Carnation Cake Roll

Carnation Cake Roll

1. Prepare the ingredients, separate the egg white and the yolk (take 3 egg whites)

2. Take 3 egg yolks

3. Add 20g of fine sugar to the egg yolk and beat with a whisk until foaming

4. Then add milk and salad oil in sequence and mix well

5. Add low-gluten flour

6. Use a manual whisk to mix into a uniform batter

7. Add 30 grams of granulated sugar to the egg whites in two times and beat them until they become foamy

8. Lift the whisk to show a sharp corner

9. Take one-third of the beaten egg whites, put them in the egg yolk paste and stir evenly, then pour the mixed batter back into the remaining two-thirds of the egg whites, and continue to mix into a delicate paste

10. The red pigment is hydrated with a small amount

11. The matcha powder is 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. Carnation flowers and leaf and branch patterns are drawn on the baking tray covered with greased paper

14. Put it in a preheated 150 degree oven for 1.5 minutes and take it out

15. Pour the original batter into the baked pattern baking pan, smooth the surface of the cake batter with a scraper, pick up the baking pan, pat the bottom with the other hand, shoot out large bubbles, put it into the preheated 120 degree oven, up and down Fire, roast 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. Slowly roll it up, wrap it in oil paper and put it in the refrigerator for half an hour to shape

18. Put the strawberry jam into the piping bag, cut a thin mouth, and write the words Mother's Day on the finished cake roll

19. Finished picture

Tips:

The oiled paper must be painted with a layer of oil so that the pattern will not be stuck.