Purple sweet potato green tea cake roll
By LaurenWolff
Ingredients: low-gluten flour,condensed milk,purple potato,eggs,white sugar,water,fine sugar,baking powder,corn oil,green tea powder
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- fine sugar 80 grams
- corn oil 50 grams
- water 50 grams
- baking powder 1/2小勺约，2.5ML
- green tea powder 2 tablespoons
- purple potato appropriate amount
- condensed milk appropriate amount
- white sugar appropriate amount
- sweetening
- roast
- ten minutes
- ordinary
Steps for Purple sweet potato green tea cake roll
1
Peel the purple potatoes and cut them into small pieces, place them on the pan and steam for 15 minutes.
2
Remove and place it in a fresh-keeping bag and press it into mud with a rolling pin.
3
Add condensed milk, white sugar and appropriate amount of water and mix well.
4
First mix the egg yolk and fine granulated sugar and beat with an egg beater.
5
Beat the egg yolks until they are swollen, thick, and lighter in color.
6
Add corn oil in three times, beating with an egg beater for each addition until well mixed before adding again.
7
Add water and stir well. Mix the low-gluten flour, baking powder and green tea powder, and sieve into the egg yolk.
8
Use a rubber spatula to stir evenly until egg yolk batter is formed. Set aside the mixed egg yolk batter and set aside.
9
When whisk the egg white until the fish eye bubble state, add 1/3 of the fine sugar.
10
Continue beating and add the remaining sugar in two portions. Finally beat the egg white until it is wet and foamed (pull out the curved sharp corner after lifting the egg beater).
11
Pour 1/3 of the egg white into the egg yolk bowl and stir well; then pour 1/3 of the egg white into the egg yolk bowl and continue to stir well.
12
Pour the batter into a baking sheet covered with tinfoil or oilpaper, smooth it out, and shake it hard a few times to let the large bubbles inside the batter escape. Place the baking sheet in a preheated 180-degree oven and bake for 15-18 minutes until the surface is golden brown.
13
Prepare a new piece of oil paper, pour the cake on it, and tear off the oil paper from the cake while it is hot. At this time, the cake is facing up.
14
After the cake cools a little, turn the cake over, bring the surface back up, and apply a layer of purple potato paste to the surface of the cake.
15
Cut one side of the cake without cutting it.
16
Take a rolling pin and wrap it around the oil paper. Roll the rolling pin back while pushing the cake roll forward. Roll it all the way to the end. The oil paper was wrapped around the rolling pin, and the cake roll was formed; finally, the rolled cake roll was wrapped with oil paper, and the ends were twisted into candy shapes. Put it in the refrigerator and refrigerate for half an hour. After setting, cut it open.
17
Finished product.