Carrot cake roll
2024-05-01 02:59:08 129
This carrot cake roll not only uses carrot shreds as a surface decoration, but also adds carrot juice inside the cake body, making the cake more nutritious. This can also be considered a way to eat carrots, although there are too few carrots to eat, hehe. Both of my family's treasures were very happy to eat, and their love for sweets is their characteristic.
Details of ingredients
Technique
Steps to make Carrot cake roll
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1. Separate the egg yolk protein and freeze it in the refrigerator for about 30 minutes until the surface of the protein freezes![]()
2. Pour the frozen protein into an oil-free and water free bowl, and add lemon juice,![]()
3. Stir the egg beater at low speed until it bubbles up, then add 1/3 of white sugar![]()
4. Turn to high speed stirring, add 1/3 white sugar when the protein has fine foam![]()
5. Continue stirring at high speed and pour in the remaining 1/3 of white sugar when the protein is particularly delicate and the pattern can be drawn![]()
6. After stirring at high speed for half a minute, turn to low speed stirring until the egg beater is lifted and there is a straight small tip![]()
7. The beaten protein is very tense and delicate without large bubbles, making it a beautiful protein.![]()
8. Pour the egg yolk and grape seed oil together into a bowl, and I also put a little butter in it. Only 10 grams replaced a small portion of the oil![]()
9. Stir well until the egg oil blends, then add yogurt and carrot juice![]()
10. Mix thoroughly and add a spoonful of honey![]()
11. Stir again evenly![]()
12. Sieve the low gluten powder twice in advance, and then sieve it into the egg yolk liquid![]()
13. Stir evenly to form egg yolk batter![]()
14. Take about one-third of the protein and add it to the egg yolk batter![]()
15. Mix evenly using the flipping technique![]()
16. Then pour it into the remaining protein![]()
17. Continue to stir evenly, ensuring that there is no dry powder left.![]()
18. Spread oiled paper on the baking tray and sprinkle evenly with shredded carrots![]()
19. Pour in cake batter and shake out bubbles![]()
20. Preheat the oven at 150 degrees Celsius for 5 minutes, bake over high and low heat for 15 minutes, then adjust the heat to 120 degrees Celsius and continue baking at 150 degrees Celsius for another 10 minutes![]()
21. Bake the cake upside down and let it air until slightly warm.![]()
22. Add sugar powder to light cream![]()
23. Stir until it does not flow, and lift the egg beater with a triangular shape![]()
24. Apply cream to the cake slices![]()
25. Wrap it in oil paper and refrigerate it in the refrigerator for at least 2 hours to shape it![]()
26. Cut the shaped cake roll into sections and enjoy it.
