Raisin Sweet Potato Cake Roll

Raisin Sweet Potato Cake Roll

1. The egg white and egg yolk are separated into a water- and oil-free container. Cover the baking pan with a clean tarp. Add a little water to red yeast rice powder and make a paste for later use.

2. Egg yolk paste: Add a quarter of the sugar to the egg yolk and stir until the sugar melts.

3. Then add oil and stir until it is fully emulsified, that is, the volume becomes larger and the color becomes white.

4. Add water and stir well.

5. Then add the sifted low flour, stir well with the z method, do not make a circle, the flour tends to become gluten. Mix well and form a delicate egg yolk paste, then set aside.

6. Meringue: Add salt to the egg whites, add a few drops of white vinegar, and add sugar in three times. When using a whisk at low speed to make a coarse bubble, add one-third of the sugar, and then continue to beat at low speed to make a fine bubble, then add another three-thirds of sugar, and when it turns to a medium speed to make a grainy bubble, add it again The remaining one-third of the sugar, continue to be beaten at a medium speed. When the egg beater has a big hook, it is a wet foam. Then turn to a low speed and beat for a few times to break the big bubbles. Then stop. Whipping, don't overdo it. At this time the meringue is very even and delicate.

7. Use a manual whisk to beat the meringue a few times to make it more delicate and stable.

8. Mix the meringue and the egg yolk paste: first take one third of the meringue into the egg yolk paste, and mix well with the mixing method. It is not possible to draw a circle and it is easy to defoam.

9. Then pour all the mixed custard into the remaining meringue and mix well with the above method, without making a circle, easy to defoam, and mix into a light and delicate custard.

10. Preheat the oven and set the top and bottom fire to 170 degrees for 1 minute.

11. Take a little egg batter, add the red yeast rice paste, mix well with a piping method, put it in a piping bag, squeeze the pattern into the tarp-covered baking tray, here only squeeze the pattern on one third of the side to prevent waste.

12. Put the baking tray in the preheated oven at 170 degrees and bake for 1 minute.

13. Take out the baking tray and turn the oven to 145 degrees for 20 minutes to preheat. Pour all the egg batter into the baking dish and smooth the surface.

14. Shake the bakeware a few times to produce large bubbles, put it in a preheated oven and bake at 145 degrees for 20 minutes. The time and temperature are only for reference.

15. Take out the bakeware, shake the bakeware a few times to generate hot steam, immediately lift the tarp with both hands, remove the bakeware, and immediately tear off the tarp on all sides, and place it on a drying rack to dry until lukewarm. Anti-peeling.

16. When left for 1-2 minutes to lukewarm, immediately buckle on a clean tarp and peel off the bottom tarp, then buckle it back immediately so that the focal surface is facing upwards. Anti-peeling.

17. At the end of the cake slice, which is also on the side with the pattern, cut diagonally to remove a small strip, then smear the sweet potato filling on the burnt color, sprinkle with raisins, roll it up and shape it, put it in the refrigerator for two hours, and cut it into pieces.

Tips:

1 After the cake slice is out of the oven, shake it twice and immediately lift the tarpaulin out of the baking tray, and tear off the tarpaulin on all sides, and let it dry until lukewarm. 2 Put it to lukewarm temperature, which is 1-2 minutes, and then immediately buckle on another clean linoleum to tear off the bottom linoleum, and then buckle it back immediately so that the focal surface is facing upwards to prevent peeling. This can be taken off into a beautiful towel bottom.