Pistachio red bayberry cream roll
Today, I bought delicious happy jam, which is used to make cakes. The color is fresh and good-looking, and there is a strong smell of nuts. In the middle is bayberry Xiangti cream. The full-bodied happy fruit fragrance and sweet and sour waxberry Xiangti cream collide to produce a surprising taste, which is really great! Today, I'd like to share my practice with you. If you like these two ingredients, you must have a try!
Step 1 . Mix and emulsify corn oil and milk, sift in low gluten flour and mix well, add happy jam and mix well.
Step 2 . Separate the egg yolk from the egg and mix it well in pistachio batter. Freeze the protein in advance until the edge freezes. The beaten protein cream will be more delicate.
Step 3 . Add the fine granulated sugar into the egg white twice to beat, take 1/3 of it and put it into the egg yolk paste to mix well.
Step 4 . After mixing, pour into the remaining protein cream and continue to mix well.
Step 5 . Put a silicone pad on the baking pan, pour the batter into the gold pan, and shake out bubbles after smoothing. Preheat the upper and lower tubes of the oven at 150 degrees, and put the baking pan into the middle and lower layers of the oven (if there are only three layers, put it into the middle layer).
Step 6 . Bake at 150 ℃ for about 28-30 minutes. Put it out and warm it. The baking time is adjusted according to your own oven.
Step 7 . After demoulding, face up, beat light cream with sugar to 80%, add bayberry jam and continue to beat, apply it to the cake body, and roll it up with a rolling pin.
Step 8 . Put it into the refrigerator for 2-3 hours, take out the cut pieces, beat 50g light cream, squeeze it, and then decorate it with fresh bayberry or cherry. The beautiful and delicious pistachio bayberry cream roll is ready!
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