Dragon Fruit Peel Polka Dot Cake Roll

Dragon Fruit Peel Polka Dot Cake Roll

1. Ingredients needed

2. Use a fruit knife to scrape off the inner flesh of the pitaya peel, put it in a cooking cup and beat it into puree (add a small amount of water to beat it softly, so there is no need to filter)

3. Egg yolk and egg white separation

4. Squeeze a few drops of lemon juice into the egg white, beat at low speed until foaming, then change to high speed (adding powdered sugar in three times), beat until hard meringue, then put in the refrigerator for later use

5. Beat the egg yolks, add the remaining powdered sugar and stir evenly

6. Add corn oil and milk separately and mix well

7. Sift in low powder

8. Use a whisk to quickly beat into a particle-free egg yolk paste

9. Take one-third of the beaten egg whites into the egg yolk paste, and mix well by cutting and tossing

10. Add the egg whites to the egg yolk paste three times, and continue to mix well by cutting and mixing

11. Add a spoonful of the mixed batter to the pitaya paste

12. Put it into a piping bag and cut a small opening

13. Slowly squeeze into the baking tray (the baking tray needs to be covered with grease paper in advance); put it in the oven and bake for a minute or two (the oven needs to be preheated in advance)

14. Take it out, then pour the mixed batter into the baking tray, put it in the oven again, and bake for 18 minutes at 150 degrees.

15. The baked cake is upside down on the baking net, and the oil paper is torn off

16. Roll up slowly

17. Wrap it with a piece of new greased paper, tighten both ends, and then seal it into a fresh-keeping bag, cool and cut into pieces.

Tips:

1. The egg white container and whisk must be oil-free and water-free.
2. The pitaya peel is sticky and difficult to filter, so try to beat it softly, otherwise it will be difficult to squeeze out after putting it into a piping bag.
3. The baking time depends on the temperament of each oven.