Walnut purple potato cake roll

Walnut purple potato cake roll

Introduction:

"Soft sponge cake, crisp walnut kernel, sweet purple potato stuffing, really rich taste, delicious! (^o^)/~”

Production steps:

Step 1: separation of protein and yolk

Step 2: mix the milk and oil well

Step 3: add 10g sugar to egg yolk and stir well

Step 4: pour the mixture of milk and oil into the egg yolk and stir well

Step 5: sift in low gluten flour twice and mix well

Step 6: stir in the walnuts. Roast walnuts at 130 ℃ for 5 minutes. Don't scorch them

Step 7: vinegar protein, the remaining sugar 3 times to send wet foam, dry point can also be

Step 8: scoop 1 / 3 of the egg white into the yolk paste

Step 9: mix well

Step 10: pour the egg yolk paste into the remaining egg white and mix well

Step 11: spread oil paper on the baking pan, pour the cake paste into the baking pan and shake out bubbles

Step 12: preheat the oven in advance and bake in the middle layer at 150 ℃ for 20 minutes

Step 13: take out the reverse buckle, tear off the oil paper, and then cool for a while

Step 14: when the cake is warm, turn it over and foam it with purple potato stuffing. (purple potato filling diluted with milk)

Step 15: roll up, refrigerate for 1 hour, take out and cut into pieces.

Materials required:

Eggs: 4

Low gluten flour: 80g

Walnut: 50g

Purple potato filling: 150g

Oil: 40g

Milk: 50g

White granulated sugar: 30g

White vinegar: 4 drops

Note: protein must be sent in oil-free water basin. Make it tight when you roll it. The cake I make is not too sweet. If you like sweet, put more sugar in it.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet