Bean paste cake roll(dou sha dan gao juan )

Bean paste cake roll

Introduction:

"Soon after I bought the oven, the first thing I wanted to do was cake rolls. Since I used to make cakes with electric pressure cooker, I have published many diaries and recipes in the gourmet world. The first time I used the oven and the first time I made a cake roll, it was not so ideal, but it was also a success. The disadvantage is that the cake is baked for a long time, slightly dry and easy to crack when rolled up. Later, I did it several times and got some experience. The specific improvements are as follows: 1. The baking time was reduced from 20 minutes to 15 minutes, and the temperature was reduced from 175 ℃ to 150 ℃. 2. The batter of 5 eggs is divided into two baking plates and made into two omelets to reduce the thickness. The effect is really good. The color is light and the taste is moist. Of course, if you want some proper re coloring effect, you can extend the baking time

Production steps:

Materials required:

Low powder: 100g

Eggs: 4

Olive oil: 30g

Milk: 50g

Sugar: 40 to 60 g

Red bean paste: right amount

Baking powder: 1g

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Dou Sha Dan Gao Juan