1. Prepare the ingredients, separate the egg whites and yolks (take 4 egg whites and 3 egg yolks)
2. Add 35g of fine sugar to the egg yolk and beat with a whisk until foaming
3. Then add water, salad oil, and lemon juice in turn and stir well
4. Sift low-gluten flour and cornstarch into the egg yolk paste
5. Use a whisk to mix into a uniform batter
6. Add 30g of granulated sugar to the egg whites in two times and beat them until they are foamed
7. Lift the whisk to show a sharp corner
8. Take one-third of the beaten egg whites, put them in the egg yolk paste and mix evenly
9. Pour the mixed batter back into the remaining two-thirds of the egg whites
10. Continue to mix into a fine paste
11. Matcha powder and red pigment are dissolved with a small amount of hydration
12. Take two small portions of batter, add matcha and red pigment, mix well and put into a piping bag, cut a small mouth with sharp corners
13. Paint the carnation flower and leaf and branch patterns on a baking tray covered with greased paper, and put them in a preheated 170 degree oven for 1.5 minutes.
14. Pour the original batter into a baking pan with a pattern, and use a scraper to smooth the surface of the cake batter
15. Pick up the baking tray, tap the bottom with the other hand to shoot out large bubbles, put it into the preheated 170° oven, heat up and down, and bake for about 15 minutes
16. The baked cake slices are immediately buckled upside down on the drying rack to prevent shrinking, tear off the greased paper while it is hot, and then cover it back, so as to prevent cracks when rolling
17. Peel off the sides of the cake, and make shallow knife marks on the cake slices at 2cm intervals. The animal whipped cream and fine sugar are separated into a cream frosting, and the cake is spread with a spatula
18. Put the banana off
19. Slowly roll it up, wrap it in oil paper and put it in the refrigerator for 1 hour to set
20. Heat the cocoa powder to hydrate, put it in a piping bag and cut a mouthful, write the words Mother's Day on the finished cake roll
21. A heart-filled Mother's Day cake roll is completed
Tips:1. Add cornstarch to make the batter not easy to defoam.
2. You can put a piece of pattern paper under the bakeware and squeeze various patterns to make it easier!
3. The oiled paper must be painted with a layer of oil so that the pattern will not be stuck.
4. In the past, big bubbles were produced by knocking on the table with the baking pan, which made a crackle. It turned out that you can hit the bottom of the baking pan with your hands, so that you can shake out the big bubbles without disturbing others!
5. After the oven is out of the buckle, tear off the baking tray paper and cover it back, otherwise the surface will dry out and cracks will appear easily, and it will be easy to break when rolled.
6. Make a few strokes on the cake body to roll up the cake more perfectly.
7. When cutting the cake roll, use hot water to pour it on the cutting knife, it can cut perfectly.
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