Name: Yellow Peach Cake Roll
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 protein; 60g Sugar; A few drops Lemon juice; 5 yolk; 80g Cake flour; 50g Light cream; 30g Corn oil; 20g cocoa powder; 30g warm water; Some Yellow peach; 70g Animal whipped cream

Yellow Peach Cake Roll

1. Separate egg whites and egg yolks. Add a few drops of lemon juice to the egg whites, add 60 grams of sugar three times, and whip until there are small bends, that is, moist meringue. Because it is a cake roll, there is no dryness, so as not to break the cake when it is rolled.

2. Put a small portion of the whipped meringue into a piping bag, wait for the dots, and put them in the refrigerator.

3. 20 grams of cocoa powder is dissolved in 30 grams of warm water, and it is made into cocoa paste for later use. Mix 50 grams of whipped cream and 30 grams of corn oil.

4. Stir the whipped cream and corn oil, pour in the cocoa paste, and use a white egg beater to beat them at low speed to make them fully fused.

5. Sift 80 grams of cake flour into the cocoa paste and mix well. Pour in the beaten egg yolks and mix briskly. This time using the back egg method, it is said that the cake batter mixed with the back egg method will be more delicate.

6. This is a mixed egg yolk paste, which looks very delicate and has no lumps.

7. Put the baking pan with oil cloth, take out the meringue from the refrigerator, squeeze small dots into the baking pan, bake at 160 degrees for 1 minute, and the surface is solidified.

8. Pour in the mixed cake batter. (The step of mixing the cake batter was not shot)

9. Put it into the middle and lower level of the oven at 160 degrees for about 15 minutes.

10. The baked cake.

11. The undercut cools naturally and the tarp is torn off.

12. Whip the whipped cream while cooling the cake. The animal whipped cream is beaten with sugar until it has lines. I beat it stiffly, and cut the yellow peaches for later use.

13. When the cake is cooled to the same temperature as the palm of the hand, it will start to roll. If it is completely cold, it will not roll well. Place the polka dot side down on the greased paper, spread the cream thicker on your own side, put yellow peach diced on it, and roll up the cake with the help of a rolling pin.

14. After rolling, put the greased paper together and put it in the refrigerator to shape.

15. Refrigerate for about 20 minutes, remove the grease paper, and cut it open. If you can't finish it, put it in the refrigerator, because there are no additives, it is best to eliminate it within two days!