|6 pieces (about 105g)|
|5 (about 175g)|
low gluten flour
|65 g (plus or minus)|
|Moderate amount (on your own)|
How to make meatloaf cake rolls with shallots
Separate the yolks from the whites in an oil and water free container.
Combine egg yolks + butter (melted), salt and milk and mix in sifted low gluten flour
Add the egg white, a few drops of lemon and the sugar in 3 additions, beat with an electric whisk to make big bubbles + first sugar, small thick bubbles + Second sugar, on expansion + third addition of sugar
Preheat oven to 180°C. Beat until electric mixer is triangular or hook shaped.
Pour 3/1 egg white into the egg yolk batter and toss with a spatula.
Pour the mixed batter back into the 3/2 egg white spatula and toss well
Pour the batter into the baking pan and smooth it out, shaking gently to release any air bubbles.
Place in preheated oven at 180 degrees, 20-25 minutes, adjust according to your oven heat, flexible coloring. observation
Drop the baking pan from 30cm above the oven to release the hot air inside, and the rolls will be made so that the sides won’t shrink back. Thick
Nice coloring, nice shade.
Let cool slightly remove the towel out of the oil paper, oil paper do not fall and then put it underneath.
Use a spatula to spread the salad dressing evenly, not all the way around the edges so it doesn’t leak out when you roll it.
Sprinkle the meat loaf evenly and roll up 2 times from the bottom with the help of parchment paper to secure it.
Put the rolls in the refrigerator for at least 2 hours to set, so they won’t fall apart.
Once shaped, take out and cut into pieces and eat.