Dragon Fruit Cake Roll
1.
Separate the egg whites.
2.
Put milk, salad oil and 20g of caster sugar in the egg yolk dish.
3.
Stir well with egg cream.
4.
Sift the low-gluten flour and cocoa powder into the egg yolk paste.
5.
Stir well.
6.
Add 30g of granulated sugar to the egg white dish, and beat until it is wet and foamy.
7.
Take one third of the beaten egg white into the cake batter.
8.
Mix quickly, do not stir.
9.
Mix well.
10.
Put the cake batter into the remaining egg whites and mix.
11.
After mixing well, pour the cake batter into a non-stick baking pan.
12.
Just smooth the cake batter.
13.
Put it into the Dongling oven K38E baking cube for baking, set the upper tube to 135 degrees, and the lower tube to 150 degrees, for 35 minutes.
14.
During the baking process of the cake, prepare to whipped the cream. Put 100g whipped cream and 30g caster sugar into the dish.
15.
Whip the whipped cream into a solid form.
16.
Prepare the pitaya pulp, cut into pieces, about a quarter. (If you like more meat, you can cut more)
17.
After the cake is baked, take it out and release it from the mold.
18.
Spread and spread the cream.
19.
Put on the dragon fruit pulp.
20.
Roll up the cake with the help of oil paper and rolling pin.
21.
Press it in every time you roll it.
22.
22. After rolling up, spread out the greased paper.
23.
Not bad and delicious~
Tips:
1. It is recommended to use a non-stick bakeware;
2. When rolling a cake, the hand must be determined, and the rolling pin can be used with oil paper to get twice the result with half the effort;
3. It is recommended to use an oven that can independently and accurately control the temperature. I use Dongling Baking Cube.
4. The temperature is for reference only, choose the temperature according to your own oven temperament~
5. I don’t want the taste of the cake rolls to be monotonous, so I added a little cocoa powder. Those who don’t like it can ignore it~
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