Bean paste sponge cake roll

Bean paste sponge cake roll

Introduction:

"This cake roll still uses the egg splitting sponge cake. The cake body is very delicious, even without stuffing. The quantity is very small. Only one egg is used, and the small roll can cut 9 pieces. If you want to make more, you can double it."

Production steps:

Step 1: collect the ingredients, separate the egg white and yolk, melt the butter in water, and cover the baking pan with oil paper

Step 2: add 15g sugar to the egg white at the beginning, beat until it is wet and foamy, and small hooks appear

Step 3: add 3 grams of sugar to the yolk and beat with a beater until the sugar melts

Step 4: mix the red bean paste with the milk, and then pour into the egg yolk

Step 5: Take 1 / 3 of the protein into the egg yolk, stir up and down with a silicone scraper

Step 6: pour back the remaining protein cream and mix well

Step 7: sift in the low powder twice, and mix evenly every time

Step 8: take a little batter into the butter, quickly mix, and then pour back to the remaining batter, stir up and down

Step 9: pour the batter into the baking pan, put it into the preheated oven, heat up and down, 175 degrees, about 10 minutes, because the amount is small, so look frequently, don't bake too much

Step 10: red bean paste, add softened butter, mix well with electric egg beater, then slowly add normal temperature milk, mix well

Step 11: please refer to the method of the previous cake roll, apply red bean paste stuffing on the cake

Step 12: tighten both ends of oil paper and refrigerate for 2 hours

Materials required:

Egg yolk: 1

Sugar: 15g

Protein: 1

Butter: 7g

Low gluten flour: 10g

Bean paste: 30g

Milk: 10g

Note: 1. Please refer to the method of coffee sponge cake roll. 2. Red bean paste stuffing can add appropriate amount of sugar according to personal taste

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet