Sweet potato(hong shu meng bu lang )

Sweet potato

Introduction:

Production steps:

Step 1: cake: separate the egg yolk protein in a container without water and oil.

Step 2: beat egg yolk and 20g sugar with electric beater until thick and white.

Step 3: add 60 grams of sugar into the protein in three times, and beat it with electric beater until it foams wet.

Step 4: pour one-third of the egg yolk paste into the egg yolk paste, stir it with a scraper, then pour one-third into the egg yolk paste, stir it evenly again, and then pour the egg yolk paste into the remaining one-third of the egg yolk paste.

Step 5: add melted butter (about 40 ℃), pour in evenly and mix well.

Step 6: sift in low gluten flour and mix well.

Step 7: pour the cake paste into the baking tray covered with oil paper, preheat the middle layer of 180 degrees, heat up and down the oven, color for 12 minutes, take it out, put it on the grill, and tear off the oil paper.

Step 8: filling preparation: after the sweet potato is steamed, it is crushed, then sifted and pressed with force. Of course, it's better to have a machine.

Step 9: Cream with sugar, add sweet potato.

Step 10: spread the sweet potato cream on the cake slice. At the beginning, apply a little more. The more you go up, the less you go up. You can leave the last little bit untouched. It's easy to roll up.

Step 11: after rolling, refrigerate for more than half an hour.

Step 12: Flower mounting material: beat the butter melted at room temperature until smooth and grainy, add sweet potato and rum, put it into the flower mounting bag, take out the cake roll, squeeze it into strips with a thin flower mounting mouth, and finally sprinkle a little roasted almond slices

Step 13: as shown in the figure

Materials required:

Eggs: 4

Low gluten flour: 50g

Fine granulated sugar: 80g

Melted butter: 40g

Cream: 150g

Sweet potato paste: 100g

Almond slice: moderate amount

Salt free butter: 50g

Rum: 5g

Note: 1. All the mixing can not be circled. Pay attention to defoaming. 2. It's better to tear the oil paper while it's hot, but you can't tear it right out of the oven. Do not roll the cake too cold, otherwise it will not roll well. Cake can not be baked too long, easy to roll up when the fracture.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Shu Meng Bu Lang