Weekend afternoon tea dessert, today's sharing is this face value explosion, a mouthful of stunning rolls, fluffy chiffon with cream and fresh peach pulp.
Recipe sharing: 4 eggs, 35 grams of corn oil, 60 grams of milk, 65 grams of low gluten flour, 1.5 grams of red yeast powder, 50 grams of sugar
Peel 1 peach and cut into cubes.
Procedure: 1 Egg yolk egg white separate, egg white into the freezer room, egg yolk plastic wrap wrapped.
2 Milk with corn oil and stir to form a thick yogurt.
3 Sift in low gluten flour Z-shaped and stir until dry flour is free.
4 Pour 4 egg yolks and stir well to add red yeast powder and dissolve with 2 g of milk.
5 Take out the egg whites from the fridge, surrounded by ice residue and start beating, add 2 drops of lemon juice, coarsely soaked and add sugar once. When the protein is delicate, add the second sugar and hit the egg white to show a bent hook state.
6 Dig a spoonful of egg whites into the egg yolk paste and stir, then pour the remaining egg whites together, and stir well together.
7 Pour into a baking dish from a height and gently shake flat into the oven at 150 degrees for 30 minutes.
8 Bake the cake rolls to start the gelatin, prepare the peach meat, gently shake it out and let it cool, spread the beaten cream on it, and spread the flesh. Roll up with a rolling pin and refrigerate for 40 minutes to decorate, cut into chunks and serve.
