Honey Red Bean Qi Feng Cake Roll

1. Material preparation.

2. Mix milk, salad oil, and fine sugar together until the sugar melts.

3. Pour in the sieved low flour and corn starch, and stir evenly.

4. Add egg yolks in batches and stir evenly.

5. Set aside the mixed egg yolk batter.

6. Add a few drops of white vinegar, beat the egg whites until they are in a fish eye bubble state, add fine sugar in three parts, and continue stirring.

7. Apply until it is almost in a dry foaming state.

8. Add two-thirds of the protein to the egg yolk batter and stir well.

9. Pour the mixed batter into the remaining one-third of the protein foam, and quickly stir it evenly. Avoid stirring.

10. Put the dispersed honey red beans into the batter. Mix well.

11. Pour into the baking tray. Shake a few times.

12. Heat in the oven at 165 degrees Celsius for 15-20 minutes, then remove from the oven. Place a baking paper on the table, invert the cake onto the paper, and gently remove the paper from the surface.

13. Beat the light cream until the lines gradually appear, spread it on the cooled cake, roll it up, and refrigerate for 2 hours. Remove and cut it into pieces.

14. Appreciation of finished products.

15. Appreciation of finished products.