How to make dish bean curd cake rolls

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  1. Soak 5g of butterfly pea flowers in 40g of hot water, filter after soaking Butterfly pea flowers emerge.

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  2.Eggs should be separated from egg whites, egg yolks, and egg whites should be packed in oil-free and water-free containers.in the container.

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  3. Add white sugar A and milk powder to the butterfly pea flower water, stir well, and beat until the white sugar melt.

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  4. After completing step 3, pour step 3 into the egg yolk, and then add corn Oil.

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  5.Sift in the low-gluten flour and stir slowly.Set aside the prepared egg yolk paste to rest for 10 minutes.

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  6. Add sugar B to the egg whites.

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  7.Use an electric beater to beat from low to high speed until wet foam forms.

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  8. Spoon one-third of the whipped meringue into the egg yolk paste and stir evenly.

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  9. Stir well and then pour in the remaining meringue and mix well.

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  10. Line a baking sheet with oiled paper, pour the batter evenly and shake the baking sheet to disinfect Bubble.

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  11. Preheat the oven in advance, with the upper heat at 190 degrees and the lower heat at 150 degrees.Place it on Middle layer, bake for 20 minutes.

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  12. Add sifted powdered sugar to the whipping cream and use an electric mixer to beat at low speed.Cream until the light cream has lines.

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  13. After unmolding and letting cool, spread the whipped cream on the cake embryo.

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  14.Use a rolling pin to slowly roll up the cake, and put the rolled cake in the refrigerator Refrigerate for half an hour to set.

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  15. Once it is shaped, you can start eating!

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  16.Appreciation of the finished product