Sweet and Sour Taste [plum Sauce Polka Dot Cake Roll]

Sweet and Sour Taste [plum Sauce Polka Dot Cake Roll]

1. The polka dot pattern is printed in advance and placed under the 28*28 baking pan tarp.

2. Make the egg yolk paste first. Separate the egg yolk and egg whites. The egg whites can be stored in the refrigerator for later use. Pour the corn oil into the container, then pour in the whole milk, and mix the two evenly with egg soother.

3. Sift the low powder and add.

4. Stir it with egg yolk, and mix until there is no dry powder.

5. Then add the egg yolks, use egg yolks to draw a line and stir evenly, and stir until the egg yolk paste is fine and particle-free and set aside.

6. Preheat the oven, the upper and lower pipes are 180 degrees. Start to make the meringue, take the egg whites out of the refrigerator, add sugar in three times and beat them until they can pull out the small hooks.

7. Take 1/3 of the meringue and put it into the egg yolk paste, quickly stir evenly with a spatula.

8. Then pour all the mixed batter into the remaining meringue and stir evenly. The mixed batter is delicate and shiny.

9. Then take out 20g of cake batter and place it in another clean container. Add red yeast rice powder and mix well. Put it in a piping bag.

10. Cut a small opening in the front section of the piping bag and squeeze it on the spread tarp.

11. Put the polka dot cake batter into the preheated oven, turn the upper and lower tubes 170 degrees, and bake for two minutes. Then take it out. Do not turn off the oven and continue to preheat.

12. After taking it out, drag out the polka-dotted tarp and put it in another cold baking pan. Then pour all the remaining cake batter at a height of 30 cm from the baking pan, smooth it with a spatula, and shake it lightly.

13. Put it into the oven, the upper and lower pipes are 170 degrees, bake for 20-25 minutes, the time is controlled by yourself, press the surface of the cake batter with your hands, there is no sense of flow and rustling.

14. Take it out immediately after baking, cover the surface with a layer of baking paper, and buckle it upside down on the drying net. Tear off the tarpaulin on the polka dot side.

15. Cover with a piece of greased paper to prevent moisture loss. Just wait to cool down.

16. Turn the cold cake piece upside down, the side with no pattern facing up, cut the edges flat, and smear with plum jam.

17. Roll it up, wrap it in parchment paper, and keep it in the refrigerator to shape.

18. Then you can slice it~ complete!