Dragon Fruit Cream Cake Roll
1.
All the ingredients are ready
2.
Pour the low flour into a container, add milk and vegetable oil, and mix well
3.
Separate egg white and egg yolk, add egg yolk to batter, add corn starch
4.
Stir the egg yolk paste evenly
5.
Add 70 grams of sugar to the egg white three times, beat until small hooks appear (wet foaming)
6.
Mix the egg white paste and egg yolk paste evenly in two times, then pour them into the baking tray, shake them vigorously for a few times to expel large bubbles, and then scrape them with a spatula.
7.
Put the baking pan into the preheated oven, bake at 180 degrees for 15 minutes, and then it is out of the oven.
8.
At this time, add 10 grams of white sugar to the whipped cream to beat, and chop the dragon fruit.
9.
Spread whipped cream on the cake slice and sprinkle with chopped dragon fruit
10.
Roll it up while it’s hot, wrap it in greased paper, and shape it
11.
Once the cake is shaped, put the remaining whipped cream on it, and put the diced dragon fruit on it.
Tips:
1. The addition of corn starch makes the batter difficult to defoam.
2. The cake slices are not easy to crack when they are rolled up while they are hot.
