Super Healthy Black Sesame Mashed Potato Cake Roll
1.
Prepare the raw materials, separate the egg white and protein, and put them into clean, water-free and oil-free egg beaters. Pour the egg yolk, milk and salad oil into the egg-beater bowl, and use a manual whisk to draw a "Z" character and stir evenly.
2.
Add black sesame seeds and mix well with a manual whisk.
3.
Sift in low-gluten flour, draw "Z", and stir evenly with a manual whisk.
4.
Add powdered sugar to the egg whites in 3 times and beat until moist and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at a medium speed, a little pattern appears, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until the beak appears when the whisk is lifted.)
5.
Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
6.
Pour it back into the meringue and continue to mix well with a rubber spatula until no trace of egg white is visible and the batter is smooth and smooth.
7.
Pour the batter into the baking pan from a height of 15 cm, smooth it slightly with a spatula, and shake it twice.
8.
Put it into the preheated oven, heat up and down at 160°C, and bake for 20 minutes.
9.
After the cake roll was out of the oven, it fell from a high place and shook out the heat. When unmolding, put a piece of greased paper on the baking net, and buckle the cake roll directly on the greased paper. Remember to cover it with greased paper to prevent it from drying out.
10.
Let's make the sweet potato mash filling while the cake roll is cooling. After the sweet potatoes are steamed, peel them and put them in a fresh-keeping bag. Use a rolling pin to mash them.
11.
Afterwards, you can add an appropriate amount of powdered sugar according to the sweetness of the mashed sweet potato, and mix well.
12.
Spread a layer of mashed potato filling evenly on the cake body with a spatula.
13.
Roll the cake with the help of a rolling pin and put it in the refrigerator for an hour to set.
14.
The shaped cake roll is ready to be eaten after cutting it into pieces.
Tips:
1. Egg yolk, salad oil, and milk must be fully emulsified.
2. Dispense the meringue until there is a small hook. Cake rolls that have been overspent are easy to crack when they are rolled.
3. Please adjust the baking time and temperature according to the temper of your own oven.
4. Please adjust the sweetness of mashed sweet potatoes according to your own taste.
5. When preheating the oven, the temperature can be selected to be 15-20°C higher than the actual baking temperature, because the temperature in the oven will drop more than ten or twenty degrees when the oven door is opened and the mold is placed.
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