Sweet potato turns into "ice cream" - sweet potato cake roll

Sweet potato turns into "ice cream" - sweet potato cake roll

Introduction:

"Sweet potato, also called sweet potato, is one of the most common foods in our daily life. It is rich in protein, starch, pectin, cellulose, amino acids, vitamins and a variety of minerals. It has high nutritional value and is called the most balanced health food by nutritionists. It has many effects, such as anti-cancer, heart protection, prevention of emphysema, diabetes, weight loss and so on. But there are many ways to cook and bake such a good thing, but my baby doesn't love it all the time Two cakes were made and one was given to my niece. Let my elder sister taste it first, let her guess the stuffing material, this senior cook woman didn't taste it, doubtfully asked me if it was ice cream. Sweet potato mud can also make ice cream taste, which is unexpected and surprising to me. The hard work of sifting sweet potato mud is worth it. This time, when my son came back from school, I gave him the leftover filling in the refrigerator and coaxed him into saying it was ice cream. The little guy buried his head and scraped the whole plate clean. After eating sweet potato paste ice cream, I ate two pieces of sweet potato paste cake rolls (the baby came home from school after dinner, I can't see that the small belly can hold the world). The little guy doesn't like sweet potato on weekdays, so he can find a way. Who has a baby who doesn't like sweet potato in his family must try it. "

Production steps:

Step 1: cut sweet potato, steam and sift while hot

Step 2: mix butter and powdered sugar softened at room temperature with a scraper

Step 3: mix steps 1 and 2 and mix well with a scraper

Step 4: add cream in batches

Step 5: stir well with egg beater to make sweet potato paste stuffing

Step 6: mix the egg yolk and 15g sugar, stir with the beater until the color is lighter

Step 7: mix the salad oil and milk evenly, and add them into the egg yolk several times

Step 8: add 50g sweet potato paste and stir well

Step 9: sift in the low gluten powder, and stir it evenly in the irregular direction with the egg beater

Step 10: add sugar to the protein three times, and beat until it is close to hard foaming

Step 11: add one third of the cream to the egg yolk paste and mix well with the beater

Step 12: mix the remaining two-thirds of the protein cream with step 6 and stir well with a scraper

Step 13: pour the egg paste into the baking pan and smooth the surface with a scraper

Step 14: put into the middle layer of oven, heat 190 ℃, heat 170 ℃, bake for about 15 minutes

Step 15: after taking out the baked cake, move it to the drying rack, tear off the oil paper on the four sides, and cover it with a clean baking oil paper when it is slightly warm

Step 16: turn the cake over, tear off the oil paper at the bottom of the cake, and cut it obliquely on one side

Step 17: apply the prepared sweet potato paste stuffing

Step 18: lift the oil paper at the bottom, roll it up and refrigerate it for half an hour

Step 19: after removing the oil paper, you can also decorate the top of the cake roll with an appropriate amount of sweet potato paste stuffing (you can also directly cut into pieces for eating)

Materials required:

Egg yolk: 60g

Sugar (egg yolk): 15g

Salad oil: 30g

Milk: 45g

Sweet potato paste: 50g

Low gluten flour: 65g

Protein: 160g

Sugar (for protein): 60g

Powdered sugar: 50g

Butter: 50g

Fresh animal cream: 50g

Note: this cake roll must be refrigerated, and the filling of sweet potato paste will be better.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet