#aca Fourth Session Baking Contest# Making Erotic Watermelon Cake Rolls

#aca Fourth Session Baking Contest# Making Erotic Watermelon Cake Rolls

1. Watermelon rind ingredients collection map

2. Watermelon stuffed ingredients collection map

3. Collection of white stuffed ingredients

4. Because it takes time to freeze mousse, we make watermelon mousse first. Wash the bayberry and put it in the ACA portable juice cup after removing the core

5. No need to add water, directly muddy the fruit

6. Put the gelatine slices into the cold, soak them in the middle of softness and set aside (when soaking softly, take them out and set aside, don’t keep them in the water, they will melt)

7. Put the red bayberry puree in a non-stick pan, add lemon juice, simmer until thick, this process is relatively long, you need to keep stirring halfway to prevent the bottom

8. When the jam is thicker, add white sugar and boil until the sugar melts and the jam returns to its thick shape

9. Add the soaked gelatin slices while it is hot, stir until melted, and let cool

10. Add whipped cream and sugar, and use a whisk to whip until slightly grained

11. Combine bayberry jam and whipped cream and mix well

12. Pour into the mold, smooth the surface and put it in the refrigerator to freeze

13. Now make the watermelon rind, separate the egg white and the yolk

14. Pack the egg whites in an oil-free and water-free container, add sugar in two portions, and beat until wet and foamy (lift the whisk, a hook shape appears)

15. Add spinach juice and vegetable oil to the egg yolk

16. Beat well with a whisk

17. Sift in low powder, stir evenly with a spatula

18. Take one-third of the egg white paste into the egg yolk paste, stir slightly, pour the egg yolk paste into the remaining egg white paste, and mix evenly

19. Pour the finished cake batter into the baking pan, smooth the surface, and gently shake the baking pan a few times

20. Put it into the preheated oven, bake at 180 degrees for 15 minutes, the surface will appear slightly brown

21. When out of the oven, put it face down on the grill, peel off the greased paper while it is hot, and then lightly cover the greased paper on it and let cool to prevent the surface of the cake from being air-dried

22. Make white inner skin, add sugar to whipped cream and whipped completely

23. Spread the whipped cream on the cake slice, leaving two centimeters around without spreading

24. Use a suitable round tool (I used a glass cup, 6 cm in diameter) to buckle out several circles of equal size

25. Arrange them on the cake slices (this step must be fast, I was a bit slower, the round mousse is a bit soft, but the last step is careful and does not affect the final shape)

26. Put the two ends of the cake together and roll it into an o-shaped roll,

27. Put it in the refrigerator and freeze to harden, take it out and cut off both ends,

28. Slice and cut into pieces, then stick with sesame seeds

29. Eat quickly, or it will melt

30. It is sweet, with a slight sour taste, which makes the mouth full and appetite open.

Tips:

1. It is not difficult to make this cake early. Special attention should be paid to the fact that the temperature is high in summer and the whipped cream is easy to melt. After adding the whipped cream, every step must be rapid. , Put it in the refrigerator in time, and then perform the following operations.
2. When taking round mousse slices, you can use biscuit molds, etc., measure the circumference of the mold with oil paper in advance, as long as the cake slices can completely wrap the mold, but pay attention to the watermelon white when measuring. The thickness of the skin.
3. Chinese bayberry mousse is really delicious. You can also replace it with raspberries or other red fruits and vegetables.