Yellow Peach Melaleuca Cake Roll

Name: Yellow Peach Melaleuca Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 35g Caster sugar; 1g salt; 150g Low-gluten flour; 10g Almond powder; 370g milk; 50g Unsalted butter; 1gram (can not be put) Vanilla extract; 200g Light cream; A few pieces Canned Yellow Peach

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

When summer comes, I want to eat some cool desserts. Is there any dessert that is delicious and can be made without using an oven or whisking eggs? Then try this "Yellow Peach Melaleuca Roll".
The soft crepe crust, melted cream filling and sweet yellow peach cubes, each bite has a different texture and taste. The deliciousness can't stop. Compared to a small piece of LADY M layer cake, which costs dozens of pieces, the cost of making this whole piece is only ten yuan, which is enough to eat at a time. And the preparation method is much less labor-saving than ordinary thousand layer cake, let's take a look next. "

Yellow Peach Melaleuca Cake Roll

1. First prepare the ingredients for the pie crust. Pour the eggs, sugar and salt into the basin and mix well.

2. Then pour in the milk, stir well, pour in the sifted low-gluten flour and almond flour, and mix well to form a particle-free paste. Put the unsalted butter in the shallow dish of the ACA multi-function cooking pot, heat it on low heat, and melt it into a liquid.

3. Pour the melted butter into the batter from step 3 and stir well. After sieving, put it in the refrigerator for 30 minutes, take it out, and stir well.

4. Spread the pie crust: Reheat the shallow dish just used to melt the butter on low heat (without washing), pour a spoonful of batter into it and shake well, continue to heat on low heat. Heat until bubbles are raised, remove from the tray and set aside to cool.

5. Continue to repeat the first two steps to spread all the batter into cakes. A total of 7-8 sheets of the marked amount can be spread. At least 20 crusts should be spread for other mullet cakes. Stuffing: Add the whipped cream that has been refrigerated overnight in advance and add fine sugar, and send it to the state of decorating.

6. Combination: Stack the pie crusts together and cut them into a uniform rectangular size. Spread an appropriate amount of cream filling on the surface of one of them and smooth it. Put a few pieces of yellow peach on one end and roll it up. Roll to the other end of the pie crust, press down with another pie crust, and also spread an appropriate amount of cream, arrange the yellow peach cubes, and continue rolling.

7. Roll it up in layers like this, wrap it in oiled paper, and put it in the refrigerator for a while until it's shaped. Put the remaining cream in a piping bag, decorate it on the surface, and then cut it into pieces.

Tips:
1. You can also replace canned yellow peaches with mango, dragon fruit, kiwi or other favorite fruits. An appropriate amount of yellow peach jam or puree can also be added to the filling cream.
2. In the original foreigner's formula, the filling is made with 200 grams of butter plus 200 grams of powdered sugar and 20 grams of light cream. Although the finished product is relatively stiff and beautiful, the sweetness is relatively high and the butter is relatively greasy, which is not as light as pure cream. .
3. Put the batter in the refrigerator to make the batter hydrated and have a more uniform and elastic texture.