Carrot cake roll(hu luo bo dan gao juan )

Carrot cake roll

Introduction:

"This carrot cake roll not only uses shredded carrots as the surface decoration, but also adds carrot juice to the cake body, so that the nutrition of the cake is more comprehensive. This is also a way to eat carrots, although there are too few carrots to eat, ha ha. But the two babies in my family are very happy to eat. They love sweet food

Production steps:

Step 1: separate the egg yolk protein, put the protein into the refrigerator and freeze for about 30 minutes until the surface of the protein freezes

Step 2: pour the frozen protein into an oil-free and water-free basin and add lemon juice,

Step 3: beat the egg beater at low speed until it bubbles, and add 1 / 3 sugar

The fourth step: turn to high speed agitation until the protein has a fine foam, plus 1/3 sugar.

Step 5: continue to stir at high speed. When the protein is very delicate and can draw lines, pour in the remaining 1 / 3 sugar

Step 6: stir at high speed for half a minute, then turn to low speed until you lift the beater and have a straight tip

Step 7: the protein is very tense and delicate, without big bubbles. This is a beautiful protein.

Step 8: pour the egg yolk and grape seed oil into the basin, and I also put a little butter in it. Only 10 grams replace a small part of the oil

Step 9: stir well until the egg oil is blended, then add yogurt and carrot juice

Step 10: stir well and add a spoonful of honey

Step 11: stir again

Step 12: sift the low gluten flour twice in advance, and then sift it into the egg yolk

Step 13: stir well to make yolk paste

Step 14: add about 1 / 3 of the protein to the egg yolk paste

Step 15: mix evenly by turning

Step 16: pour in the remaining protein

Step 17: continue to stir well without dry powder.

Step 18: spread oil paper on the baking pan and sprinkle shredded carrots evenly

Step 19: pour in the cake paste and shake out the bubbles

Step 20: preheat the oven at 150 ℃ for 5 minutes, bake on and off the fire for 15 minutes, then turn on the fire to 120 ℃, continue to bake at 150 ℃ for 10 minutes

Step 21: bake the cake, turn it upside down and let it cool.

Step 22: add powdered sugar to the cream

Step 23: stir until it doesn't flow, lift the egg beater to have a triangle

Step 24: spread the cream on the cake

Step 25: roll it up, wrap it in oil paper, and refrigerate it for more than 2 hours

Step 26: after shaping the cake roll, cut into sections to enjoy.

Materials required:

Eggs: 7

Grape seed oil: 60g

Sugar: 80g

Honey: 15g

Low gluten powder: 120g

Carrot juice: 60g

Lemon juice: 1 teaspoon

Shredded carrot: 60g

Yogurt: 50g

Cream: 150g

Sugar powder: 15g

Note: adjust the heating temperature is to show that the color is not too heavy, can not adjust the temperature, 150 degrees bake 20-22 minutes can also be.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hu Luo Bo Dan Gao Juan