Yam Cake Roll
1.
Yam peeled
2.
Wash clean, cut into small pieces, steamed
3.
Pressed into mud
4.
Add the condensed milk while it is hot, mix well, and set aside for later use.
5.
Separate the four eggs from the egg whites and yolks, put the egg whites in the refrigerator and freeze
6.
Add fine sugar, salad oil and water to the egg yolk bowl and mix well
7.
Sift in low-gluten flour
8.
Stir in a zigzag manner while turning the basin, and stir until there is no dry powder in the delicate state, set aside for later use
9.
At this time, start to preheat the oven and take the egg whites out of the refrigerator and add the sugar in three times. Beat with an electric whisk until the beak shape
10.
Take a small amount of meringue into the egg yolk paste and mix it evenly, then pour it back into the meringue bowl and continue to mix it with the remaining meringue evenly.
11.
Pour into the baking tray and put it in the oven on the upper and lower fire at 180 degrees and bake for 18 minutes
12.
After baking, put it on the drying net and cool to hand temperature
13.
Smear yam mud and roll it up
14.
After rolling, wrap it in long oil paper and put it in the refrigerator for 15 minutes to set
15.
Take it out of the refrigerator after 15 minutes, cut into pieces and serve on a plate.
Tips:
1 If you like the fine yam puree, you can sift it (if you like the graininess like me, you can omit).
2 It is best to add condensed milk to the yam puree with the original flavor (because my house only has chocolate flavor and the color is not good), if the yam puree is very dry, you can add a little milk.
3 It is best to spread the oil paper on the baking tray in advance (otherwise, like me, you will wait until the batter is mixed, and the batter will be somewhat defoamed)
