Bean paste sponge cake roll
This cake roll still uses the egg sponge cake. The cake is very delicious, even if it doesn't contain stuffing The secondary weight is very small. Only one egg is used. The small roll can be cut into 9 pieces. The weight of one person can be doubled if you want to do more1. please refer to the rolling method of coffee sponge cake roll for the rolling method of cake roll2. red bean paste stuffing can be filled with an appropriate amount of sugar according to personal taste
Step 1 . Large collection of materials, separate the egg white and yolk, melt the butter in water, and spread oil paper on the baking tray
Step 2 . Add 15g of fine granulated sugar to the egg white at the beginning, beat until it foams wet, and small hooks appear
Step 3 . Add 3 grams of fine granulated sugar to the egg yolk, beat with an egg beater until the granulated sugar melts. The egg yolk thickens
Step 4 . Stir the red bean paste with the milk, then pour it into the egg yolk
Step 5 . Put 1/3 of the egg white into the egg yolk and turn it up and down with a silicone spatula
Step 6 . Pour back the remaining protein cream and mix well
Step 7 . Sift in low flour twice, and turn it evenly each time
Step 8 . Take a little batter and put it into the butter. Stir it quickly and then pour it back into the remaining batter. Stir it up and down evenly
Step 9 . Pour the batter into the baking pan and put it into the preheated oven. Heat it up and down at 175 ℃ for about 10 minutes. Because the amount is small, check it frequently. Don't overcook
Step 10 . Red bean paste, add softened butter, mix well with the electric whisk, then slowly add normal temperature milk, mix well
Step 11 . Please refer to the previous article about the roll method of the cake roll. Apply the red bean paste filling on the cake
Step 12 . Tighten both ends of the oil paper and refrigerate it for 2 hours
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