low gluten flour
|50g (sieved for a creamier texture)|
Frozen egg white
fresh chopped onion
How to make Magimix Chiffon Chiffon Rolls with Scallion and Shallot
Preheat oven (170 degrees). Using a small food processor bowl, place the low gluten flour, milk, corn oil and egg yolks in the bowl in order. Activate the food processor AUTO button for 2 seconds, low gluten flour first, it’s a good way to avoid lifting the flour during the next 2-3 seconds of mixing. If there is a small amount of spattering, use silica gel scraper to scrape off the part and mix it evenly.
This is the egg yolk batter, remember not to over-mix or the batter will tend to gluten.
In a large saucepan, place 5 egg whites + 50g granulated sugar in the bowl and set to “Bake – Beat” for 3 min 30 sec at speed 5.
Complete the perfect meringue
Pour the egg yolk batter evenly into the meringue and start the “Baking-Whisking” mode for 20 seconds at speed 3.
Mix into an even, creamy chiffon cake batter, stirring gently with a soft spatula if slightly uneven.
Pour the cake batter into a 28*28 triple-energy plate, shake gently, or use a spatula to make the egg batter smooth, sprinkle the surface with green onions and meat loaf.
Bake in the middle of the oven, adjust the baking temperature to 150 at the top and 170 at the bottom, and bake for about 20 minutes.
Remove from the oven, shake, invert, cool slightly, spread with salad dressing or mayonnaise, sprinkle with meat loaf and roll up with parchment paper.
Cut with a sharp knife and enjoy, really fluffy and delicious!