Butterfly Love Flower Cake Roll

Name: Butterfly Love Flower Cake Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 55g milk; 3 pcs egg; 60g White sugar (for protein); 60g Low-gluten flour; Some Edible red pigment; 10g White sugar (for egg yolk); 40g Corn oil; Some Matcha powder; 2 drops Vanilla extract

by Shaer Feifei❉

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Romantic Tanabata ~ Make a Butterfly Love Flower Cake Roll for my dear, let my dear eat it in your mouth and sweet in your heart...😍🌹
Dear you fly slowly, be careful of the thorny rose in front, dear you open your mouth, the fragrance of the wind will make you intoxicated, dear, you fly with me through the jungle to see the stream, my dear, come and dance Me and you are lingering, flying and leaping, this red dust will always follow you forever, loving, ruthless, regretful, and not letting down my tenderness, your beauty, I and you, lingering, flying, flying, and this red dust will always wait until the autumn breeze rises Withering with you, no regrets, my dear, you fly slowly, be careful of the thorny rose in front of you, my dear, open your mouth, the fragrance of flowers in the wind will make you intoxicated, my dear, you fly with me through the jungle to see the stream, my dear, do a dance The spring of love will never be dark, I will be lingering with you, flying and flying, this red dust will always follow you, and chasing you for life, loving and ruthless, and I will live up to my tenderness. When the autumn breeze rises, autumn leaves fall into piles, I can wilt with you, and I have no regrets. I will linger with you and fly and leap. This red dust will always be with you. Wait until the autumn breeze. Autumn leaves fall in piles. I can wilt with you and I have no regrets."

Ingredients

Butterfly Love Flower Cake Roll

1. Prepare ingredients~

2. Separate the egg whites and egg yolks, (there must be no egg yolks in the egg whites), put them into two water-free and oil-free basins, add 10g sugar, corn oil, and milk to the egg yolk.

3. in this way

4. Add 2 drops of vanilla extract to the egg whites (no vanilla extract, white vinegar, or lemon will do) to soak the fish to one-third of the sugar,

5. Beat until the foam is fine and add two-thirds of the sugar

6. There is a pattern on the side. Put all the sugar in

7. Just hit it until you can pull out the straight small sharp corners when you lift the whisk. It must be in this state! 😄

8. Take the egg whites and put them in the egg yolk three times, and mix thoroughly each time.

9. Take 2 teaspoons of the prepared paste, put it in a bowl, put in the red pigment (you can replace it with red yeast rice powder, Feifei’s home is gone), mix thoroughly with a spoon, and put them into the piping bag ( The edible pocket I used is equipped with a small piping mouth, the same)

10. Fold the greased paper into three folds, fold it horizontally and vertically, a total of nine grids (sorry, when I put the greased paper first, I fold an extra mark, it’s nothing)

11. Use the matcha flower bag to draw the branches and leaves on the oil, (Feifei did not draw well 😜)

12. Draw the flowers, (it's too hot, Feifei is 38 degrees here, it feels like they are all changed, if it is better to operate in an air-conditioned room) fast! 😄

13. Use a small spoon to scoop a spoonful of the white paste to make it a little bit tricky, be careful😄

14. Preheat the oven, 160 degrees for 22 minutes, put it in the middle of the oven at 19 minutes, and bake the flowers for one minute, (cannot bake for a long time) This is the baked state

15. Put in the batter, spread it evenly, shake it hard,

16. Bake in the oven for another 18 minutes! Don't open it halfway, dingdong, okay, enter the grilling net, gently tear off the grease paper, and let cool!