Low sugar version of cherry cake roll(di tang ban sheng nv guo dan gao juan )

Low sugar version of cherry cake roll

Introduction:

"This amount is still redundant for my baking tray, so I made some cupcakes. This time, the cake roll is made with fruit juice and dried fruit. These things are high in sugar. Because of this, when making the cake, a lot of sugar is reduced. It will not be too greasy and it will be healthier! ~~”

Production steps:

Step 1: separate the egg white and yolk into two pots (the basin of egg white should be free of water and oil). Add 8 grams of sugar into the yolk.

Step 2: stir well and add the grape juice.

Step 3: stir well, add salad oil and stir well.

Step 4: add the sifted low flour and corn starch for three times and mix well.

Step 5: add 30 grams of sugar and Tata powder into the egg white, start beating at low speed with the egg beater, and then turn to high speed until a small vertical point appears.

Step 6: cut the dried fruit into small cubes.

Step 7: pour into the egg yolk paste and turn evenly.

Step 8: add 1 / 3 protein cream to the remaining yolk paste.

Step 9: mix well.

Step 10: pour back to the rest of the cream.

Step 11: stir evenly, pay attention not to defoaming.

Step 12: pour the yolk cream into the baking pan and bake at 165 ℃ for 20-25 minutes.

Step 13: after baking, turn it upside down to a piece of oil paper, air it until it is warm, tear off the oil paper on the surface, cover it again to prevent the surface from drying, turn it around after it is cool, tear off the oil paper on the top, and use a knife to scratch on the surface of the cake, instead of cutting it off, smear the whipped cream.

Step 14: roll up and refrigerate.

Materials required:

Eggs: 4

Sugar: 830g

Meizhiyuan grape juice: 60g

Salad oil: 30g

Low powder: 90g

Corn starch: 10g

Tata powder: 1g

Virgin dried fruit: moderate

Cream: moderate

Note: pay attention to preparation work, low powder should be screened three times for standby. The protein cream is between wet and hard. First play at low speed, then slowly adjust it, and finally play at low speed for 1.5 minutes. In the baked cake network, it is necessary to tear off the surface oil paper while it is hot. I think it is easier to tear it when it is a little cooler. After baking, put it on the drying net immediately to cool off. Tear off the oilcloth and cover it again to prevent the cake from drying. When rolling, it's easier to roll the cake by printing a few horizontal marks on the surface of the cake. It's easier to roll the cake before it's completely cold. Finally, refrigerate and set it before cutting.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Di Tang Ban Sheng Nv Guo Dan Gao Juan