Christmas Tree Cake Roll

Christmas Tree Cake Roll

1. Draw a good Christmas tree with a pen 🎄 Simple strokes for later use.

2. Separate egg whites and egg yolks.

3. Add white sugar to the egg whites three times and beat them into a hard foaming state. (A bowl of 70 degrees hot water at the bottom of the egg whites can help to beat). Play the 5th gear for 6 minutes, then use the first gear for 1 minute).

4. Add milk and oil to the egg yolk, stir until there is no oil, and then sift in the flour.

5. Stir until there is no dry powder (or beat with a whisk for a few seconds).

6. Take 1/3 of the meringue into the egg yolk batter, and mix evenly or knife-cut to mix evenly (do not stir in a circular motion to avoid defoaming).

7. Then pour the mixed batter into the remaining meringue, and mix evenly or knife-cut (also don't mix in circles).

8. Stir evenly.

9. The cake batter is ready.

10. Spoon into the batter and add different food colorings to obtain batter of different colors.

11. Put the batter of various colors into the piping bag, and draw the Christmas tree (the Christmas tree drawn before 🎄 is placed under the oil paper, and placed in the baking tray together with the oil paper).

12. Add all the remaining primary color batter to the baked Christmas tree batter and smooth it out.

13. Put the baking tray in the oven again, middle level, 180 degrees, bake for 25 minutes, then let it out and let cool.

14. Refrigerator to take 50 grams of whipped cream and sugar to beat.

15. This is the state of whipped cream.

16. To cool the cake, cut a few knives (do not cut through), spread the cream, and add mango diced.

17. With the aid of the oily paper at the bottom, roll it up, and put the rolled cake in the refrigerator to freeze and shape (about an hour).

18. Take off the oil paper, and the beautiful Christmas tree cake roll is ready.

19. Finished picture.

20. Finished picture.

21. Finished picture.