Mango Cream Roll Recipe

In today’s society, with so many food ordering apps available, how many people are willing to cook their own meals? Ordering food online is convenient, but in the long run, your health will disappear. So, throw away your laziness, get into the kitchen and start practicing. Maybe you need to learn from me how to make mango cream rolls.

1.Put the egg whites into an oil-free and water-free stainless steel container.

2. When coarse bubbles appear, add 20 grams of sugar.

3. When the bubbles become smaller, add the remaining 20 grams of sugar.

4. Beat until hard foam is formed. You can pull out small pointed corners when you lift the whisk. Be careful not to overbeat. After beating, refrigerate and set aside.

5. Put the egg yolks in another large bowl, add sugar, milk and vegetable oil, and beat until evenly combined.

6. Sift in low-gluten flour

7. Use a rubber spatula to mix it a little.

8. Turn the whisk to low speed and quickly beat the batter evenly. This process will take about 10 seconds. Do not stir too long to avoid the flour from forming gluten. Use a rubber spatula to stir it lightly (do not stir in circles, stir like cooking to avoid the flour from forming gluten).

9. Take out the meringue and scoop 12 into the egg yolk paste. Stir evenly. Do not make circles to avoid defoaming. Stir like cooking.

10. Pour in the remaining meringue and mix evenly (consistent color).

11. Pour into a baking tray lined with greaseproof paper, put into the preheated oven, and bake at 160° on the middle layer for about 25 minutes (set according to the temperature of your own oven).

12. While the cake is baking, we prepare the filling: Put the mango flesh into a food processor and mash it.

13. Add appropriate amount of sugar to the cream and beat until 90% fluffy (don’t add too much at first, you can taste it while beating and add according to your taste)

14. Pour in mango puree

15. Continue beating until 10% done and refrigerate for later use.

16. After the cake is baked, take it out immediately, turn it upside down on the baking rack, and peel off the baking paper while it is still hot.

17. After it reaches room temperature, turn it over and spread a layer of cream on it. Keep the remaining cream for surface decoration.

18. Gently roll it up from bottom to top, using wax paper. Do not roll it directly with your hands, otherwise it will crack. After rolling, place in the refrigerator to set for more than 1 hour.

19. Once the shape is set, you can cut it into pieces

20. Put the remaining cream into the piping bag and squeeze some on the surface for decoration

After reading the introduction to the recipe of mango cream roll, many of you must be drooling, wipe it off quickly. You should know that if you master the specific steps, you will definitely be able to make different delicacies on your own.