Spinach Honey Bean Cake Roll
1.
Egg yolks add 15g sugar and stir until the sugar melts
2.
Add salad oil and mix well
3.
Add spinach juice and mix well
4.
Sift in low powder and mix well
5.
Stir until there is no particles in the batter
6.
Add honey red beans, mix well and set aside
7.
Put the egg whites in an oil-free and water-free basin, add a little salt, a few drops of white vinegar, stir, add 40G sugar in 3 times and beat until wet foaming
8.
Take one-third of the meringue and egg yolk paste and stir evenly with a spatula
9.
Take another third of the meringue and the mixed egg yolk paste and use a spatula to mix up and down evenly
10.
Pour the mixed egg yolk paste back into the basin of the remaining meringue, and stir evenly with a spatula, avoiding circular stirring
11.
Mix into a fine paste
12.
Pour into a baking pan that has been covered with greased paper, smooth the surface, and shake it to remove internal bubbles
13.
Put it in a preheated 180 degree oven, the middle layer for 20 minutes
14.
Tear off the oil paper at the bottom after it is out of the oven and cool it down
15.
Roll it up, put it in the refrigerator for at least 30 minutes, and shape it~
16.
Cut into pieces and eat!
Tips:
1. Check if the cake is cooked. You can tap the surface of the cake with your hands. It is elastic and does not stick to your hands. The dents on the surface can rebound quickly or insert a toothpick without sticky batter. Cracking 2. The oven temperature is for reference only~, my oven is small, the temperature deviation is relatively large, it has been cooked for 20 minutes, but the color is not good~
Buy on JD
Buy on Amazon
