Honey Red Bean Chiffon Cake Roll
by Taro baking
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Material preparation.
2. Stir the milk, salad oil, and granulated sugar together until the sugar melts.
3. Pour in the sieved low flour and cornstarch, and stir well.
4. Add egg yolks in portions and mix well.
5. The mixed egg yolk paste is set aside.
6. Add a few drops of white vinegar, beat the egg whites to a fish-eye bubble state, add fine sugar in three times, and continue to stir.
7. Beat to near dry foaming state.
8. Add two-thirds of the egg whites to the egg yolk batter and mix well.
9. Pour the mixed batter into the remaining one-third of the egg white foam and stir briskly. Never stir.
10. Put the scattered honey red beans into the batter. Mix well.
11. Pour into the baking pan. A few shocks.
12. Put it in the oven at 165 degrees for 15-20 minutes, and let it out. Put a piece of baking paper on the table, buckle the cake back on the paper, and gently remove the paper on the surface.
13. Beat the whipped cream until the grain gradually becomes visible, spread it on the cold cake, roll it, put it in the refrigerator for 2 hours, remove and cut into pieces.
14. Appreciation of the finished product.
15. Appreciation of the finished product.
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