How to make dragon fruit cream cake rolls

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  1.Prepare ingredients: low-gluten flour, room-temperature eggs, cooking oil, sugar, lemon juice, freshly squeezed red pitaya puree, and whipped cream.

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  2.Separate the eggs into two clean basins

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  3. Beat the egg yolks, add cooking oil, milk and dragon fruit puree and stir evenly



4.Then sift the low-gluten flour into a sieve basin

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  5.Use a spatula to stir evenly without dry powder particles and set aside for later use

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  6.Add 1-2 lemon juice into the egg white to remove the eggy smell and stabilize the protein

• 7.Use a whisk to beat the egg whites at high speed, and add the sugar in three batches

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  8. Beat neutral hair protein to have clear lines, and pull up the egg whites to have small upright corners

• 9.Put a little egg white into the egg yolk paste and mix evenly with a spatula

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  10.Pour back the remaining egg whites and continue to stir evenly

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  11.Pour into the baking pan and smooth the surface to release air bubbles

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  12.Send to pre- Heat the oven at 160 degrees and bake on the middle shelf for 15-20 minutes

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  13.Remove from the oven Remove the greased paper, place the towel side up, and let it cool to room temperature for later use

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  14. Weigh the whipping cream and take it out of the refrigerator, add sugar all at once, and beat with a whisk over cold water at low speed

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  15.Just whip it into stiff hair

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  16.Then apply it to your hand Temperature cake roll

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  17. Gently roll it from one side and place it in the refrigerator for half an hour Finalizing

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  18.After shaping, remove the oil paper from the refrigerator and cut into pieces and enjoy p>

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  19. Finished picture of decorated dragon fruit cream cake roll