Chinese Food
Spinach and yam cake roll
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Today, Ding Dang's mother taught you to make a cake roll with high beauty that can be finished without cream or pigment. The color is made of spinach leaves. The filling is replaced by yam and condensed milk. The taste is no worse than cream cake. It is more nutritious. Yam has the effect of strengthening the spleen and stomach.
Cooking ingredients
Cooking Steps
Step1:Clean spinach leaves. Blanch in water for about 2 minutes.
Step2:Add a little water into the blender to make spinach puree.
Step3:Cool and add in corn oil.
Step4:Emulsification by agitation.
Step5:Sift the low gluten flour.
Step6:Mix well.
Step7:Add the yolk.
Step8:Stir to a delicate state.
Step9:Add white sugar to the egg white twice.
Step10:Take a spoonful of protein and put it in the spinach batter.
Step11:Mix.
Step12:Then pour in the remaining protein.
Step13:Mix all of them evenly.
Step14:Pour in the mold. Shake out big bubbles. Scrape the surface.
Step15:Go up and down for about 190 ℃ for 20 minutes.
Step16:The yam is peeled and cut into thin slices. After steaming, pour in the milk. Use the cooking machine to make it muddy.
Step17:Add some condensed milk and mix evenly.
Step18:When the cake is cool, put it on a new oiled paper and smear it with yam paste.
Step19:Roll them up and tie them tightly. Refrigerate them for more than two hours.
Step20:Cut it and eat it. It's very fresh and delicious.
Cooking tips:If you don't have yams, you can use taro mud or purple sweet potato mud instead. There are skills in making delicious dishes.
