How to make peanut butter chiffon cake roll

In life, everyone cannot do without the word "eating", which is the most basic need for our survival. In order to meet this demand, many people are looking for all kinds of delicious food everywhere, but they don’t realize that their health will be lost. But if you can cook some delicious food yourself, you will not only enjoy the meal but also eat healthily. So, let me introduce to you how to make peanut butter chiffon cake roll.

1. Use an egg separator to separate the egg yolk and egg white, and put them into two clean, water-free and oil-free stainless steel basins (the basins can also be porcelain, iron, or aluminum. No matter what material the basin is, it is best to use a deeper basin for easy operation)

2. Beat the egg yolks with a manual egg beater, add 20g of fine sugar and mix well, add fresh milk and mix well, add salad oil and mix well

3. Sift the low flour and sift it into the egg yolk paste three times (stir evenly with a rubber spatula each time before sifting it in). The egg yolk paste is ready, and now it's time to beat the egg whites.

4. Add tartar powder to egg whites and beat with an electric whisk until coarse bubbles form. At this time, add sugar once (40g of fine sugar should not be added all at once, but in three times). Continue beating until the egg whites are fine and free of grains, add sugar for the second time, and continue beating until the egg whites have obvious grains and when you lift the whisk but the egg whites cannot stand up, add sugar for the third time. Continue beating until the egg whites are wet and foamy. The oven can be preheated at 175 degrees for 10 minutes

5. Scoop 1/3 of the egg white into the egg yolk paste and stir evenly.

6. Pour the stirred 5 back into the remaining 2/3 of the egg whites and stir evenly.

7. Pour 6 into a baking tray lined with baking paper, smooth the cake, shake it vigorously a few times to remove large bubbles, and place it in the middle layer of the preheated oven at 175 degrees for 15 minutes.

8. After it comes out of the oven, turn it upside down, wait for it to cool down a little, then remove the wax paper, turn the cake over, and place it on the wax paper. After the cake cools down, spread peanut butter on it, then roll it into a roll (make sure it is rolled firmly), wrap it with wax paper, twist the two ends into candy shapes, put it in the refrigerator for 15 minutes, open the wax paper, slice it and put it on a plate

I am very happy that I shared with you the recipe of Peanut Butter Chiffon Cake Roll today. If it suits your taste, you might as well try it. I believe you will love its taste.