Bean Paste Cake Roll
1.
Ingredients map
2.
Separate the egg white and egg yolk into two clean, oil- and water-free containers.
3.
First add corn oil and water to the egg yolks and beat them with a manual whisk.
4.
Sift the low-gluten flour into the egg yolk paste twice
5.
Mix gently with a manual whisk until no cornstarch is visible.
6.
Add a few drops of white vinegar and a little salt to the egg white, use the third gear of the cook machine to make the bubble and add the first sugar, and use the fourth gear to add the second and third sugar.
7.
It has been sent until a chopstick can be inserted upside down.
8.
Add the egg whites to the egg yolk paste several times, cut and mix evenly, don’t make a circle,
9.
Pour the mixed cake batter back into the container with the remaining egg whites, and continue to cut and mix evenly.
10.
Cut and mix evenly, remember: do not mix in circles. (At this time, the oven is preheated by 180 degrees)
11.
Place the egg batter about half a foot away from the baking pan and pour it into the baking pan.
12.
Use a rubber spatula to smooth out the egg batter, then tap the bottom of the baking pan with your hands to shake out large bubbles.
13.
Put it into the preheated oven, middle and lower level, 180 degrees, bake for about 18 minutes, take it out.
14.
Wait a few minutes for demolding.
15.
Turn it over and make a few strokes with a cutter to make it easier to roll.
16.
Take an appropriate amount of red bean paste, add a few drops of pure water and mix well with a spatula
17.
Spread a layer of red bean paste evenly, leaving a little not to be spread.
18.
Roll up from one side and let it stand for a while with the interface facing down.
19.
Use oil paper to help roll up and put in a fresh-keeping bag, put it in the refrigerator, and refrigerate it overnight.
20.
Cut and eat the next morning.
Tips:
1. The red bean paste is ready-made and sugar has been added. Because it is taken from the refrigerator, it must be moistened with pure water.
2. When the baked cake is out of the oven, you can use your fingers to flick some pure water. It is not easy to crack when rolled up when it is a little moist.
3. The knife for cutting cake rolls, heat it or soak it in hot water and then cut it, which is relatively smooth. If you don't have a serrated knife, you can use a thinner knife.
