Bear Cake Roll

Bear Cake Roll

1. First draw the pattern to be done on A4 paper. Put it on the left side of the baking tray.

2. Put a piece of greased paper on A4 paper.

3. First put the oil, ten grams of sugar, and milk into a large basin, stir and emulsify fully, then sift into the low powder three times. Use the following upwards method to stir, do not stir in circular motions.

4. Separate the egg white and yolk. The egg whites should be placed in an oil- and water-free basin. Put the egg yolk in the batter and gently stir from the bottom up.

5. Dig a small spoonful of egg batter into a bowl of matcha powder, cocoa powder and red yeast rice powder that have been sifted in advance, and stir evenly, so that we get three colors of batter. At this time, the oven can be preheated to 170 degrees.

6. Start to beat the egg whites, squeeze a few drops of lemon into the egg whites, beat at high speed until fisheye bubbles, change the egg beater to a medium speed, add the remaining white sugar to the egg whites in three times to beat.

7. Beat the egg whites until wet and foamy.

8. First dig out twice the egg white of the cocoa batter into a bowl, cut and mix evenly. To prevent the egg white from defoaming, put the egg white in the refrigerator.

9. Put it into a piping bag, and cut the mouth of the piping bag as small as possible with scissors.

10. Use the cocoa egg piping bag to hook a circle on the oil paper along the pattern. Put the baking tray into the preheated oven and bake for one minute to set the shape. In the same way, add the egg whites to the matcha custard and red yeast rice custard, cut and mix evenly. Keep the used egg whites in the refrigerator to prevent defoaming.

11. Bring out the baking tray. Use a spoon to put the red curved batter into the position of the bear's clothes, and put the matcha batter into the position of the trousers. The rest of the batter can be dripped around the bear with a spoon. Continue to bake in the oven for one minute to set.

12. Add one-third of the egg white to the egg yolk paste, cutting and mixing from top to bottom.

13. Pour all the mixed egg yolk paste into the egg white paste, quickly cut and mix evenly, and mix well, and don't stir too much. The whole process should be as fast as possible.

14. Pour the egg batter from a high place onto the shaped pattern.

15. Scrape the surface of the egg batter with a spatula, pick up the mold 2.30 cm away from the table, drop it and shake the pan to remove bubbles. Put it in the middle of the oven, heat up and down at 170 degrees, and bake for 30 minutes. Each oven has a different temper, and adjust the time by observing the degree of coloring.

16. You can press the surface of the cake with your hands before it is baked, and it can be baked without collapse or rustling. If it is not cooked, put it in the oven and bake it again.

17. The baked cake is immediately upside down on the baking net, and the oily paper on the surface is gently torn by hand while it is hot. Take a new piece of oil paper and put it back on the cake, cover it tightly, and let it cool.

18. When it is warm to your hands, gently roll up the cake with oil paper and wrap it. To play a role in shaping. The patterned ones should be underneath. Try to wrap the bear on the top conspicuous place.

19. To cool the cake, spread strawberry jam on the unpatterned layer. You can also use butter or other jam instead.

20. Roll it up gently again, and tighten the greased paper on both ends like a candy wrapper. Put it in the refrigerator for 30 minutes to set. Once the shape is set, you can cut it open and eat it.