How to make puff finger cake roll

Most young people nowadays are very lazy and always use being busy as an excuse to go out to eat. Although the food outside may be "delicious", various chronic diseases will follow in the long run, which is really not worth it. Now follow me to learn how to make puff finger biscuit cake roll, you will definitely like it.

1. Make finger biscuits: Separate egg whites and yolks, refrigerate the egg whites first, beat the egg yolks with fine sugar until saccharified and sticky and white, set aside

2.12 Take the egg whites out of the refrigerator, add fine sugar three times in ice water, and beat until the egg whites stand upright.

3.21 Scoop up 1/4 of the egg white, add it to the egg yolk paste, and mix well with a spatula

4.1 Cover the baking tray with non-stick cloth or wax paper, put the batter into a piping bag, use a 1cm diameter round nozzle, and squeeze out the stripes evenly at an angle.

5.2 Add the remaining egg whites and egg yolks to the mixture and mix well. Then sift in the low flour and mix quickly and evenly.

6. Sprinkle almond powder, sift powdered sugar, bake at 190 degrees for about 10 minutes

7. After taking it out of the oven, let it sit for a while, and remove it from the non-stick cloth when it is not hot but still warm.

8. After the lady fingers are out of the oven, leave them for a while to beat the cream until they have straight peaks.

9. Spread butter evenly on the contact surface between the finger biscuits and the baking tray, and place the puffs with the squeezed custard cream filling on top.

10. Generally, many people use wax paper and rolling pin to help roll it up. I used my hands this time and rolled it a little tighter, but be careful not to let the cake roll crack. Once it is shaped, you can cut it.

It is a bad habit to like eating out. For the sake of nutrition and health, the editor suggests that you learn to cook. Go to the kitchen and try today’s puff finger biscuit cake roll.