#aca烤明星大赛#patterned Bean Paste Rolls
1.
Prepare all ingredients.
2.
Separate the egg whites and yolks.
3.
Stir the oil and water, add 20 grams of sugar, and mix well.
4.
Sift in the low powder and stir evenly without particles.
5.
Add the egg yolks, one by one into the cake batter.
6.
Cut and mix evenly.
7.
Add 25 grams of sugar to the egg whites in portions, and pass until 7-8 to distribute.
8.
Take out a tablespoon of egg yolk paste and add cocoa premix powder and mix well.
9.
Take a spoonful of egg white and add it to the cocoa yolk paste. Cut and mix evenly into the piping bag.
10.
Cover the baking tray with baking paper, and use the piping bag to draw your favorite patterns.
11.
Preheat the upper tube to 170 degrees and lower the tube to 150 in the oven. Put in the baking tray and bake for 2 minutes until the cocoa cake batter is solidified.
12.
When baking the pattern, add the remaining whipped egg white to the cake batter, cut and mix evenly.
13.
Remove the baking tray from the oven and pour the cake batter onto the solidified cocoa cake batter.
14.
Smooth the cake batter.
15.
Continue into the oven for 20-25 minutes.
16.
Take out the baking tray and tear off the greased paper.
17.
After it has cooled slightly, cut off the edges, buckle the cake slices upside down on another type of greased paper, and put in an appropriate amount of bean paste and mango cubes.
18.
Roll up the cake gently, and wrap the cake roll with oil paper. Refrigerate and slice for 1 hour.
Tips:
If there is no ready-mixed powder, you can directly add 5 grams of cocoa powder to the cake batter. The baking time and temperature should be adjusted according to the specific conditions of your own oven.
