Corn bean milk cream roll
This small cake is very simple. It uses the recipe of cake roll. It can be made in half an hour, and it is especially delicious. The cake is bean flavored and milk flavored, and the stuffing is corn flavored Xiangti cream. It melts in the mouth. If you haven't tried it, you must try it!
Step 1 . Prepare the ingredients.
Step 2 . Light cream + condensed milk + fine granulated sugar + butter are heated and melted. Add cooked sweet corn and beat it into corn sauce. Filter it with a mesh sieve and refrigerate it for standby.
Step 3 . Separate the egg yolk from the egg, put the egg white into the refrigerator and freeze it for standby. Add corn oil into the milk to emulsify it completely. Sift in the low gluten powder and soybean milk powder and mix well. Put the egg yolk into the batter and mix well. The batter is not thin or thick, and it is in a ribbon state.
Step 4 . Put the egg yolk into the batter and mix well. The batter is not thin or thick, and it is in a ribbon state.
Step 5 . Add the fine granulated sugar into the egg white in 2 times until there is a short hook.
Step 6 . First add 1/3 protein cream into the egg yolk paste and mix well, then pour it back into the original protein cream and mix well.
Step 7 . Pour into the gold plate, flatten it, shake it out, put it into the middle and lower layers of the oven, bake the upper and lower tubes at 150 degrees for 30 minutes, cool and demould.
Step 8 . Beat the cream with fine granulated sugar, pour in the corn sauce, mix well, spread it on the cake, roll it up with a rolling pin, and put it into the refrigerator to refrigerate for 2 hours.
Step 9 . Take out the cut pieces, and you can cut a total of 6 pieces. After placing the plate, beat 60g of cream, spread it on the cake with a spoon, put two boiled glutinous rice balls and corn cubes, and then decorate it with a biscuit. Sprinkle cooked soybean flour when eating, and eat it fragrant~
Step 10 . Finished products.
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