Mango Cream Roll

Mango Cream Roll

Overview

It seems that this one called Xiao Si Juan is very popular recently! I also followed suit once.

Tags

Ingredients

Steps

  1. Separate egg whites and yolks. Put the egg yolks into a large bowl, add 20 grams of fine sugar and salad oil and beat evenly.

    Mango Cream Roll step 1

  2. Add water and mix well.

    Mango Cream Roll step 2

  3. Sift in the low-gluten flour and mix evenly.

    Mango Cream Roll step 3

  4. Put the egg whites into a clean basin, add sugar in three batches, and beat until there are small curved corners when you lift the egg beater.

    Mango Cream Roll step 4

  5. Add half of the egg whites to the egg yolks and mix evenly.

    Mango Cream Roll step 5

  6. Pour the mixed egg yolk paste back into the egg whites and mix evenly. Preheat the oven to 180 degrees.

    Mango Cream Roll step 6

  7. Line a baking sheet with greased paper, pour the cake batter and smooth the surface. Put in the oven at 180 degrees and bake for about 18 minutes.

    Mango Cream Roll step 7

  8. After the cake comes out of the oven, tear off the parchment paper while it's hot.

    Mango Cream Roll step 8

  9. Turn it over right side up and let it cool (if you are not skilled in doing it, a little bit of the skin will stick off).

    Mango Cream Roll step 9

  10. Add 0g of fine sugar to the light cream and beat over ice until 9 minutes. (The lines are obvious and the cream is stiffer)

    Mango Cream Roll step 10

  11. Cut a mango into small pieces.

    Mango Cream Roll step 11

  12. Place the cake face down on the parchment paper, spread with cream, add mango slices, and roll up gently. Refrigerate for about 30 minutes.

    Mango Cream Roll step 12

  13. Just cut into thick slices.

    Mango Cream Roll step 13