Cake rolls are certainly familiar to everyone. They are a common cake in dessert shops. The cake rolls are delicate, soft and delicious. They are very popular among the public and come in many varieties. According to the taste, there are cream rolls, jam rolls, Oreo rolls, original rolls, meat floss rolls. According to the recipes, there are small four rolls, basic rolls, floating cloud rolls, etc. No matter what kind of cake roll, the basic key to success is that it does not shrink or crack. When many friends make cake rolls, they bake them well, but they shrink as soon as they are baked, or they crack as soon as they are rolled. Which step is done? Wrong?

Purple sweet potato cake roll

Ingredients:

Egg yolk paste: 90 grams of milk, 60 grams of corn oil, 90 grams of low-gluten flour, 4 egg yolks

p>

Protein paste: 4 egg whites, 60 grams of fine sugar

Cake roll filling: 250 grams of purple sweet potato puree

Production process:

1. Prepare the ingredients and weigh them separately. For eggs, use 4 large eggs. If they are small grass eggs, you can use 5 eggs. I made the purple sweet potato puree myself. Steam the purple sweet potato, add sugar, condensed milk, and milk and mix well with a stir stick. Add butter to a pan and stir-fry in a non-stick pan.

2. First separate the egg white and egg yolk. The white must be placed in a water-free and oil-free container.

3. Make egg yolk paste: Pour milk and corn oil into a basin, stir with a manual egg beater until completely emulsified. After it is completely emulsified, it is relatively thick and no oil is visible.

4. Sift the low-gluten flour into a basin and stir evenly with a manual egg beater until there are no more dry flour particles.

5. Pour the separated egg yolks into the batter, stir well with a manual egg beater, and mix evenly. Do not over-stir to prevent the batter from forming gluten.

6. The stirred egg yolk paste is smooth and delicate, as shown in the picture.

7. Make meringue: Put the separated egg whites into a water-free and oil-free chef's machine jar, install it on the chef's machine, and start the chef's machine to whip quickly. At the same time, start preheating the oven to 150 degrees.

8. During the whipping process, add fine sugar in three batches, beat the egg whites until obvious lines appear, and lift the whisk head to form a large curved hook.

9. Use a spatula to take one-third of the meringue and put it into the egg yolk paste. Use a spatula to stir and mix evenly. Be careful not to stir while stirring to prevent the egg paste from defoaming.

10. Pour all the mixed egg batter into the meringue, and mix together evenly. The final mixed cake batter will be smooth and delicate, as shown in the picture.

11. Line a 28*28 square baking pan with parchment paper, pour the mixed cake batter into the baking pan, smooth it out with a spatula, lift the baking pan and gently shake out the big air bubbles.

12. Place the baking sheet into the middle shelf of the oven and bake for 32 minutes. The cake will fall back from its highest point and become golden in color.

13. After taking it out of the oven, place it on a cooling rack, let it dry on the surface for 1 minute, cover it with oil paper, turn it upside down, unmold it and let it cool.

14. Spread the purple sweet potato puree on the cake body and spread it into an even layer. Need to be reminded here, if you roll it on the front, apply the purple potato puree on the back. If you roll it with a towel on the back, apply the purple potato puree on the front.

15. After applying it, roll it up with a rolling pin and put it in the refrigerator for 30 minutes to set.

16. After shaping, take it out, cut it into small pieces with a serrated knife, put it on a plate and eat it. If you can’t finish it at one time, seal it in a crisper and keep it refrigerated.