Avocado Strawberry Cheese Roll
1.
Separate the egg whites and yolks, wash the strawberries twice and soak in light salt water
2.
Add egg yolks to water and salad oil
3.
Stir well
4.
Sift in low-gluten flour
5.
Stir well
6.
Add the confectioner's sugar to the egg whites three times to beat, and you can start to preheat the oven. 150 degrees
7.
Just hit the curved hook
8.
Add one-third of the egg whites to the egg yolk and mix well
9.
Pour the mixed egg yolk paste into the remaining egg whites, cut and mix, and mix evenly
10.
Pour into the prepared golden plate
11.
Push the silicone spatula to the four corners
12.
Shake left and right to shake out bubbles, put in the middle of the preheated oven, 150 degrees for 20 minutes
13.
At this time, we can make stuffing, remove the stems and cut half of the strawberries into the blender
14.
Add 40 grams of cheese and beat until fine, then add the remaining 40 grams of cheese, add 10 grams of powdered sugar and beat finely
15.
Half-dig out the flesh of the avocado
16.
Put it in a mixing cup, add 15 grams of powdered sugar and beat until smooth
17.
Pour all into the big plate and mix well
18.
Whipped cream and 10g powdered sugar to whip
19.
Mix the whipped cream and avocado strawberry cheese evenly, set aside
20.
At this time the cake roll is also ready, take it out and let it warm
21.
Turn over the baking tray with oil paper and a grill, and pour out the cake rolls
22.
Turn the cake roll over, stick oil paper on the towel
23.
Spread the filling evenly, put it a little thicker on 1/3 of the head, roll it up with a rolling pin, and put it in the refrigerator for one hour
24.
Take out and cut into pieces
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