Dragon Fruit Cake Roll

Dragon Fruit Cake Roll

1. Prepare materials.

2. Use a sieve to squeeze the juice out of the dragon fruit.

3. Take a pot and pour 60 grams of dragon juice.

4. Add 10 grams of caster sugar and 40 grams of corn oil.

5. Whisk evenly with a manual whisk.

6. Sift in low-gluten flour.

7. Stir evenly with a Z-shaped manual whisk.

8. Add the egg yolk in two portions.

9. Stir evenly in the same Z-shape and set aside.

10. The egg whites are added three times with caster sugar to beat.

11. Dispense until the meringue is lifted into a hook shape, and the meringue is delicate and shiny.

12. Take one third and add it to the egg yolk paste. (Preheat the oven at this time)

13. Stir evenly with the technique of mixing.

14. Then pour it into the egg white bowl.

15. Use the same mixing method to mix evenly.

16. Pour the mixed cake batter into the mold and smooth the surface.

17. After shaking the mold a few times, put it into the preheated oven for baking. The temperature is 150 degrees for the upper tube and 160 degrees for the lower tube. Bake for 20 minutes.

18. After baking, take out the mold and shake the mold a few times.

19. Take it out and let it cool on the cooling net.

20. Add whipped cream with caster sugar and appropriate amount of dragon juice.

21. Whip until the whipped cream does not flow.

22. Spread whipped cream on the surface of the cake after it cools.

23. Roll up the cake with the help of a rolling pin, and put it in the refrigerator to shape it.

24. Finished picture.

25. plan.

26. plan.

27. plan.

Tips:

1. Due to different ovens, the temperature and time used are different, please adjust according to the actual situation of your own oven.
2. The amount of dragon juice in the whipped cream can be adjusted according to your favorite color.