How to make mango chiffon rolls

If you are married, you can definitely enjoy the "wife's food" treatment. But what should you do when your wife is not at home? Perhaps many men would choose fast food, instant noodles, etc. But what if you could do it yourself? Wouldn’t this picture be beautiful? I believe your wife would also like to see it. So, let me introduce to you the method of making mango chiffon rolls.

1.12 Use a separator to separate egg whites and yolks.

2.21 Make mango into mango puree.

3.1 Beat the egg whites until 90% puree. (Please refer to the previous introduction)

4.2 First mix the milk and oil together, stir until the oil and water are mixed, then add the egg yolk and stir, pour in the mango puree, add 1/3 of the powdered sugar and mix well, sift in the low powder in 3 times, stirring quickly each time.

5. Add 1/3 of the beaten egg whites into the egg mixture.

6. Chop and stir lightly, don’t use too much force

7. Pour the mixed batter into the remaining 2/3 egg whites.

8. Quickly and gently cut or stir the egg whites and batter thoroughly.

9. Line the baking tray with cake paper, pour the cake batter on it and level it, then bang it vigorously a few times to flatten the bubbles inside. Preheat the oven to 220 degrees and bake at 200 degrees in the middle layer for 10 minutes, then adjust to 180 degrees and bake for 20 minutes. Or adjust the time and temperature according to your own experience.

10. Take out the baked cake, slam the plate hard, and then cut the four sides with a sharp knife.

11. Quickly roll it into a cake roll while it’s still hot.

12. When the cake has cooled down, cut it into pieces as you like. If you are not going to eat it for the time being, you can put it in a box and put it in the refrigerator.

Mango chiffon rolls may seem complicated, but if you actually try it, you’ll find it’s not difficult at all. The key is that you must master the specific steps and methods before you do it.