Chinese Food
Butterbean cake cake roll
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It turns out that butterfly bean flowers can be so beautiful. I forgot to use it all the time after I bought it. I turned it out yesterday and tried it. I like the color. In addition, Korean cake is added to the stuffing
Cooking ingredients
Cooking Steps
Step1:Boil the water and the Butterbean in a small pot for a while (about 3 minutes). Just turn the color darker. Take out the Butterbean and leave 45 grams of Butterbean water.
Step2:Mix 45g of butterpea water and 36g of corn oil until emulsified.
Step3:Sift in the low gluten flour and mix well with the hand beater & quot; Z & quot; shape.
Step4:Add the yolk and stir in the same zigzag pattern.
Step5:Put a few drops of white vinegar into the egg white. Add sugar three times and beat to the sharp corner.
Step6:Take one third of the protein and put it into the egg yolk paste and mix well.
Step7:Then mix with the rest of the protein paste.
Step8:Pour the cake paste into the Yangchen Chinese Red baking tray. Shake the mold a few times. Shake out the bubbles. Preheat the oven at 180 ℃ for 10 minutes and bake for 25 minutes.
Step9:Whisk the cream with sugar powder and add in the batter and peas.
Step10:Put the cake into the cream filling and roll it up. Wrap it with oil paper. Refrigerate it for 30 minutes, then take it out and cut it to enjoy.
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:1. Don't cook it too long. If it takes too long, the color will be dark. 2. Each oven has a different temper. The temperature and time should be adjusted by yourself. There are skills in making delicious dishes.
