#the 4th Baking Contest and is Love to Eat Festival#avocado Cake Roll

#the 4th Baking Contest and is Love to Eat Festival#avocado Cake Roll

1. The yolk and egg white are separated and put into oil-free and water-free containers.

2. Mix pure milk and corn oil, add honey and egg yolk, stir evenly with egg custard, sift in low-gluten flour, and beat with egg custard until there is no dry powder.

3. Add a few drops of lemon juice to the egg whites, add 50 grams of fine sugar, and beat with an electric whisk at low speed until wet foaming. .

4. Take one-third of the meringue into the egg yolk paste and stir evenly.

5. Pour the mixed cake batter into the remaining meringue and stir evenly.

6. Pour the mixed cake batter into a non-stick baking pan (28*28 golden non-stick baking pan), shake it lightly a few times, and then shake it hard to produce large bubbles.

7. Put it into the middle layer of the preheated oven and heat it up and down at 150 degrees for 35 minutes.

8. After baking, put on heat-insulating gloves and take out the baking pan, buckle it upside down on the grill, release the mold on the grease paper after cooling, and cut off one end of the cake body slightly.

9. Peel and core the avocado, cut into small pieces and put it in a bowl, add a little sugar and press into a puree with the back of a spoon.

10. Spread the avocado puree on the cake body.

11. Roll up the cake with the help of a rolling pin, wrap it in greased paper, and put it in the refrigerator to set for more than 30 minutes.

12. Just take out and cut into pieces and eat it. Pairing with juice or milk is a nutritious and delicious breakfast!

13. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven; eggs with shells are about 56 grams each; ordinary baking pans should be lined with greased paper.