Chinese Food
Can leaves also dye? Small fresh cake rolls from Southeast Asia
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Do you remember the beautiful leaves in the small box that made coconut milk simmer last time? In fact, it can also eat Oh ~ used to make cakes. Fresh, sweet and delicious. Focus on the official account of microcommunity. An original video recipe every day.
Cooking ingredients
Cooking Steps
Step1:After juicing the leaves with water, filter and take 50g of juices for standby.
Step2:Separate the egg white and yolk. Add salad oil and multicolored juice into the yolk and mix well. Sift in low gluten flour and pour in lemon juice and mix well. Don't over mix. Avoid flour gluten.
Step3:When the egg white is beaten to the coarse bubble, add 1 / 3 of the fine sugar and mix well. Drop in the lemon juice, and then pour in the remaining fine sugar in several times. Beat the protein to the state of 7 points wet and dry, which can prevent cracking during baking. Drop lemon juice during the beating process to make the protein cream more stable.
Step4:Pour 1 / 3 of the egg white cream into the egg yolk paste and mix well. Then pour the mixed egg yolk paste back into the remaining egg white cream and mix well.
Step5:Preheat the oven. Put baking paper on the baking tray. Pour in the cake paste. Spread it slightly. Shake out the bubbles.
Step6:Put it into the middle layer of the oven. Heat it up and down at 170 ℃ for 25 minutes.
Step7:Take out the baked cake. Shake the hot air gently. Leave it for 10 minutes, then demould it. Cut off the uneven places around the cake.
Step8:Beat the cream to 9 and distribute. Spread evenly on the cake slice. Stack the cream on the back 1 / 3 of the cake slice. Put in the yellow peach fruit. Whipped cream to a more rigid state. Easy to roll up the back shape.
Step9:With the help of a rolling pin, after rolling up the cake roll, wrap it with baking paper and refrigerate it for shaping.
Step10:Take out the set cake roll, cut off both ends, and decorate the top with cream and yellow peach seeds.
Cooking tips:1. Stir the yolk paste until there is no dry powder. Do not over stir it to avoid gluten. 2. Add sugar when beating the egg white until it is thick. Drop lemon juice into the egg white to make the cream more stable. 3. It is not suitable to beat excessive protein until it is wet and dry. It is not easy to crack during baking. 4. Beat the cream hard. The cake roll is easier to roll. But it should not be beaten too long. Otherwise, the cream water and oil will be separated. The contents and pictures of this recipe are owned by the microbody community. The contents of the recipe cannot be reproduced without permission. There are skills in making delicious dishes.
