It was again in the autumn season, and the sale of sweet potatoes on the street gradually increased. Sweet potato tastes sweet, rich in carbohydrates, dietary fiber, carotene, vitamins and more than 10 kinds of elements such as potassium, magnesium, copper, selenium and calcium. Although sweet potato is small, its nutritional value and health care function are very large. Such a good family is not very fond of eating, I often add some coarse grains and pumpkins, sweet potatoes and the like to the cakes and breads, so that the West Point is delicious, and the family eats healthier! This time I rolled the sweet potato mud into the cake roll. The sweet potato mud fully absorbed the creamy aroma, making the cake sweet and not greasy, delicious and nutritious!
Mix the low powder, mix 10 g of sugar and egg yolk, mix well with milk and vegetable oil, and whipped until it is evenly beaten with a manual egg beater.
In the previous step, the liquid is sieved into a low powder and stirred uniformly without particles. Eggs can be used.
Add lemon juice and salt to the protein, use the electric egg beater to beat the protein to a foam at a low speed, add 30 grams of sugar in three times, and hit the eggbeater to bring out the big bend hook between the wet and dry proteins. When the paste is finished, you can open the oven to warm up and fire 170 degrees.
Add the protein (one quarter of the amount) to the egg yolk paste with a rubber knife twice, and mix it evenly every time. The movement is required to be light and fast to prevent defoaming. (The action of cutting is: using rubber Knife the edge of the container, pick up the egg yolk paste from the bottom, cut 3, 4 times like cutting vegetables, repeat the process of picking up the cut), and finally pour the mixed egg yolk paste into the remaining protein and continue to stir evenly. .
Pour the evenly mixed egg paste into the baking sheet of the oiled paper (I used a 35*25 baking tray), smooth the surface with a spatula, and shake the large bubbles on the stage with a few shocks. Place the baking tray in the middle layer of the preheated oven and fire it up and down for 160 minutes for 20 minutes.
When baking the cake, put the whipped cream into a clean, oil-free, clean container and add the powdered sugar to the electric egg beater.
The baked cake is taken out and gently shaken a few times, then the inverted buckle is peeled off on the baking net and then covered with oil paper to cool.
Spread the oily paper on the table, put the cake on the bottom and repair it. Put the whipped cream on the cake and put on the sweet potato mud. Roll the cake up with the glutinous rice noodles, put the oil paper in the refrigerator and chill for half an hour. .
The cake roll is taken out of the refrigerator and cut into the desired size, ready to eat.
1, the production of sweet potato mud, sweet potato washed and peeled, cut into pieces, steamed or microwave oven, hot pressed into the mud. 2, the protein should not hit dry foam or it is easy to crack when rolled. 3, the oven temperature and time should be set according to their own oven, the last few minutes can be properly raised and added to the fire, so that the surface is not easy to stick. 4, the cake should be peeled off immediately after the cake is buckled, otherwise it will not stick well. 5, when rolling the cake, the action should be light, and it will save effort by using the noodles. 6, the size of the baking tray I use is 35*25, please pay attention to the conversion formula for different size baking trays.