1. Most of the pitaya is cut into small pieces and pureed by a food processor, and take 100 grams.
2. The white and egg yolk are separated in two oil-free and water-free basins.
3. Add corn oil to the egg yolk and mix well.
4. Add the dragon fruit puree and stir well.
5. Sift the flour, add it to the egg yolk bowl and mix well in the shape of "one" or "well". Remember not to stir in circular motions to avoid gluten in the batter.
6. Add a few drops of lemon juice to the egg white bowl. Add the confectioner's sugar to the egg whites three times. Electric whisk at low speed to make fish-eye bubbles and add one-third of sugar.
7. Turn to medium and high speed to beat the egg whites and add in the second sugar.
8. When the egg white has lines, add the remaining fine sugar, turn the whisk to a low speed and finally clear the bubbles.
9. The egg whites cause a big hook shape and wet foaming. Preheat the oven up and down to 170 degrees for 10 minutes.
10. Take one-third of the egg white paste and add it to the egg yolk paste, and mix well by turning or cutting.
11. Pour back into the egg white bowl.
12. Also mix evenly by turning or cutting.
13. Spread a tarp or greased paper on the baking tray.
14. Pour the evenly mixed egg batter into the baking pan.
15. Use a scraper to tidy and level. Two small shocks shook out big bubbles
16. Put it in a preheated oven, heat up to 175 degrees and lower to 150 degrees and bake for 18 minutes.
17. After being out of the oven, lightly shake twice to generate heat and move to the drying net. Uncover the tarp around.
18. Dry the cake roll to hand temperature, and cover the cake roll with a clean oiled paper or tarp.
19. Turn it over and uncover the tarp.
20. Cover the cake roll with the uncovered oil cloth, turn it over, and remove the oil paper.
21. Roll into a roll with the help of tarpaulin. (I didn't put the butter, I'm afraid of fat hehe) Put it in the refrigerator and freeze the shape.
Tips:1. Remember not to stir the egg yolk paste in a circular motion.
2. Be sure to pay attention to the method of mixing the protein paste to avoid defoaming, and use the method of turning or cutting. If not, you can search the video online.
3. The oven temperature is different, adjust according to your own oven.
