Red beansEggRice cakeRoll, beauty and taste in full swing, none can match each other~~~~

This time'sCake rollhas added honey red beans; it feels like autumn is setting in, not eating some red bean seems like a bodily neglect, so taking the opportunity to make up for it,Oven, but the red bean pieces are relatively large, easily sink when mixed into the cake batter, thus, after baking, the red beans all went to the bottom of the cake roll.The cool-down cake roll has somewhat softened, not as puffed as in theBaking

　　pan, becoming more elastic. Take this opportunity to wrap it up using parchment paper and a rolling pin, tucking the seam under, then chilling it in the refrigerator to set.：IngredientsEggs: 4,Milk52g，Cornoil 40g, low flour 55g,Lemonjuice a little, white sugar 60g

Red bean cake roll recipe

1. Weigh out the required ingredients.

2. Separate the egg whites andegg yolks. Place the egg whites in a water- and oil-free bowl.

3. Beat the egg yolks, add milk and corn oil, stir well.

4. Sift inlow-glutenrice flour,whisking Z until smooth, making fine egg yolk batter.

5. Add a littlelemon juiceto the egg whites, add sugar in three parts and beat to stiff peaks with slight bends.

6. Take one-third of theegg whitesand add it to the egg yolk batter.

7. Use the folding and stirring method to mix them evenly.

8. Pour the remaining two-thirds of the egg whites back into the batter.

9. Quickly and gently fold until well combined, avoiding deflation.

10. Prepare a 28x28 cm baking tray, pour in the batter, spread it evenly by moving up and down, then tap the pan to release any air bubbles.

11. Preheat the oven at 190°C for over 15 minutes, bake for about 25 minutes then remove.

12. After baking, gently shake the tray to release steam, let it cool until not hot enough to touch before demolding.

13. Cover the cooled cake top with a clean paper towel, flip the cake body over, cut the edges into thin slices and roll tightly using a rolling pin, chill in the refrigerator overnight, then slice with a sharp knife.

Red bean cake roll ingredient pairing tips

1. Salt should not be eaten with red beans: Red beans are not only grains but also have certain medicinal effects; they can promote heart activation and have diuretic and swelling-reducing functions.However, red bean products can only be made into sweet dishes; adding salt reduces their medicinal efficacy by half.

2. Red beans should not be eaten withJing rice. Eating red beans with Jing rice may trigger mouth ulcers.