Mascarpone cheese purple sweet potato swiss roll

Ingredient

Method

Cake: 2 egg yolks 35ml corn oil 70ml soy milk 70g purple sweet potato puree 40g low protein flour 3 egg whites 40g castor sugar Cream: 60g mascarpone cheese 1 tbsp butter 1 tbsp condensed milk 20g sugar 5ml lemon juice 80g purple sweet potato puree

Cake 1 蛋黄搅拌均匀. 2 分次加入混合好的油和豆奶，边加边拌匀 3 加入紫薯泥，轻轻的拌成均匀的蛋黄糊，再加入低粉拌匀。备用 4 蛋白分三次加入糖打至反扣时不流动 5  取1/3的蛋白霜加入蛋黄糊里，稍微拌合，再将其倒入剩余的蛋白霜里，混合均匀 7 倒入铺好油纸的烤盘中烤180度，30分钟左右即可取出。 8 待凉后，卷入夹馅，冷藏定型后才切。 Cream 1。 全部材料混合拌匀，放入冰箱冷藏备用。 *super fine purple sweet potato puree / 精细紫薯泥 Mash the just steamed sweet potato until smooth. Then, press the mashed purple sweet potato through a fine sieve to remove any large sweet potato puree chunks. This is a tedious process.