crumbs to complete the process.

16. Preheat the oven at 200 ℃ for 5 minutes, then adjust the temperature to 170 ℃, put the baking pan into the oven and bake for about 20 minutes. Note:; This depends on the actual situation of various brands of ovens to control the temperature. If you find that the cake has been evenly colored, you can take a toothpick and prick it. After pulling it out, there is no wet surface on the toothpick, but the toothpick is still dry, and the cake is already cooked. Remember this time, it will be easier to better control the fire next time.

17. Take out the baked cake batter from the stove, place it on the baking paper that has been pre laid on the cutting board, gently tear off the used baking paper, and remove the layer of baking skin at the bottom of the original cake batter to expose the fresh cake surface. Then flip it over and roll up the cake batter while it is still hot. Use your hand to move it forward while stroking and pushing it. After rolling it up, temporarily wrap it in paper and wait for it to cool before opening it. Trim the edges and use a knife to put it on a plate for consumption. You can also use a rolling pin to roll paper when rolling the cake, and move the paper back and the cake roll forward. This is a regular practice. I usually use my hands, haha! But I always operate across the paper. I can't touch the cake roll directly with my hands. For one thing, it's unsanitary, and for another, the Chicken rolls is easy to be broken.