Purple Sweet Potato Chiffon Cake Roll
1.
Separate the egg whites and egg yolks, and put the egg whites into the oil-free and water-free basin
2.
Pour corn oil into the egg yolk, mix well, add sugar, beat the sugar until it melts
3.
Pour milk
4.
well mixed
5.
Sift in the cake flour
6.
Whisk evenly, without dry powder particles, lift up the whisk, it can flow down slightly slowly and smoothly, the egg yolk paste is complete
7.
The egg whites are prepared with soft white sugar
8.
When using an electric whisk to beat the egg whites out of coarse bubbles, pour one-third of the sugar in
9.
Beat the egg whites at a medium speed. When the white foaming shape is achieved, pour one-third of the sugar in
10.
For egg whites at medium speed to high speed, when obvious lines appear, pour in the remaining 1/3 of the white sugar
11.
Continue to beat at high speed, lift up the egg beater, when the egg white is in the shape of a big hook, turn to low speed and beat for one minute, the egg white paste is complete
12.
Take one-third of the egg white paste into the egg yolk paste; at this time the oven starts to preheat 180 degrees
13.
Stir evenly
14.
Pour the mixed egg yolk paste back into the egg white paste and mix well
15.
The mixed cake batter is delicate and shiny
16.
Lay grease paper in the baking pan in advance, pour the cake batter on the baking pan, scrape the surface smoothly, lift the baking pan, drop it three times from 10 cm, shake out the big bubbles in the cake batter
17.
Put the baking tray into the middle layer of the preheated oven, 180 degrees, about 15 minutes, wait until the surface is golden, and the cake body rises and then falls back to a state that is flat with the baking tray, then it can be out of the oven
18.
Lift the baking pan and shake it three times to shake out the excess heat in the cake body, then drag the cake body out of the baking pan, tear off the oily paper around it, which is good for heat dissipation.
19.
Cover the surface with a clean greased paper to prevent excessive moisture from evaporating
20.
After 5 minutes, when the cake slice is cool to the hand temperature, turn the cake slice over, tear off the original oil paper, spread the prepared purple sweet potato filling evenly on the cake slice, and sprinkle a little coconut to taste and taste. You can leave a blank at the end
21.
Roll it into a roll with your bare hands. If you want to be beautiful, you can use a rolling pin; then wrap it in oiled paper, clamp it on both sides, and keep it in the refrigerator for more than 30 minutes
22.
Take out the cake roll and cut it into pieces
23.
You can also continue to decorate the remaining purple potato filling on the surface of the cake roll, and sprinkle some coconut paste for decoration
24.
Can be cut into pieces
25.
Mei Mei Da
Tips:
1. The method of cake rolls is the same as that of chiffon cakes, but the egg whites should not be beaten too dry;
2. Cover the surface with a piece of greased paper after being out of the oven to prevent excessive evaporation of water;
3. Pour stuffing and roll up when it is warm;
4. Put it in the refrigerator for 30 minutes and then take out the cuts or decorate the surface.
5. The method of attaching purple sweet potato filling: Wash the purple sweet potato, steam it, let it cool, remove the skin, and press it into a puree with a spoon. If you want a more delicate taste, you can sift it. Pure purple potato mash is relatively dry, you can slowly add whipped cream or fresh milk, add sugar according to the taste, and adjust to the degree of thinness that you are satisfied with.
