How to make yam rolls with green juice

• 

  1.Finished product

• 2.Separate the egg yolks and egg whites and put them into clean containers for later use
• 

  3.Sift 40 grams of low-gluten flour, three grams of green juice and two grams of corn starch into the container, sift in 40 grams of fine sugar, and mix evenly

• 

  4.Weigh 40 grams of milk and 40 grams of corn oil, mix evenly

• 

  5.Pour the flour powder into the milk and corn oil, mix well, then add the egg yolk and mix well to make a smooth and delicate batter and set aside

• 

  6. Squeeze lemon juice into the egg whites, beat with a whisk until small bubbles appear, add sugar, and continue beating.When the meringue is fluffy, lift the egg beater and it will curve into a hook

• 

  7.Jiang San Add one-third of the egg white batter to the mixed batter and mix well, then add the remaining meringue and mix well, so that the meringue and batter are fully mixed

• 

  8.Put a piece of parchment paper on the baking sheet, pour the batter into it, smooth the surface and tap out any air bubbles

• 

  9.Put it into the middle shelf of a preheated 160-degree oven, bake for about 20 minutes, take it out and let it cool

• 

  10.Peel the yam and cut it into small pieces, put it in a pot with cold water, continue to steam for 15 minutes after the water boils, and pound it while it is hot Made into mud

• 

  11.Add milk and mix well to form a thick filling

• 

  12.Place a piece of oil paper on the chopping board, spread the cake embryo flat on it and evenly spread the yam puree

• 

  13. Use oil paper and rolling pin to roll up the cake and put it in the refrigerator for about 2 Take it out after an hour until it is completely set, cut into 2~3cm pieces and serve