[mango and blueberry roll]

[mango and blueberry roll]

Introduction:

Production steps:

Step 1: heat the butter to melt and set aside

Step 2: separate the egg yolk from the protein and put it into the container, then add the fine granulated sugar into the egg yolk

Step 3: stir with the egg beater until the sugar is completely melted to form a fine yolk paste, and then continue to stir until the color becomes lighter and thicker

Step 4: pour fine granulated sugar into the egg white at one time, and beat it with an electric stirrer until it is thick. After continuous stirring, it will become larger but still flow. After continuous stirring, it will not flow when lifting the egg beater, and there are obvious lines. The egg white paste on the head of the egg beater has curved short sharp corners. At this time, it is a fine egg white paste.

Step 5: add one-third of the egg yolk paste into the egg yolk paste, mix well with a rubber scraper, and then add it into the rest of the egg yolk paste, and continue to mix well with a rubber scraper from bottom to top

Step 6: sift the low gluten flour into the mixed egg paste three times, mix it gently with the same method until it is completely absorbed, and there is no granule in the mixture

Step 7: pour a small amount of batter into the melted butter and mix well

Step 8: return to the original batter, mix well from the bottom to the top in the same way until completely mixed

Step 9: pour into the baking tray, scrape the surface with a small scraper, gently shake the baking tray to eliminate the bubbles on the surface, and put it into the preheated oven at 160 ℃ for about 12 minutes until the surface is golden

Step 10: after the cake is out of the oven, move the cake to the grill, tear off the four sides of the oil paper, cool it a little, put a piece of oil paper larger than the cake body on the surface of the cake, and turn the cake upside down (that is, the colored side of the cake is upward)

Step 11: spread a layer of blueberry sauce on the cake and leave 1cm around

Step 12: use a knife to cut off a piece of cake at one end of the cake body, so that it can be rolled up and bonded

Step 13: peel the fresh mango and cut it into granules

Step 14: place the mango cubes on the cake with blueberry sauce, put a rolling pin under the oil paper, roll it forward slowly, wrap the cake, and refrigerate for 30-40 minutes. After the cake is set, cut the ends neatly

Materials required:

Low gluten flour: 45g

Butter: 30g

Egg yolk: 80g (about 4)

Protein: 120g

Fine granulated sugar: (add 60g protein and 20g egg yolk)

Blueberry sauce: right amount

Fresh mango: right amount

Note: A: fresh mango is used to make the filling of the cake. Try to choose the one with sour and sweet taste to taste. B: pay attention to the mixing method when sifting in the flour. Gently stir it from bottom to top to make the flour fully absorb into the egg paste. Sift it in three times. C: the egg sponge cake with butter is full of milk flavor. If there is no butter, it can also be replaced with tasteless edible oil. D: this method The first time I tried it, I felt it was more troublesome than Qifeng cake, but because of the addition of butter, milk was saved, and the aroma was not reduced

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet and sour