Low gluten flour.
Egg yolk batter sugar.
|a few drops|
How to Make Taro Mash Butter Cake Rolls
Follow chiffon method three can gold pan on the upper and lower heat 150 degrees for 30 minutes in the middle.
I rolled the cake in reverse, spread a layer of light cream and then placed the taro mixture in the red frame. I put the taro puree on the red frame. I put it a little bit backward at first, so the roll is not tight enough. Use a rolling pin to assist in rolling up the silicone paper and roll the cake tightly. Refrigerate for 30 minutes to set successfully. I took it out in 15 minutes and found the light cream melted a bit. Take it out and trim the edges and cut the pieces.
It’s the purple sauce.