Introduction: Because of this bayberry lychee cake, I am famous in the community, and my mother has asked for advice: the taste is amazing
It's the season of bayberry lychee again, and every year at this time, I will eat enough of these two seasonal fruits, and I can buy more fruits without eating in addition to boiling sugar water, and I can also make a super delicious bayberry lychee cake roll. The refreshing and sweet lychee fresh meat, paired with the sweet and sour and delicious bayberry sauce cream, every bite is full of surprises, never thought that these two fruits together taste so amazing! It's really amazing!
In order to match the color system of lychee bayberry, make the pink and tender color better ~ the cake roll is still shared with the neighbors, the neighbors can't help but praise me to the sky, saying that I can eat this cake roll is the happiest person in the world ~ when sharing to the circle of friends, the community mothers have come to ask for tutorials, today to share the method to everyone, bayberry and lychee are also this two months, after it can really not eat, come and try it!
【Bayberry lychee cream roll】
Bayberry jam: 210 grams of bayberry meat, 100 grams of caster sugar, 100 grams of purified water, 1/2 lemon
Cake body: 4 eggs (more than 60 grams), milk 40 grams, corn oil 40 grams, caster sugar 60 grams, low gluten flour 50 grams
Bayberry lychee cream filling: light cream 160 grams, bayberry jam 50 grams, caster sugar 8-10 grams, lychee meat to taste
Soak the bayberry in light salt water for 15 minutes in advance, fish it out and cut out the pulp, and then chop some at will.
Put the bayberry pulp, caster sugar and pure water into a non-stick pan and boil it, then turn the heat down and simmer slowly until thick, squeeze half a lemon juice into the jam and continue to mix for half a minute out of the pan for later, remember to stir from time to time to avoid sticking to the pan or uneven heat.
Next, to make the cake body, corn oil and milk mixed with emulsification, sift into low-gluten flour and mix well, add egg yolks and mix well, then add a few drops of red velvet flavor to make its color look better.
Add the granulated sugar to the egg white 3 times to send it to the state of short play hook, take 1/3 into the egg yolk paste and mix well.
Then pour the egg yolk paste back into the original meringue and mix well into the cake paste, pour into a gold plate to smooth out the bubbles.
Preheat the top and bottom tubes of the oven at 150 degrees, put the batter in the lower layer of the oven and bake for 28-30 minutes to cool. Baking cake rolls I like to use this Patrice 5400 oven, it is particularly evenly heated, baked cake rolls are almost no color difference, will not bulge, because the oven is different, this temperature and time belong to the reference, we can adjust according to their own oven temper.
Bocui oven ¥1069 purchase
After demolding, turn the front over, light cream, bayberry jam and fine sugar together, spread on the cake body, build a small hill at 1/3, put lychee meat in the middle, and then spread the cream, and roll it up with the help of a rolling pin.
Put it in the refrigerator for 2 hours after taking out the cut pieces, and then decorate with cream and bayberry meat, a sweet and sour and delicious super delicious bayberry lychee cake roll is ready to do it ~ since my cake roll enjoys the love of the community baoma, every one can be fired, this cake roll is also loved by the mothers, come to me for advice, today finally shared the method out, like these two fruits must try Oh ~ Welcome to the message area to turn in the homework, or share your favorite dessert or home cooking Oh ~