Montblanc Cake Roll

Montblanc Cake Roll

1. Prepare the ingredients, (one of the eggs is too naughty, I forgot to show up)

2. Separate the egg yolk, add 10g sugar, beat with a whisk until the color is slightly white, add corn oil and stir to fuse

3. Add milk and stir to fuse

4. Sift in low-gluten flour

5. Gently mix into a delicate batter

6. Put the separated protein in a deep basin without oil and water, add sugar in 3 times and beat until wet and foamy

7. .The egg yolk paste and meringue are mixed evenly with a spatula in 3 times, the mixed batter is in a fluffy and delicate state

8. Pour the batter into the baking tray, smooth the surface, lift it up and shake the bubbles inside, put it in the preheated oven, put the middle layer, the upper and lower heat, 180 degrees, 15 minutes (time and temperature for reference)

9. Put it out of the oven and let it cool, cut off the edges, first spread a layer of chestnut puree, and then spread the whipped cream

10. Roll up to shape

11. After thawing the frozen chestnut puree, put it in the microwave for 2 minutes, and it will immediately restore its smooth taste. Let it cool for later use. (Or don’t need to defrost, just microwave it)

12. Mix chestnut puree and whipped cream evenly, and put it in a fresh-keeping bag

13. Cut a small mouth, squeeze the noodles at will, squeeze squeeze..., a masterpiece of the handicapped party!

14. Click the finished product before you pack it and give it away

Tips:

Oven time and temperature for reference