Health benefits
Purple sweet potato: tonify the spleen and replenish qi
Ingredients
| Purple sweet potato ( 200g ) | Whipping cream ( 150g ) |
White sugar ( 50g [lighten in the cream] ) | White sugar ( 70g ) |
Cake powder ( 120g ) | |
Egg white ( 6 ) | Egg yolk ( 6 pieces ) |
Milk or water ( 80g ) | White vinegar or lemon juice ( 5 grams ) |
White sugar (Add 30 grams to egg yolk) |
How to make cream purple sweet potato cake roll
1. Add 30 grams of sugar to the egg yolks and beat evenly.
2. Beat evenly and pour in 40 grams of oil, and beat with the egg yolk until melted For one
3.Add 70 grams of milk or water and beat until blended p>
4. Sift in 120 grams of flour and stir evenly.
5. Stir in the batter.spare.
6. Add five grams of white vinegar to the egg whites, beat until fish-eye frothy, and add 25 grams of sugar..
7. Beat again until it becomes sponge-like, then add 25 grams of sugar.
8. Beat the egg white until there are obvious lines on the surface, then add 20 grams of sugar.
9. Beat until the egg whites are curved when the whisk head is pulled out.
10.Put the beaten egg whites into the egg yolk paste., stir evenly.Pour in the remaining 2/3 egg whites.Mix well.
11. Pour the mixed cake batter into the oil paper on the baking tray and spread it out Flatten and shake out
12. Preheat the oven to 150 degrees and heat up and down for 30 minutes.
13. While baking the cake rolls, beat the steamed purple sweet potatoes into mud.
14.Put 50 grams of sugar in the whipping cream, beat it and pour it in Purple sweet potato puree, beat with a whisk for two minutes.
15.After the cake roll is baked, let it cool and spread the cream purple sweet potato filling on the cake.
16. Gently roll it up and place it in the refrigerator for half an hour to set.
17.After setting the shape, cut off both sides.
18.The perfect cake roll is ready.
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