Colorful Cake Rolls

Colorful Cake Rolls

1. Separate the eggs, the basin has no water and no oil

2. Stir milk and oil well, sift into flour, mix well, add egg yolk, mix well

3. Stir it into a more delicate batter

4. Add the egg whites in 3 times and add sugar to beat until moist foaming

5. Take one third of the egg white and add it to the egg yolk paste, stir well, then pour it back into the egg yolk paste, stir well

6. Prepare 3 small bowls, put 10 grams of batter each, add a small amount of coloring matter, stir well, put in a piping bag, preheat the oven to 170 degrees

7. Prepare a 28cm gold plate, put on a silicone pad, squeeze a few shapes, with any color, and bake in the oven for two minutes.

8. Pour the batter into the baking pan and shake out bubbles. 170 degrees, bake for 16 minutes

9. Take out the cake~shock it out of heat

10. Scratch the surface to release the mold and buckle upside down on the net

11. Tear off the greased paper on the back and let it dry until it is not hot

12. Cover a piece of greased paper, then cover a flat object, turn the cake roll over

13. Cut off the rough edges, this is the starting edge

14. Take the first one or two centimeters of the cake roll and fold it in half with your fingers. The cake roll is very good and very elastic.

15. Pull up the oil paper and push forward, it is very good, and the roll is very even

16. Cut a bevel at the end, and after a while, the interface will be flat

17. Look, very flat

18. Leave it for a while

19. Whip the cream with chocolate sauce, spread less on the end of the cake roll, and roll it up again according to the previous roll marks

20. Tighten the cake roll tightly with a rolling pin and put it in the refrigerator for 3 hours

21. Every time you cut a knife, wipe the knife to keep the cut perfect