Project Description

Taro Cake Roll

This is the arrangement! Here comes, the taro mud cake roll is coming under the colorful clouds!

Moist and fluffy cake rolls, with homemade taro mash, full of ingredients, you can chew real taro nibs in every bite, double the happiness in an instant!

The soft and delicate, light and soft skin is sandwiched with taro mashed cream, which is delicious beyond imagination! Let’s learn the deliciousness that can be easily made at home~

Taro Cake Roll – Ultrasonic Cutting For Cake Roll - Cheersonic

Material

4 eggs (about 60G)
Low-gluten flour 60G
Fresh milk 45G
White sugar 60G
Corn oil or sunflower oil 20G
Homemade taro puree 100G
Cream 150G
White sugar (for cream) 15G

Step

① Prepare 2 oil-free! No water! Separate the egg whites and yolks into the egg beater, and put the egg whites in the refrigerator to freeze.
②Add milk and corn oil to the egg yolk and mix evenly.
③After the flour is sifted, add the egg yolk paste, continue to draw a word and mix well.
④Take the egg whites out of the refrigerator, beat them at high speed until fisheye foaming appears, add 1/3 of the sugar, beat until the whites are whiter and more delicate, then add 1/3 of the sugar, wait until the lines appear, then add 1/ 3 sugar, turn to low speed. Feel the obvious resistance of the whisk and the appearance of delicate meringue. (At this step, the oven can be preheated at 180 degrees)
Send to such a small hook.
⑤Take 1/3 of the meringue and add it to the egg yolk paste, cut and mix evenly. Pour the mixed batter back into the meringue, continue to cut and mix evenly, pay attention to the mixing method of the spatula.
⑥ Pour the batter into a baking pan lined with greased paper. My baking pan is a 28*28 square baking pan. Shake the baking pan to evenly flow the batter to all corners, and then use a spatula to smooth the surface of the batter. Put it in the oven 170 and bake for 22 minutes, then turn the hot air for 3 minutes.
⑦Take out the baked cake roll and let it cool, and we can whip the cream. Beat the cream with sugar until 7 minutes, then add taro mash and mix well.
⑧Cut off the corners of the cake roll, and evenly spread the mashed taro cream on the cake roll.
⑨ Use the rolling pin to roll up the cake obliquely, please watch the animation carefully~
After putting it in the refrigerator overnight, it won’t peel or crack.

After cutting open, you can see obvious taro mud particles, and the homemade taro mud is full of real materials.

It doesn’t look good if you pack it at your fingertips.

Any bite of kua is delicious! !