Cute Bear Cake Roll

Cute Bear Cake Roll

1. Prepare the ingredients, separate the egg whites and yolks (take 4 egg whites and 3 egg yolks)

2. Add 35g of fine sugar to the egg yolk and beat with a whisk until foaming

3. Then add a few drops of water, salad oil, and white vinegar in turn and stir evenly

4. Sift low-gluten flour and cornstarch into the egg yolk paste

5. Use a whisk to mix into a uniform streamlined batter

6. Add 30g of granulated sugar to the egg whites in two times and beat them with a whisk until they become foamy

7. Lift the whisk to maintain the sharp corners and let it go

8. Take one-third of the beaten egg whites, put them in the egg yolk paste and mix evenly

9. Pour the mixed batter back into the remaining two-thirds of the egg whites

10. Continue to mix into a fine paste

11. Put the bear pattern paper under the greased paper, and brush a layer of oil on the greased paper

12. Take a small amount of batter and add a little cocoa powder to make a light brown batter

13. Use a small spoon to draw a little bear’s nose, put it in a preheated 180 degree oven and bake it for one minute.

14. Then take a small part of the original batter and put it into a piping bag, cut a small cut at the sharp corner, extrude the bear shape on the baking tray, put it in the preheated 180 degree oven and bake it for one minute.

15. Sift the cocoa powder in the remaining batter, stir into a uniform cocoa batter, pour it into the baking pan

16. Smooth the surface of the cake batter, pick up the baking tray, pat the bottom with the other hand, shoot out large bubbles, put it in a preheated 180° oven, heat up and down, and bake for about 15 minutes.

17. 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

18. When it has cooled and has no temperature, put a piece of clean tin foil upside down, cut off both sides, whipped the animal whipped cream with fine granulated sugar and separate the ice to form a cream frosting, wipe it on the cake body with a spatula, and put the sugar water brown sugar

19. Slowly roll it up, wrap it in tin foil, screw on both sides and put it in the refrigerator for 1 hour to set

20. Dissolve the cocoa powder with a little water, and draw the eyes and mouth on the bear pattern to clear the nose and mouth.

21. The cute bear cake roll is complete!

Tips:

Tips for making painted cake rolls:

1. Add cornstarch to make the batter not easy to defoam.

2. You can put a piece of pattern paper under the bakeware and squeeze various patterns to make it easier!

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

4. In the past, big bubbles were produced by knocking on the table with the baking pan, which made a crackle. It turned out that you can hit the bottom of the baking pan with your hands, so that you can shake out the big bubbles without disturbing others!

5. After the oven is out of the buckle, tear off the baking tray paper and cover it back, otherwise the surface will dry out and cracks will appear easily, and it will be easy to break when rolled.

6. Make a few strokes on the cake body to roll up the cake more perfectly.

7. Brushing a layer of syrup is also to prevent the surface of the cake from drying out and to make the taste better.

8. When cutting the cake roll, use hot water to pour it on the cutting knife, it can cut perfectly.