BananaEggMuffinRoll
Ingredients A:
Protein- 4 pieces
Fine sugar----40 grams
Lemonjuice----a few drops
Salt--------a little bit
Ingredients B:
Egg yolk--3 pieces
Fine sugar------20 grams
Banana puree------80 grams
Lemon juice------15ML
Cinnamon powder-------3 grams
Low-gluten flour- 60 gramsCorn oil-------40 milliliters
Baking process:1. Peel the banana and put it in a bowl, mash it with a spoon.
2. Add a little lemon juice, mix well.
3. Add 3 grams of cinnamon powder, mix well.
4. Beat the protein to soft peaks, then add fine sugar.
5. Continue beating on medium-high speed.
6. Beat until neutral peak (a bend hook can be formed when lifting with a beaters).
7. Add egg yolk and sugar.
8. Whisk well with an electric mixer.
9. Add corn oil.
10. Whisk well.
11. Add banana puree.
12. Whisk well.
13. Sift in low-gluten flour.
14. Mix evenly with a spatula.
15. Take 1/3 of the whipped egg whites and mix into the yolk mixture.
16. Mix with a spatula in a cutting motion.
17. Add another 1/3 of the whipped egg whites, mix well, then pour the rest of the yolk mixture back.
18. Mix evenly.
19. Pour the batter into a baking tray lined with parchment paper and spread it out.
20. Place in the middle of the preheated oven at 160 degrees for 15-20 minutes.
21. Insert a toothpick, if it comes out clean without any batter, the cake is done.
22. Remove from the oven and let cool on the parchment paper.
23. Using a knife, cut several lines on one side of the cooled cake but do not cut through completely.
24. Use a rolling pin to slightly lift and press down the cake.25. Push the rolling pin forward to roll up the cake.
26. Wrap the rolled cake with parchment paper and refrigerate for 20 minutes, then slice it before serving.
Separate the cake from the parchment paper and let it cool.
Place the cooled cake on a piece of parchment paper, and make several cuts on one side without cutting through.
Use a rolling pin to slightly lift the cake and press down on it.
Push the rolling pin forward, causing the cake to roll up.
Wrap the rolled-up cake in parchment paper and refrigerate for 20 minutes before slicing.
