#aca烤明星大赛# Celery Sauce Cake Roll
1.
Wash the celery leaves and put them in a juicer
2.
The squeezed vegetable juice should be filtered out of the momo
3.
Separate the egg whites and yolks into separate containers
4.
Put 10 grams of sugar and oil on the egg yolk, whipped smoothly, add vegetable juice and whipped into vegetable juice
5.
Blended and smooth vegetable juice
6.
Egg white, put sugar in three times, put big bubbles and put sugar, whipped at low speed, and watched as it became thick. The second time put the sugar and the third time there were small lines. The whole process was about 5 to 6 minutes, and the egg beater appeared small Hook and stop beating
7.
The beaten egg whites are set aside, dig a piece of egg whites and put it in the vegetable juice
8.
Stir up and down with a silicone knife, don't make a circle to avoid defoaming after mixing. Preheat the oven
9.
Line the baking tray with greased paper, gently lift it up and knock it a few times
10.
Heat the oven at 140 degrees for 20 minutes, bake the cake and take it out. Dry the net upside down and cover it with greased paper to prevent moisture loss. The print on the net can be used to lightly draw the line and don’t cut it through. The jam or cream rolls up and sets the shape and it's OK
11.
Picture sharing
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Picture sharing
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Picture sharing
Tips:
1. Be careful not to overdo the egg whites,
2. The eggs are best left at room temperature for a few hours, which will help the egg whites to be beaten.
3. You can put a few drops of lemon or white vinegar to beat the egg whites
4. Vegetable juice cake should not be exposed to sunlight, it will oxidize very quickly
5. The temperature and time of different ovens are different for reference.
