Ingredients
Low-gluten flour ( 90g ) | Milk ( 60g ) |
Eggs ( 4 ) | Corn oil ( 40g ) |
Fine sugar (add egg white) ( 45g ) | Fine sugar (add egg yolk) ( 15g ) |
How to make bean paste cake rolls
1.Separate the egg yolk and egg white and put them into water-free and oil-free containers
2. Add 15 grams of fine sugar to the egg yolks and mix well, then add corn oil and milk and continue to mix!
3.Put in 90 grams of low-gluten flour and mix it evenly with a spatula!
4.Add 45 grams of fine sugar to the egg whites in three batches, and beat until dry and foamy!
5.Preheat the oven in advance, press the upper baking pan to 170 degrees and the lower baking pan to 160 degrees, and set the time to 30 minutes! (Preheat for 10 minutes before adding the cake batter)
6.Use one third first Put the beaten egg white into the egg yolk batter, use a spatula to mix evenly from the bottom up, then pour all the cake batter into the egg white bowl and continue mixing! (Remember not to make circles)
7. Line a baking sheet with oiled paper and fill it with cake batter.Smooth the surface and pop out the bubbles!
8. After preheating for ten minutes, place the baking sheet into the middle of the oven and bake for 20 minutes.Take it out.Tear off the parchment paper while it's hot, smear it with bean paste filling (other favorite fillings), roll it up tightly, and cut it into shapes after it cools!
Tips
Be sure to spread the cake batter evenly when filling it into the baking pan, otherwise it will be unevenly baked and prone to cracking when you apply the filling
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