1. Wash the cherries, cut a circle around the middle with a knife, peel the two halves and remove the pits.
2. 15g sugar, oil, milk whipped and mixed
3. Sift in low powder, stir with spatula and mix well
4. Separate egg yolk and egg white, add 4 egg yolk powder to the batter and mix well
5. The second time you add the egg yolk, you must mix well
6. The prepared egg yolk batter is very thick, sticky and shiny
7. Add 55 grams of caster sugar at a time and a few drops of white vinegar to beat the egg whites
8. When the whisk is foamed, it is the big right-angle hook that lifts the eggbeater's egg whites.
9. Preheat the oven at 150 degrees before mixing the egg white and egg yolk batter. Mix the egg white and egg yolk batter 3 times. Spoon 3 portions of 1 meringue into the egg yolk batter, and mix well by turning up and down.
10. Spoon 3 parts 1 and mix well. Finally, pour all the batter back into the meringue dish and mix well. The technique must be brisk and not drawn in circles to avoid defoaming.
11. Pour the prepared batter a little higher into a baking pan lined with greased paper to shake out large bubbles
12. Use a squeegee to spread the plane paste
13. The cherries peeled before are placed on the cake surface as shown
14. Put it in a preheated oven at 150 degrees for 20~22 minutes. The roll is rolled on the outside, so after it’s cooked, only turn on the heat and bake it for 2 minutes. Dry the top to prevent it from sticking to the surface. Pretty
15. Bake it out and fan it onto the grill, tear off the oil paper on 4 sides to dissipate heat
16. 150 grams of whipped cream and 15 grams of sugar to beat, and beat until it is not runny and soft peaks.
17. Turn over the cold cake piece and place it on the greased paper. Tear off the greased paper underneath. Cut two cuts on the side where the cake is rolled first. Do not cut it. It is easy to roll when it is easy to roll.
18. Spread the cream, don’t use the end, line up the diced mango and cherries on the front
19. Then cover the mango cubes with cream
20. Roll the cake slices with oil paper, wrap them tightly and refrigerate for 1 hour to shape them, and then cut them into pieces.
21. Then you can cut into pieces and eat
22. The cake rolls taste more delicate and moist after being refrigerated overnight
Tips:1. The method of turning the egg yolk paste should be brisk to avoid defoaming;
2. The whole cake roll should be kept in the refrigerator for at least 1 hour before cutting into pieces;
3. The egg white should not be mixed with water, oil, milk, or egg yolk, otherwise it will be difficult to pass;
4. The baking temperature and time are for reference only. Please adjust by yourself because the ovens have different tempers.
