Two-color and double-flavor honey red bean roll
Although this egg roll is small, the content is very rich. The outer skin of the cake is green and yellow, representing the vibrant spring and the harvest autumn respectively. The red strawberry jam is the hot summer, and the sweet cream is the snowy winter. The small cake roll rolls up the four seasons. A variety of flavors will satisfy the tastes of your whole family!
Recipe Recommendations
- eggs of 5
- low-gluten flour 85 grams
- salad oil 40 grams
- fresh milk 40 grams
- fine sugar 90 grams
Steps for Two-color and double-flavor honey red bean roll
1
Preparation: Sift the flour, separate the egg whites and egg yolks, and ensure that the bowl holding the egg whites is free of oil and water.2
Use an egg beater to beat the egg white until it becomes fish-eye bubble, add 1/3 of the fine sugar.3
Continue beating until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the sugar.4
Continue beating until lines appear on the surface of the egg white, add the remaining 1/3 of the sugar. Keep beating.5
When you lift the eggbeater, the egg white can pull out a straight corner, and it's okay.6
Add 5 egg yolks to 30 grams of fine sugar and gently beat with an egg beater. Don't beat the egg yolks. (Start preheating the oven at this time)7
Add 40 grams of salad oil and 40 grams of milk in turn and stir well. Add the sifted flour and gently stir well with a rubber spatula.
8
Pour 1/3 of the egg white into the egg yolk paste.
9
Gently stir evenly with a rubber spatula (stir from the bottom up, without making circles to avoid defoaming the egg white).
10
After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, and gently stir until the egg white and egg yolk paste are fully mixed.
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13
Divide the mixed cake paste into two portions, and put one portion of cake paste into a decoration bag.
14
Take a fist-sized piece in another cake paste, add green tea powder and mix well, then pour back into the batter and mix well to form green tea batter, and place it in another decoration bag.
15
Lay oil paper on a baking sheet, sprinkle with dry powder, spread with honey red beans, and squeeze in the batter. Push the diagonal first. Pick up the baking sheet and shake it twice hard to create large bubbles.
16
Baking: (Please adjust the temperature and time according to the temper of your own oven) Preheat the oven in advance, 140 degrees, 20 minutes. Immediately after baking, turn the cake upside down on a baking net to cool down.
17
When the cake is warm, spread your favorite jam on the surface (I put strawberry jam and cream).
18
Roll up the oil paper together. Leave for 20 minutes to set. Open the oil paper and cut it into sections.