Thousand Pages Yellow Peach Cake Roll

1

Separate the egg yolk protein and sieve the powder to prepare. Egg whites should be packed in oil-free and water-free containers.

2

Whisk milk and oil with egg yolks evenly to form thick rice soup. Pour in the flour, cut it up and down, and mix evenly. Do not stir to prevent gluten from appearing.

3

Add 15G white sugar when beaten until the egg whites are soaked in fish eyes. At this time, start preheating the oven to 190 degrees.

4

Beat until there is obvious resistance, and then add 15G sugar when the fine foam is lifted down and large grains are dropped. Then beat until there are obvious lines and put 15G sugar for a third time.

5

Add sugar to the egg white in three times and beat until it is lifted and has a hook wet foam. The electric one is broken, and the manual effect is also good.

6

Stir the egg white into the egg yolk paste in three times, cut and mix from bottom to top, without making circles to avoid the egg white foaming.

7

Pour the mixed batter into a baking sheet covered with tinfoil, leave a little batter and stir in the melted chocolate to form a black batter, place it into a decoration bag, and squeeze it into strips onto the batter in the baking sheet. It's not very convenient and a little crooked, haha, I'll make do with it.

8

Use a toothpick to stroke back and forth a few times, creating thousands of pages of patterns

9

Pour into preheated oven at 190 degrees C, medium for 18 minutes, then move to top and bake for 2 minutes. It is to prevent the skin from falling off when rolled, which affects the appearance. After baking, tear off the tin foil underneath, upside down on the oil paper covered with a fresh-keeping mold, and let cool.

10

Spread the cooled cake with the whipped cream (add 15G sugar and beat), add the chopped yellow peaches, and start rolling. You can use a rolling pin. Wrap the rolled cake roll with oilpaper and shape it and place it in the refrigerator for more than 15 minutes.

11

The rolled cake roll can be taken out and cut, and everyone can share it!!!

12

Isn't it cute? It's made with grass eggs, so it's very yellow but Q.

1. If there are small bumps during the batter mixing process, slowly flatten them with a spatula and then cut and mix, never make a circle. 2. Corn starch is added to make the finished cake softer and will not break when rolled. 3. Chocolate can be exchanged for cocoa powder, but I don't have it at hand, so I use chocolate instead. 4. The batter poured into the baking sheet has to be shaken a few times on the table to remove the big foam. I just forgot this step. When the cake was baked, it was bulging high and the color was uneven. 5. The whipped cream should be applied until the cake slices cool before applying it, otherwise it will melt once applied and it will not be easy to roll. 6. The amount of sugar in this recipe is made according to my family's taste. It is not sweet. If you like sweet, you can add some appropriate amount.