Red bean paste chiffon cake roll

Low gluten flour 60g	Pure milk 50g
Corn oil 40g	Eggs 4
Fine sugar 40g	red bean paste Appropriate amount

How to make chiffon cake rolls with red bean paste

Step 1

A group photo of materials and tools: The eggs are medium-sized eggs, the fine sugar is only used in the egg whites, the milk can be replaced with the same amount of water, the corn oil can be replaced by salad oil, soybean oil, and sunflower oil without obvious odor, and the washed red beans The amount of sand can be adjusted as you like;

Step 2

Pour a few drops of oil into a non-stick baking pan (excluding the amount), and wipe the bottom and sides of the baking pan with kitchen paper;

Step 3

Corn oil and milka basin;

Step 4

Beat thoroughly with egg beaters to emulsify;

Step 5

Separate the egg white and egg yolk, put the egg white into an oil-free and water-free egg beating basin, and put the egg yolk into the corn milk melt;

Step 6

Stir thoroughly with egg beaters until the color becomes slightly lighter;

Step 7

Sift in cake flour;

Step 8

Stir evenly in irregular directions to form a fine egg yolk paste;

Step 9

Beat the egg whites with an electric egg beater at high speed until they form rough peaks. Add 1/3 of the fine sugar and then beat at medium speed. When the egg whites are fine and have a few lines, add 1/3 of the fine sugar and beat at medium speed to create a more delicate protein paste. When the egg whites are ready, add the remaining caster sugar and turn the speed to low until the egg whites are fine and shiny; lift the whisk and the egg whites will form a large curved shape;

Step 10

Add 1/3 of the egg white batter into the egg yolk batter;

Step 11

Mix evenly, then pour it back into the egg white batter basin, and stir into a fine and shiny cake batter;

Step 12

Pour the cake batter into the baking pan, lift the baking pan to spread the cake batter all over the baking pan, then lift it up and shake it gently a few times to make the surface smooth;

Step 13

Place in the middle rack of the preheated oven, heat up and down to 160/165 degrees for 25 minutes;

Step 14

When the time is up, pick up the baking pan and shake it gently a few times without turning it upside down, and let it rest for 3 minutes;

Step 15

Use a scraper to scratch around the sides, then gently pry one side open, and the cake will be released smoothly; use the scraper to scrape the inside of the baking pan, and the cake skin will be scraped off easily. Wash it with water and it will be clean;

Step 16

Cut off the upper and lower sides of the cake diagonally; spread the red bean paste evenly, not too thick, just 2 or 3 mm;

Step 17

Roll into a roll from bottom to top, wrap with oil paper, set at room temperature for 15 minutes, cut into pieces and serve. Cooking tips for chiffon cake rolls with red bean paste

1. Grease the baking pan and wipe it clean, and you can easily get the towel surface; the surface of the cake slice will not peel off, so both sides can be used as the outside of the cake roll; 2. Corn oil and milk must be fully emulsified, and the cake structure will be denser; 3. The baking temperature and time are adjusted according to the actual situation of the oven and the material of the baking pan; 4. Because of the bean paste filling, there is no need to put it in the refrigerator to set after rolling. It can be set at room temperature.