Purple sweet potato cake roll(zi shu ni dan gao juan )

Purple sweet potato cake roll

Introduction:

"Purple potato's gorgeous transformation! I've been working with sweet potato these two days. Yesterday, my mother-in-law had a double sweet potato cake for her birthday. Today, I'll have another purple potato roll. Ha ha, my daughter is going to protest

Production steps:

Step 1: sweet potato paste filling method: cut purple potato into pieces, steam, sift while hot, mix butter and powdered sugar softened at room temperature with egg beater, and add light cream in several times

Step 2: stir well with egg beater and add purple sweet potato paste.

Step 3: mix well

Step 4: Qifeng cake body method: mix the egg yolk and sugar in material 1, use the egg beater to stir until the color becomes lighter, add salad oil and milk, mix and stir well, add sweet potato mud and stir well

Step 5: sift in the low gluten powder, and stir evenly in the irregular direction with the egg beater

Step 6: add sugar to the egg white in three times, whisk until hard foaming, add one third of the protein cream into the egg yolk paste, and mix well with the beater

Step 7: mix the remaining two-thirds of the protein cream with the egg yolk, and stir well with a scraper

Step 8: pour the egg paste into the baking pan, smooth the surface with a scraper, and bake at 170 ℃ for about 15 minutes

Step 9: after the baked cake is taken out, move it to the air rack, tear off the oil paper on the four sides, cover it with a clean baking oil paper when it is slightly warm, turn the cake over, tear off the oil paper at the bottom of the cake, cut three knives on one side, put on the stuffing of purple sweet potato paste prepared in advance, lift the oil paper at the bottom, roll it up and refrigerate for half an hour

Materials required:

Qifeng cake body: 1: proper amount

Yolks: 3

Sugar: 15g

Milk: 45ml

Corn oil: 30ml

Purple sweet potato paste: 50g

Low gluten powder: 65g

Qifeng cake body: 2: proper amount

Protein: 4

Purple potato filling: appropriate amount

Powdered sugar: 60g

Butter: 50g

Animal cream: 50ml

Note: the cake roll must be refrigerated, and the purple potato paste filling inside will be better

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Zi Shu Ni Dan Gao Juan