Vision·taste·small Freshness——kumquat Cake Roll

Name: Vision·taste·small Freshness——kumquat Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 85g Low-gluten flour; 40g Salad oil; 40g milk; 60g Caster sugar for egg whites; 30g Caster sugar for egg yolk; Some Kumquat; Some Light cream; Some Caster sugar

by Xiaochun

5.0 (1)

Favorite

2

Difficulty

Normal

Time

1h

Serving

2

Today this cake roll

Both the visual and the taste are very small and fresh

Love small fresh cakes

Not so tired

Every bite is fresh and pleasant

Bring such a cake

Go sit in the green mountains and green waters of nature

Undoubtedly a kind of enjoyment

The northeast is still very cold

The grass is not green and the flowers are not blooming

But that's okay

Preheat

It’s getting warmer and going to spring outing"

Ingredients

Vision·taste·small Freshness——kumquat Cake Roll

1. Cut the kumquat in half and remove the flesh.

2. Remove the fleshy kumquats and chop them.

3. Whisk the egg whites and pour the fine sugar in 3 times. When the whisk is lifted, the egg whites can pull out an upright sharp corner, and the sharp corner can be bent. Put the beaten egg whites in the refrigerator

4. Add 5 egg yolks to 30 grams of caster sugar and beat them up. Add 40 grams of milk and 40 grams of salad oil in sequence and mix well. Then add the sifted flour and mix gently with a rubber spatula. Don't over-mix to avoid gluten in the flour.

5. Add the kumquat and mix well.

6. Put 1/3 of the egg whites into the egg yolk paste. Use a rubber spatula to gently stir evenly. After mixing evenly, pour all the egg yolk paste into the egg white bowl, and stir evenly until the egg white and egg yolk paste are fully mixed. Be careful to stir up and down, do not draw a circle, so as to avoid protein defoaming.

7. Pour the mixed cake batter into the mold, smooth it, hold the mold with your hands and shake it twice on the table to shake out the large bubbles inside.