I have always wanted to make a leopard-print cake roll, but it is not as difficult as I thought, because the cake batter of different colors must be separately baked. In order to prevent the protein paste from defoaming, the time must be compact and not procrastinated.
The sandwich in the middle is made of purple sweet potatoes that are readily available at home. The variety of purple sweet potato is different, and the taste and sweetness are also different. My purple sweet potato is big, sweet, solid and slightly elastic, so I only added a spoonful of condensed milk. The reason for adding condensed milk is to consume it as soon as possible, and to increase the humidity and sweetness of the purple sweet potato.
In a word, the purple sweet potato filling does not need to be complicated. It can be used after being steamed and crushed into a puree. At least milk, whipped cream, sugar, etc., are adjusted according to the materials on hand and personal taste.
Soft and fluffy cake roll without cracking, my experience is that high temperature short time. Let the cake batter instantly expand and stabilize. Bake at low temperature for a long time will cause the cake to rise slowly and lose more water.
[Cake] 4 eggs, 55 grams of low-gluten flour, 30 grams of corn oil, 50 grams of milk, 45 grams of caster sugar for protein, 2 grams of bamboo charcoal powder, 3 grams of cocoa powder
【Stuffing】Appropriate amount of purple sweet potato and a little condensed milk
1 pc, 28*28cm square plate of French Baker
[Baking] Middle layer, heat up and down for 170, 23 minutes
1. Prepare the purple sweet potato filling in advance: peel off the skin of the purple sweet potato;
2. Cut thick strips and put them on the plate;
3. Steam on high heat for 20 minutes until fully cooked;
4. Use a spoon to press the purple potato strips into a puree. It does not matter if there are a few particles, add an appropriate amount of condensed milk;
5. Mix evenly and let it cool for use; seal the unused purple potato mash and put it in the refrigerator for storage;
6. Start making cake rolls, first take a photo with the ingredients: cake flour (low-gluten flour), fine sugar for eggs, milk, egg whites, corn oil, bamboo charcoal powder, and cocoa powder;
7. Put the milk and corn oil into the basin and use egg whipping to emulsify, without oil and water separation;
8. Sift the low-gluten flour into it, and stir evenly with egg cream;
9. Separate the egg white and egg yolk, put the egg white into an oil-free and water-free egg beater, and put the egg yolk directly into the batter;
10. Stir evenly in an irregular direction to form a fine and fluid egg yolk paste; set aside for later use;
11. Take two small bowls, take a little egg yolk paste, add bamboo charcoal powder and cocoa powder, respectively, add a little milk to dilute;
12. The egg whites are beaten with an electric whisk at medium and low speed, and the fine sugar is added in 3 times. They are when thick foaming, fine white foaming, and fine foaming with a little texture; when you feel the whisk is slightly When resistance and the meringue paste is delicate and shiny, lift up the whisk, and the meringue paste presents a large bend; at this time, the oven is preheated to 170 degrees;
13. Take 2 times the protein paste of bamboo charcoal powder batter, mix it evenly, and put it into a piping bag;
14. Squeeze the bamboo charcoal cake batter into a baking pan covered with greased paper, and squeeze out the black hair pattern on the leopard print. The direction and size can be different; it is baked in the oven for 1 minute and the rear end will emit heat;
15. Take 2 times the protein paste of the cocoa batter and mix it evenly, and put it into a piping bag; squeeze it between the black patterns, and the remaining black cake batter can be squeezed on the edges and corners that are not obtrusive; bake in the oven Heat dissipation from the back end in 1 minute;
16. Take 1/3 of the egg white paste into the egg yolk paste and mix well;
17. Pour into the remaining meringue bowl and stir evenly with a spatula;
18. The mixed cake batter is delicate and shiny;
19. Pour into the baking tray, lift the oven and shake it a few times;
20. Put it into the middle layer of the preheated oven, and fire up and down 170 degrees, about 23 minutes; adjust according to the specific situation of the oven;
21. Immediately demould after coming out of the oven, tear off the surrounding grease paper, and place it on a drying rack for 2 minutes;
22. Turn the cake piece over, tear off the greased paper on the leopard print, and then re-cover it, the waterproof component will evaporate excessively;
23. No need to wait for the cake piece to cool, place the leopard pattern of the cake piece down and the smooth side up; cut off one of the top and bottom sides obliquely, and spread the purple potato filling evenly on the surface; roll into the center of the cake roll and smear it. Thicker
24. Roll into a roll from near to far, with the seal facing down, wrap the cake roll with greased paper, and place it at room temperature or in the refrigerator for 20 minutes to shape, and cut into pieces for consumption.
1. There is no cream in the purple potato filling, so it can be spread when the cake roll is warm, but there is also a problem that it is easy to compact the cake roll. In addition, the purple potato filling is heavy and easy to press the cake roll. In fact, the improved method is to apply only a thin layer of purple potato mash to play a role of adhesion and decoration, and roll the cake when it is warm to the hand;
2. The two-color cake batter of the leopard print only needs to bake for 1 minute to set the shape. It prevents the cake batter from being too dry and separated from the large area of the original cake batter or cracking; the baking temperature and time of the cake roll are based on Use the actual situation of the oven to adjust.