Chinese Food
Spinach strawberry cake roll
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Ouch. Not bad. Natural and safe pigment. If you don't look at the title, it doesn't look like Matcha cake roll? You're welcome. This spinach cake roll is a combination of beauty and connotation. Spinach + Strawberry. Small and fresh combination.
Cooking ingredients
Cooking Steps
Step1:Separate the protein from the yolk. Put corn oil in the yolk. Stir well.
Step2:Mash spinach and water 1-1 with a blender. Add to the yolk paste. Stir well.
Step3:Sift in the low gluten flour. Cut and mix evenly.
Step4:Put the protein into a basin without water or oil. Beat until the fish eye is in the shape of a bubble, and then add a third of sugar.
Step5:Whisk until there is a grain and add the second sugar. Add the third sugar after the grain is obvious. Whisk until it is wet foaming
Step6:Add one third of the protein to the yolk paste. Cut and mix well.
Step7:Pour the yolk paste into the remaining protein. Cut and mix well.
Step8:Spread the tarpaulin on the baking tray. Pour the batter into the baking tray. Smooth it. Shake out the big bubbles. Preheat the oven to 150 degrees. Bake in the middle layer for about 20 minutes.
Step9:Turn the cake upside down. Tear off the tarpaulin and let it dry until it's warm
Step10:Whisk the cream to a smooth state. Spread it on the front of the cake. Then spread the chopped strawberries. Roll them up and refrigerate them for half an hour. Slice them.
Step11:Finished produc
Cooking tips:1. The above materials are suitable for 11 inch gold square plate. 2. Be careful when mixing the batter to avoid defoaming. 3. Baking time and temperature are for reference only. Please adjust the temperature performance of each oven properly. There are skills in making delicious dishes.
