Red bean cake roll
By SamSanford
Ingredients: egg white,egg yolk,white sugar,salad oil,flour,red bean paste,orange juice
Recipe Recommendations
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Red bean cake roll
1
Put 20 grams of white sugar and 50 grams of salad oil in a bowl containing egg yolks, and beat for 2 minutes.
2
Add 50 grams of orange juice and continue beating for a while. (You can substitute the same amount of milk, water, cream or other juice to make cakes with different flavors.)
3
Pour in 80 grams of sifted flour, use a special cake spatula, turn from bottom to top, and mix the flour and egg yolk solution well.
4
Beat the 5 egg whites for ten seconds, then add 60 grams of white sugar in several times, adding while beating. (Use a waterless basin, including an egg beater, and dry it dry)
5
Beat the egg whites until they can stand, 2-5 minutes. Don't go too far.
6
Pour 1/3 of the beaten egg white into a bowl with egg yolk. Stir evenly, not in one direction. Gently turn from the bottom to the top.
7
Pour the mixed slurry back into the egg white basin.
8
Use the same method to stir up the egg white and egg yolk, and the cake paste is ready.
9
Lay a piece of aluminum foil paper on a rectangular (about 22CM×27CM) baking plate, pour the cake slurry, and shake it hard a few times to drive out large bubbles.
10
Lay a piece of aluminum foil paper on a rectangular (about 22CM×27CM) baking plate, pour the cake slurry, and shake it hard a few times to drive out large bubbles.
11
Preheat oven to 315F and bake for 15 minutes.
12
Turn upside down and place hot baking sheet on a sheet of baking paper. Remove the tinfoil.
13
Turn the cake back and spread it with red bean paste.
14
Roll up the cake with baking paper (like rolling sushi).
15
Tie the head and tail ends and place in the refrigerator for about 20 minutes.
16
Slice.