Mango Cake Roll

Mango Cake Roll

Introduction:

Production steps:

Step 1: get all the materials ready

Step 2: put two eggs into a bowl, pour in 50g sugar, and beat with an egg beater.

Step 3: beat it like this, lift the blender and have stable lines.

Step 4: sift in the low gluten flour and stir it up and down with a scraper about ten times.

Step 5: pour in the milk and continue to stir about 50 times. I know the batter is smooth.

Step 6: how the batter is stirred.

Step 7: take out a small spoon of batter, sprinkle with food pigment and stir well.

Step 8: use the pink batter to draw a heart-shaped pattern on the baking paper.

Step 9: put it into the oven for 1-2 minutes

Step 10: pour the batter into the mold, drop it 20 cm away from the table, repeat several times, the bubbles in the batter shake out. Put it in the oven over medium heat for 12-13 minutes.

Step 11: prepare ice water, put the basin in ice water, pour in 80ml low-fat vegetable cream and 30g sugar, and whisk the cream.

Step 12: the whipped cream has obvious lines. Put the cream in the refrigerator for use.

Step 13: after baking, cool. Tear off the baking paper.

Step 14: draw the heart-shaped side

Step 15: with the heart-shaped side down, spread a layer of cream on the cake and sprinkle with two rows of mango meat.

Step 16: after rolling, refrigerate for one hour. (I didn't refrigerate because I had to take pictures)

Step 17: cut the cake roll into 3 parts with a knife.

Materials required:

Eggs: two

Sugar: 50g

White granulated sugar: 30g

Low gluten flour: 35g

Cream: 80ml

Milk: 20g

Mango: right amount

Note: you can change the mango pulp in the cake into other pulp. Put it in the refrigerator for an hour, it will taste better.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet