#the 4th Baking Contest Cum is Love to Eat Festival#vegetable (flour) Cake Roll
1.
Eggs, low-powder, salad oil, sugar, water, white vinegar, and pigments are changed to vegetable powder.
2.
Separate the egg yolk and egg white in two oil- and water-free basins.
3.
Beat the egg yolks, pour water, edible oil, 10g sugar and mix well.
4.
Sift in low powder.
5.
Stir even egg yolk paste and set aside.
6.
Soak the egg whites, add 1/3 of the sugar and beat them evenly with a whisk.
7.
Add 5 drops of white vinegar, 1g of salt, add sugar in 3 times and beat the egg whites to 9 to distribute.
8.
Divide the egg white paste into the egg yolk paste 3 times and stir, each time you need to mix evenly and then add the next time.
9.
Stir the cake batter evenly.
10.
Divide the cake batter into 3 portions, add 2g spinach powder, 2g carrot powder, and 2g beet powder to each portion (all need to be sieved). Mix the food coloring quickly, and stir the vegetable powder with a little patience. The time should not be too long to avoid defoaming.
11.
Stir the three batters evenly and pour them directly into the baking pan (the best piping nozzle squeezes in).
12.
A beautiful pattern appears after a few strokes with your finger.
13.
Preheat the oven to 170 degrees, lower the heat to 150 degrees, and bake for 20 minutes.
14.
Take out the baking tray and immediately spread it with greased paper upside down to cool down.
15.
Spread an appropriate amount of jam and roll the cake roll into the refrigerator for 1 hour to take out the cut pieces.
16.
Beautiful and delicious natural vegetable flour cake rolls.
17.
This cake roll is suitable for all ages and is a good choice for children to taste (this is the second time to make a cake roll). Try it
Tips:
The picture shows the vegetable powder after the food coloring (but it must be sifted).
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