Spinach Swiss Roll

Spinach Swiss Roll

1. Prepare the ingredients, sift the low powder, add 100 grams of spinach leaves to cold boiled water, break them up with a blender, and take 50 grams of spinach juice for later use;

2. Separate the eggs and prepare two large bowls without oil and water. I use a small bowl to fill the beaten eggs. Use a larger spoon to scoop out the egg yolks and place them in a white bowl. Pour the egg whites into another bowl and divide them. Lay an egg

3. Add corn oil to spinach juice and stir with a hand whisk until combined;

4. Sift in the low-gluten flour, stir evenly with a rubber spatula;

5. Add one egg yolk and stir evenly, then add another and continue to stir evenly;

6. The custard is smooth and delicate, without particles, and does not need to be sieved;

7. Add a few drops of lemon juice to the egg whites, beat them at a high speed with an electric whisk, add white sugar in three times, beat until wet foaming, lift the egg beater with a big hook, as shown in the figure;

8. Preheat the oven to 150 degrees, take 1/3 of the meringue and add it to the egg yolk paste, stir evenly without making a circle;

9. Add 1/3 of the meringue to the cake batter and mix evenly;

10. Finally, pour the cake batter back into the egg white bowl and mix quickly evenly;

11. Spread silicone oil paper on the baking tray, cut the four corners, and pour the batter from a high place;

12. Lightly shake a few times to produce bubbles, shake left and right to make the batter smooth, put it into the oven, heat up to 145 degrees and lower to 140 degrees, and bake the middle layer for about 18 minutes;

13. Put a piece of new silicone oil paper on the baking net after it is out of the oven, and put the cake upside down on the baking net;

14. Remove the silicone oil paper, a layer of towel film appears, cut it diagonally against your side;

15. Turn over the towel face down, spread a layer of cheese paste, put on half of the strawberry, and roll it up with the help of a dough roll;

16. Cool for 20 minutes to shape, or put it in the refrigerator to shape, and it can be decorated.

17. Appreciate the finished picture!

18. The tender green is so tempting!

19. Cut it and taste it!

Tips:

1. The cake roll can be rolled with cream and jam. I don’t like cream. I use 100 grams of Chinese yam paste and 100 grams of cream cheese. Use a mixer to make a paste and put it into a piping bag. Simple decorating, you don't need to decorate and it's very beautiful.
2. The temperature of the oven is adjusted according to the situation of our own oven. My oven is small and the temperature is high. It is suitable for me if the temperature is lowered by 20 degrees according to the normal temperature. If there is no towel film, the heat temperature is high.