#aca烤明星大赛#carrot Mashed Potato Cake Roll
1.
main ingreadient.
2.
First make the mashed potatoes for the filling. Peel the potatoes, wash and cut them into thin slices, add 10 grams of water to the container, close the lid of the container, and put the potatoes in the microwave on high heat for 3.5 minutes until the potatoes are ripe.
3.
Take 280 grams of cooked potatoes, put them in a blender, add 15 grams of milk, 20 grams of mayonnaise, 10 grams of butter, 1/4 teaspoon of salt, and an appropriate amount of black pepper.
4.
Beat into delicate mashed potatoes and set aside.
5.
Wash and slice carrots, put them in a container, and microwave on high heat for 3 minutes until cooked.
6.
Take 70 grams and roll into carrot puree for later use.
7.
Wash and squeeze one tomato, take 30 grams and set aside (do not add water, but the original juice).
8.
Add 10 grams of sugar and 20 grams of corn oil to the egg yolk and beat until emulsified.
9.
Add carrot puree and tomato juice and stir well.
10.
Sift in the flour.
11.
Mix well, do not stir in a circular motion to prevent the batter from becoming gluten. The mixed batter is thicker.
12.
Add a few drops of white vinegar or fresh lemon juice to the egg whites, add 20 grams of sugar in 2 portions, and beat until moist and foamy.
13.
Take 1/3 of the egg white and put it in the batter.
14.
Stir evenly.
15.
Pour the mixed batter back into the remaining egg whites.
16.
Stir evenly.
17.
Pour the mixed batter into the baking pan (baking pan size: 28 cm * 28 cm), smooth the surface with a scraper, pick up the baking pan and drop it twice on a flat table to shake out large bubbles.
18.
Preheat the oven in advance (the time and temperature are for reference only, please adjust appropriately according to your own oven temper). The upper and lower pipes are 160 degrees, the middle level, 25 minutes. Come out of the oven immediately after baking.
19.
When the cake slice reaches the temperature of the palm of your hand, put a large piece of baking paper underneath, cut the bevel at the top, cut a few knives at the beginning, and the depth is 1/2 of the cake slice (conducive to rolling up).
20.
Spread the mashed potatoes evenly, sprinkle with cooked broccoli and chopped carrots (vegetables are blanched with boiling water in advance until cooked and drained).
21.
Roll into a roll.
22.
Wrap it in baking paper, put it in the refrigerator for 30 minutes, and then cut into small pieces for serving.
Tips:
The carrot puree does not need to be crushed to be too delicate, and a little bit of crushed particles is in the cake batter, which will make the finished cake look more beautiful.
