Vision, taste and freshness -- kumquat cake roll
This cake roll todaySmall and fresh in both visual and tasteLike small fresh cakesNot so boringEvery bite is fresh and pleasantly surprisedBring such a cakeGo to the nature with green mountains and green watersIt's definitely a pleasureIt is still very cold in Northeast ChinaThe grass is not green and the flowers are not bloomingBut it doesn't matterWarm up firstGo back to spring outing when it's warm
Step 1 . Cut the orange in half and remove the flesh.
Step 2 . Remove the pulp and chop it.
Step 3 . Beat the egg white and pour the fine granulated sugar in three times. When you lift the egg beater, the egg white can pull out an upright sharp corner, and the top of the sharp corner can be bent. Put the beaten egg whites into the refrigerator and refrigerate
Step 4 . Add 5 egg yolks into 30 grams of fine granulated sugar and break them up. Add 40 grams of milk and 40 grams of salad oil in turn, and stir evenly. Then add the sifted flour and gently stir with a rubber scraper. Do not over mix to prevent the flour from glutening.
Step 5 . Add the chopped tangerine and stir well.
Step 6 . Put 1/3 protein into the egg yolk paste. Gently mix with a rubber scraper. After mixing evenly, pour the egg yolk paste into the bowl containing the egg white, and mix evenly until the egg white and egg yolk paste are fully mixed. Pay attention to mixing up and down, and do not draw circles to avoid protein defoaming.
Step 7 . Pour the mixed cake paste into the mold, smooth it, hold the mold with your hand and shake it twice on the table to shake out the air bubbles inside.
Step 8 . Put it in the preheated oven, 160 degrees, about 20 minutes
Step 9 . Beat with light milk and fine sugar.
Step 10 . Spread the whipped cream on the dried cake slices, roll them up, put them in the refrigerator and slice them.
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