Dumbo Cake Roll
1.
Prepare all materials.
2.
Pour the corn oil and milk into the container, stir evenly with a manual whisk, fully emulsify and no oily flowers can be seen.
3.
Sift in low-gluten flour and cornstarch, stir with a manual whisk, and mix until there is no dry powder.
4.
Add egg yolks.
5.
Stir evenly with a manual whisk, and the mixed batter is in a smooth and smooth state. Set aside for later use.
6.
Use a whisk at low speed to beat into a fish-eye bubble state, add the first sugar, turn to medium and high speed and continue to beat until the egg batter is fine, add the second fine sugar, fine lines appear, add the third fine sugar to moist foaming In the state, do a few circles at low speed to sort the big bubbles.
7.
Take out 25 grams of egg yolk and pour it into a clean container. Add 35 grams of meringue in two batches and mix well.
8.
Take 30 grams of the mixed cake batter into a paper cup.
9.
Add the pink pigment to the remaining cake batter, stir evenly, put it into a paper cup, and shake the bubbles lightly.
10.
Take 30 grams of the mixed cake batter into a paper cup. \n9 Add pink pigment to the remaining cake batter and stir evenly, put it into a paper cup, and shake the bubbles gently. \n10 Add blue pigment to the egg yolk paste in the egg-beating bowl and mix well. Take one third of the meringue and mix the egg yolk paste evenly.
11.
Add blue pigment to the egg yolk paste in the egg-beating bowl and mix well. Take one third of the meringue and mix the egg yolk paste evenly.
12.
Pour back into the remaining meringue and mix well.
13.
Pour it into a baking tray lined with greased paper, use a spatula to smooth the surface, and shake the large bubbles lightly. \n
14.
Put it in the preheated oven and bake for about 25 minutes at 140°C and at 150°C (2 paper cups are baked together). The skin is evenly colored and it will be out of the oven. The remaining cupcakes will continue to bake for 5 minutes.
15.
After baking, take the oily cloth and transfer it to the grilling net. Cover the surface with a piece of oiled paper and a net frame. Turn over, tear off the oiled cloth, which is the so-called towel surface, and buckle it upside down. Cover the surface with oiled paper. Prevent moisture loss.
16.
Cut off the oblique corners of the two sides, and use a serrated knife to cut out a piece of cake roll the width of the heart-shaped mold for use (for baby elephant ears).
17.
Whip the whipped cream and sugar with an electric whisk until it is textured. Spread the whipped whipped cream on the front of the cake roll, with more whipped cream in the middle and less at the ends.
18.
Use a rolling pin to roll up one end of the greased paper and lift it up, pull the cake up, push the roll forward, roll it tightly, wrap it in plastic wrap and put it in the refrigerator for more than one hour.
19.
Carve a heart shape on the long cake roll and set aside.
20.
The two cupcakes are layered separately with a serrated knife, the pink is carved with a small circle of heart shape, and the chiffon of the primary color is carved with a decorative mouth to make a large and small circle (little elephant hat).
21.
Cut the heart-shaped cake in the middle, lower the melted chocolate and put the pink half ears on it.
22.
Use the leftover scraps to cut out a baby elephant's nose.
23.
Use a hot serrated knife to cut both ends and cut into sections for later use.
24.
Begin to assemble and take half of the heart-shaped cake, smear it with chocolate and stick it on the side of the roll.
25.
Squeeze chocolate on the top, stick the cap and nose.
26.
Glue your eyes, and the cute Dumbo cake is complete!
Tips:
1 Don't over-spend the meringue, so that it will not defoam easily when mixed with the egg yolk paste. \n2Cut the cake roll, use a serrated knife, soak the serrated knife with heat, dry the water and then cut, the cut will be relatively flat.
