Purple potato green tea cake roll
Step 1 . Peel the purple potato and cut it into small pieces. Steam for 15 minutes.
Step 2 . Take it out and put it into the fresh-keeping bag and press it into mud with a rolling pin.
Step 3 . Add condensed milk, sugar and proper amount of water and mix well.
Step 4 . First mix the egg yolk and fine sugar, and then beat with an egg beater.
Step 5 . The egg yolk is beaten until it is bulky, thick and light in color.
Step 6 . Add the corn oil in three times. Beat it with an egg beater until it is well mixed and add it again.
Step 7 . Add water and stir well. Mix low gluten flour with baking powder and green tea powder. Sift into egg yolk.
Step 8 . Stir evenly with a rubber scraper to form egg yolk batter. Put the egg yolk batter aside and set aside.
Step 9 . When the egg white is whisked to the fish eye bubble state, add 1 / 3 of fine granulated sugar.
Step 10 . Continue to beat and add the remaining sugar in two times. Finally, the protein is sent to the wet foaming state (after lifting the egg beater, the protein is pulled out of the curved sharp corner).
Step 11 . Put 1 / 3 protein into egg yolk bowl and stir well; Add 1 / 3 of the egg white to the egg yolk bowl and continue to stir.
Step 12 . Pour the batter into the baking pan covered with tin foil or oil paper, smooth it, and shake it vigorously to let the big bubbles inside the batter escape. Place the baking tray in a preheated 180 degree oven and bake for 15-18 minutes until the surface is golden.
Step 13 . Prepare a new piece of oil paper, pour the cake on it, and remove the oil paper from the cake while it is hot. Now the bottom of the cake is up.
Step 14 . After the cake cools down slightly, turn the cake upside down and put a layer of purple potato paste on the surface of the cake.
Step 15 . Cut one side of the cake but do not cut it.
Step 16 . Take a rolling pin and wrap it around the oil paper. Roll the rolling pin back and push the cake roll forward. All the way to the end. The oil paper was wrapped around the rolling pin, and the cake roll was formed; Finally, wrap the rolled cake roll with oil paper and twist both ends into a candy shape. Put it in the refrigerator for half an hour, and then cut it.
Step 17 . Finished products.
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