Blackcurrant cake roll

Overview

Blackcurrant raisins, also known as black rose raisins. The origin is in Russia. Due to the cold weather in Russia, this raisin grows in the area north of the Altay Mountains in Xinjiang. It is affected by the cold climate and has a long growth time. It is naturally black in appearance. It is a rare raisin in the world. It is seedless and thick, with a pleasant aroma and a natural aroma of wine. Very chewy. Produced in Xinjiang, blackcurrants are rich in various nutrients and have great benefits for human health. Long-term consumption can relieve menopausal discomfort, increase blood circulation, reduce fat retention in the inner walls of blood vessels, prevent and treat arteriosclerosis, reduce high blood pressure, improve skin health, and promote the natural secretion of female hormones. In this response, raisins were melted into the egg rolls, and the aroma of black currants was melted into the rum, which immediately improved the taste a lot.

Tags

• baking
• corn oil
• dried blackcurrants
• egg yolk
• low gluten flour
• rum
• white sugar
• lemon juice
• milk
• protein

Ingredients

Steps

1. 1 Soak the dried blackcurrants in rum for 2 hours in advance, then drain the water with kitchen paper towels and set aside.

   

2. 2 Separate the egg whites from the egg yolks, add 20 grams of sugar to the egg yolks and stir evenly.

   

3. 3 Add corn oil in portions and stir evenly.

   

4. 4 Pour in the milk and stir evenly.

   

5. 5 Sift in the low-gluten flour and mix evenly until smooth and without lumps.

   

6. 6 Line a baking sheet with parchment paper and sprinkle with soaked black currants. Also preheat the oven to 180 degrees.

   

7. 7 Drop lemon juice into the egg whites, beat into fish-eye foam, add 1/3 of the sugar and continue beating.

   

8. 8 Beat until texture appears and add 1/3 white sugar.

   

9. 9 When the mixture is thickened, add the remaining 1/3 of the sugar until it reaches a curved state (i.e. wet foaming state) when the egg beater is lifted.

   

10. 10 Pour 1/3 of the protein paste into the egg yolk paste and mix evenly.

    

11. 11 Pour the mixed batter back into the remaining egg white batter and mix evenly.

    

12. 12 Pour into the baking pan, smooth the surface, and lift the baking pan to release any air bubbles. Place in the preheated oven at 180 degrees for about 25 minutes.

    

13. 13 Take out the cake base, tear off the parchment paper around it, and place it on a baking rack to dry until it is warm to your hands. (It needs to be covered with oil paper to prevent the surface from drying out and causing the roll to crack)

    

14. 14 Invert the cake base onto a wire rack and peel off the parchment paper.

    

15. 15 Place oil paper on it, turn it over, and use a rolling dough to roll up the cake base.

    

16. 16 Rolled cake roll.

    

17. 17 Wrap it with tin foil or oil paper and place it in the refrigerator to set for about 20 minutes.

    

18. 18 Remove the parchment paper, cut into pieces and enjoy.