Taro Angel Cake Roll Tutorial

Tutorial of taro puree angel cake rolls

Ingredients:

Taro puree:

250g Lipu taro, 20g white sugar, purple sweet potato 10g powder, 100g milk

Angel cake:

100g milk, 45g corn oil, 60g low-gluten flour, 15g milk powder, 170g egg white, 55g white sugar, a little lemon juice

Taro puree cream:

200g light cream, 100g taro puree, 20g white sugar, appropriate amount of purple sweet potato starch

Method:

1 ½ milk Mix well with corn oil, sift in low-gluten flour and milk powder and stir evenly

2. Add lemon juice to egg whites, add sugar in three batches and beat until large hook shape

3. Take three portions Add one portion of the meringue to the batter and mix evenly, then pour it back into the remaining meringue and mix evenly

4. Pour it into a baking pan and smooth the surface to knock out big bubbles. Place it in the oven at 150 degrees for 25 minutes

5? Whip the light cream with sugar and taro paste, spread it on the cooled cake, roll it up and refrigerate for half an hour to set

6? Use cream, coconut crisps, and rosemary on the surface Incense decoration