Sweet potato cake roll(hong shu dan gao juan )

Sweet potato cake roll

Introduction:

"It's the third time I've made a cake roll since I just learned to bake. The first time it was not good, but it was a success. The second time, I was anxious and uncomfortable. I couldn't figure out what was the most important step. So I used the usual method of baking Qifeng cake, and I failed three times in a row. After that, I slowly look for the reasons, each time because the cake is too soft and broken. It turns out that the yolk is not whipped (no toughness), but the protein is too whipped (easy to crack). Through this time, I don't want to worry about failure and waste materials any more. Choose sweet potato as sauce because you like it. It's also very convenient. There's no need to buy jam everywhere. What's important is that what the supermarket bought back is not necessarily safe, besides, it's too sweet and not delicious! Purple potatoes are also good, or potatoes, oranges and other things, just like it. Come on, love baking, keep going... "

Production steps:

Materials required:

Low powder: 80g

Eggs: 4

Milk: right amount (for sweet potato paste)

Condensed milk: 25g (for sweet potato paste)

Huangxin sweet potato: 110g

Salad oil: 50g (corn oil)

Fine granulated sugar: 20g (in egg yolk)

Baking powder: 2G

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Hong Shu Dan Gao Juan