Honey bean cream cake roll(mi dou nai you dan gao juan )

Honey bean cream cake roll

Introduction:

"When I finished the birthday cake for my sister-in-law's niece, there was still a little cream left. So I made this cream bean roll. My son yelled to give it to his other sister. He was in a hurry. Before the cake was completely cool, he rolled it up, and the cream melted slightly."

Production steps:

Step 1: separate the egg white and yolk, add milk to the yolk and beat well, then add corn oil to beat well.

Step 2: sift the low powder and add it into the egg yolk.

Step 3: cut and mix evenly.

Step 4: add a little salt and a few drops of white vinegar into the egg white to beat the fish's eye blisters. Add sugar in three times until it is dry and foamy.

Step 5: add one third of the beaten protein into the egg yolk paste, cut and mix well.

Step 6: pour the yolk paste into the remaining protein.

Step 7: pour it into the baking pan covered with oil paper and shake it with force.

Step 8: preheat the oven, 170 degrees, about 25 minutes. When it comes out of the oven, turn it upside down and let it cool. Tear off the oil paper.

Step 9: spread the whipped cream on the cake.

Step 10: spread a layer of honey red beans.

Step 11: roll up the cake with the help of rolling. Roll it up and set it in the refrigerator for about half an hour.

Step 12: take out and cut into pieces.

Materials required:

Low powder: 100g

Milk: 50g

Corn oil: 500g

Eggs: 5

Sugar: 50g

Light cream: moderate

Honey red beans: right amount

Salt: right amount

White vinegar: right amount

Note: 1, egg yolk paste must be cut up and down mix, can not turn, in order to avoid gluten paste. 2. When rolling the cake, you can easily roll the cake by scratching it with a knife.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Mi Dou Nai You Dan Gao Juan