Mango Cream Roll(mang guo nai you juan )

Mango Cream Roll

Introduction:

Production steps:

Step 1: put the protein into a stainless steel container without oil and water.

The second step: until the rough foam appears, add 20 grams of granulated sugar.

Step 3: beat until the bubbles are thinner, add the remaining 20 grams of sugar.

Step 4: beat until the hard foam, lift the egg beater to pull out the small sharp corner, be careful not to beat, after beating, put it into the refrigerator for refrigeration.

Step 5: put the egg yolk into another large bowl, add sugar, milk and vegetable oil, and stir well.

Step 6: sift in low gluten flour

Step 7: use a rubber spatula for a little bit.

Step 8: open the egg beater at a low speed and quickly stir the batter evenly. This process is about 10 seconds. It can't be too long to avoid gluten in the flour. Use a rubber shovel to stir it a little (don't circle it, stir it like stir frying to avoid gluten in the flour).

Step 9: take out the protein cream, dig 1 / 2 into the egg yolk paste. Stir evenly, do not circle, so as to avoid defoaming, stir like stir frying.

Step 10: pour in the rest of the protein cream and mix well

Step 11: pour it into the baking tray covered with oil paper, put it into the preheated oven, and bake at 160 ° for about 25 minutes (set according to the oven temperature).

Step 12: when baking the cake, we prepare the filling: put the mango meat into the cooking machine and smash it.

Step 13: add some sugar to the cream and beat it to 90% fat first (don't add too much, you can taste it while beating, add it according to your own taste)

Step 14: pour in the mango puree

Step 15: continue to call until 10, distribute and refrigerate.

Step 16: after the cake is baked, immediately take out the inverted button on the baking net and remove the oil paper by heat.

Step 17: put it to room temperature, turn it over, spit a layer of cream, and leave the rest for surface decoration.

Step 18: gently roll up from bottom to top, use oil paper to roll, do not roll directly by hand, otherwise it will crack. After rolling, put it in the refrigerator for more than 1 hour.

Step 19: shape and cut into pieces

Step 20: put the remaining cream into the decoration bag and squeeze some on the surface

Materials required:

Protein: 4

Egg yolks: 4

Milk: 50g

Low gluten flour: 80g

White granulated sugar: 70g, protein 40g, egg yolk 30g

Vegetable oil: 35g

Animal cream: 120g

Mango meat: 30g

Note: when using the egg beater to beat the flour in the batter, you must pay attention to it. The time must be controlled well, not too long, so as to avoid gluten. Mixed with protein and egg paste, you can't make a circle, just like stir fry.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mang Guo Nai You Juan