Today, Xiao Jia taught everyone to make a dessert full of spring colors, colorful mango cake rolls
Preparation of materials
Ingredients: cake flour, coconut milk, corn oil, powdered sugar, colorful flour, eggs, lemon, whipping cream, mango
Steps:
1. Separation of egg yolk and egg white, 70g of coconut milk and 50g of corn oil are stirred and emulsified, 60g of low-gluten flour, 15g of colorful flour and 5 egg yolks are sieved and stirred evenly.
2. Add the egg whites to the powdered sugar and add the lemon juice until whipped into a small hook-shaped meringue.
3. Add meringue to the green egg yolk batter in batches, and stir evenly in a Z-shape.
4. Pour a 30 cm baking tray into a 30 cm baking tray to shake off air bubbles, preheat the oven at 170° 10 minutes in advance, put it on the middle and lower layers, and bake for about 25 minutes.
5. Tear off the oilcloth and cool it with a new oilcloth on the back. Add 280g of whipping cream to 25g of powdered sugar and beat at high speed to make cream.
6. Spread a layer of cream evenly on the cake roll, cut the mango into small pieces, put the mango in one-third, then spread the cream, roll lightly and refrigerate for more than 2 hours.
7. Cut into pieces, decorate the cake roll with cream, then arrange with the mango chunks and finish.
Correspondent: Chu Jiarong Editor: Pan Xinyi (intern)