I found a mulberry shop in the market yesterday, but I haven't seen it for a long time.
I remember that mulberry trees are not a rarity and are very cheap when I am young. Even if wild mulberry trees are discovered, it will be a child's world. They will always eat them until their mouths are covered with purple sauce before they can enjoy the pleasure. Children today no longer enjoy that kind of fun.
Half of the mulberries I bought were eaten raw, and half was made into this cake roll. Unexpectedly, the color was still very beautiful.
My baby keeps asking me how the cake roll is in this color, O(④_④)O ha!
Two-color mulberry cake roll
By RyleighRatke
Recipe Recommendations
- egg yolk of 4
- low powder 60 grams
- egg white of 4
- salad oil 40 grams
- lemon juice a little
- sugar 20 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Two-color mulberry cake roll
1
Prepare ingredients.
2
Stir egg yolks, salad oil, and sugar well.
3
Add mulberry juice and mix well, sieve in low flour and stir well.
4
Beat egg whites until hard and frothy and mix well with egg yolk paste in three times.
5
Pour into a baking sheet covered with oil paper and gently shake to create bubbles, at 160 degrees for 18 minutes.
6
Bake, take out, roll into strips, wrap in oilpaper and place in the refrigerator.
7
Skin material: 2 egg yolks, 10 grams of powdered sugar, and 50 grams of low flour, stir until free of particles. Whisk the egg white and mix well with the egg yolk paste, pour into a baking sheet and smooth at 150 ° C for 10 minutes.
8
Bake it out, then put in the cake roll and gently roll it up.
9
When rolling the skin is very thin, it should be light. You can put a rolling pin under the oil paper to help roll it. Very beautiful two-color mulberry cake roll.