Purple potato cake roll

Purple potato cake roll

Introduction:

"Cake roll meets purple potato, beautiful color ~ ~ '"

Production steps:

Step 1: prepare all the ingredients

Step 2: put the yolk on the plate, add 35g sugar, stir and melt

Step 3: add milk and stir well

Step 4: add salad oil and stir well

Step 5: add the sifted low powder

Step 6: mix until there is no dry powder

Step 7: put the protein in an oil-free and water-free dish, and add 10g sugar (i.e. 30g white sugar in three times) after blistering

Step 8: X, continue to beat at high speed to this state, and then add 10g sugar

Step 9: to this state, add the last 10g sugar

Step 10: beat for one minute, then turn to low speed until wet foaming

Step 11: mix the egg yolk paste with the protein cream three times

Step 12: pour it into the baking pan with oil paper and gently shake the bubbles inside

Step 13: put it in the preheated 180 degree oven for 20 minutes

Step 14: when you are out of Shanghai, put on purple potato stuffing after cooling, roll it up and refrigerate for 1 hour

Step 15: purple sweet potato filling method: after peeling and steaming, use a spoon to press the purple sweet potato into mud while it is hot, add 1 teaspoon sugar + 1 teaspoon yogurt + 10g butter, and then press it into fine mud, taste the taste, and let it cool for standby

Step 16: cut into pieces to eat ~ ~. I baked the cake a little dry, and there was a little crack at the bottom when I rolled it

Step 17:~~

Materials required:

Egg yolks: 4

Protein: 4

Sugar: 35 + 30g

Milk: 60ml

Salad oil: 50ml

Low gluten flour: 80g

Note: 1. Oven temperature is for reference only, 2. It can also be changed into cream filling, jam filling As long as you like~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet