Spinach Yam Cake Roll-You Are Foodie

By Erica
44

Spinach Yam Cake Roll

It's a great honor to enter the final stage of this ACA baking star competition. In fact, strictly speaking, I should be a partial Baker. I like to make bread (bread is not good), and I haven't made cakes and biscuits for several years. The reason is that the heat is too high, and there are a lot of butter and sugar! However, seeing the theme of this final, I saw a bright spot. It seems that many people have noticed this. How to reduce the heat of baked pastry seems to be a trend in the future! I wanted to learn how to make a cream cake roll a long time ago, but I was deterred when I saw so much cream. Seeing the theme of this competition, I had a whim. It would be better to make a yam cake roll and replace the cream roll with healthy yam paste. When I thought of doing it, I quickly called for practice. I used spinach juice for the cake, because I thought that if the green cake was rolled with white yam mud, it would be very pleasing to the eye, and the effect would be OK, but the yam mud would certainly not be as full and light as the cream roll in the cake, but yam, which is a food material, can nourish the spleen and stomach, nourish the body fluid and lungs, and nourish the kidney and astringent essence. There are so many benefits! Old people and children are more suitable.

Main Ingredients

Auxiliary Ingredients

At first, I wanted to make it with firewood eggs. Later, I thought that the yolk of firewood eggs was too yellow, and it might not be green with spinach juice, so I used ordinary red eggs.2. Yam paste must be sifted, so that the cut surface is fine and good-looking, and tastes better.When cutting, wipe the knife once and then cut the next time. The cutting surface is more beautiful.

Step 1 . Prepare ingredients: eggs, yams, corn oil, milk, sugar, salt, lemon juice, low gluten flour.

Step 2 . First, wash and peel the yam and steam it in an electric cooker

Step 3 . Press the Steamed Yam into mud and sift it. Then add 100g milk and 20g sugar and mix well.

Step 4 . Mix 1 gram of salt with 50 grams of low gluten flour and sieve it three times

Step 5 . The egg yolk and egg white are separated and opened in two containers

Step 6 . Add 40g corn oil and 7g sugar into the egg yolk and mix well

Step 7 . Add 40 grams of spinach juice and stir well (I use 45 grams of fresh spinach leaves and 60 grams of water to make spinach juice)

Step 8 . Finally, put in the sifted powder and mix it evenly

Step 9 . Add two drops of lemon juice to the egg white

Step 10 . Beat with an egg beater until there is a rough bubble. Add the remaining 33 grams of white granulated sugar three times to beat

Step 11 . Whisk the egg white until the egg cream is lifted with an egg whip and there is a big hook

Step 12 . Put a tablespoon of protein cream into the batter, cut and mix well

Step 13 . Then pour the mixed paste into the protein cream basin and continue to cut and mix evenly

Step 14 . Spread an oilcloth in the baking pan and pour the cake paste into it. If the surface is uneven, scrape it with a scraper. The cushion cloth will fall on the table several times to shake away the big bubbles.

Step 15 . Put it into the preheated oven, count the second layer from the bottom, and bake it at 170 ℃ in the upper tube and 160 ℃ in the lower tube for 22 minutes

Step 16 . After baking, take out the baking tray in time, buckle the cake upside down on a clean oilpaper, and tear off the oilcloth

Step 17 . Then turn the cake over and put a thick layer of yam mud on the surface, leaving a strip of yam mud on the top.

Step 18 . Roll up the cake with the help of a rolling pin

Step 19 . Pinch both ends of the oil paper tightly and put it into the refrigerator for 2 hours

Step 20 . After cold storage, open the oil paper, cut off the irregular parts at both ends, and then cut into sections to eat.

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