Tomato cake roll combined with peanut butter filling, thick flavored alcohol, crispy cocoa, sweet pepper and crispy perfect fusion.

WHAT YOU NEED

Ingredients

5 eggs (large)
100 grams of low-fat flour
Fine sugar 70 grams (60 grams of protein and 10 grams of egg yolk)
60 grams of sesame oil
75 grams of milk
5 drops of lemon juice
1 gram of salt
Peanut butter in moderation

How TO MADE Tomato cake rolls

Steps 1 to 4

1. Separate eggs, egg whites, egg yolks.

2. Mix 10 g of egg yolk salt, fine sugar, milk and butter evenly, sift into low-fat flour, mix into egg yolk paste, and reserve.

3. The protein is dispersed with an electric egg beater, lemon juice is added, and 60 grams of sugar is added three times, until the degree of moist foaming (nine distributions) is reached, i.e. the protein peak on the egg beater is long and not upright, and the protein in the bowl is curved and pointed.

4. Take 1/3 of the protein and mix it with the egg yolk and stir evenly with a rubber scraper.

Steps 5 to 8

5. The mixed dough is poured into the remaining 2/3 of the protein dough and is mixed by slicing and stirring until the protein dough and the egg yolk dough are completely mixed.

6. Cut the tomatoes into slices and put them in a pan with grease paper.

7. Pour the cake paste into the baking tray, flatten the cake paste with a scraper, and lightly beat the baking tray on the board several times to remove the air bubbles.

8. The oven is preheated at 130 degrees (the specific time required depends on the temperature of the oven), the middle and lower layers, up and down the fire, baking for 30 minutes.

Steps 9 to 12

9. Take the pan out of the oven, hold the oil paper on both sides with your hands, take the cake out of the pan, put it on the cold net, carefully peel off the oil paper around it, lay a sheet of oil paper on another cold net, put the cake upside down on the new oil paper, and peel off the original oil paper.

10. At the beginning of the rolling of the cake, use a knife to cut 3 or 4 lines below the bottom, so that the center of the roll does not crack easily, and apply the peanut butter filling evenly to the surface of the cake.

11. Use a doughnut stick to roll the cake up with oil paper, roll it up and model it for 10 minutes.

12. It can be cut and eaten.

13.

Handy cooking tips

　　The protein can only be released to the degree of wet foaming, and if released to dry foaming, the protein is finely organized and easily broken when rolled.The temperature should be set according to your own oven.