Hand Painted Cream Cake Roll
1.
Put the printed pattern paper in the middle of the baking tray, put the tarp on the pattern paper, draw the outline of the pattern through the tarp, and then fill it completely.
2.
After the design is drawn, take out the design paper, put the baking tray into the preheated Changdi CRWF42NE household oven and bake it for 1 minute at 160 degrees.
3.
Take out the shaped pattern from the oven.
4.
Put the milk, salad oil, and white sugar (10g) in the cake dough into a large clean bowl.
5.
Stir evenly with a manual whisk.
6.
Sift in low-gluten flour and mix well with a manual whisk.
7.
Separate the egg white and egg yolk, add the egg yolk to the batter.
8.
Stir evenly with a manual whisk, and set aside the prepared egg yolk paste.
9.
Add 3 to 5 drops of lemon juice to the egg whites.
10.
Add white sugar (30g) in three times and beat to 8 minutes. Lift the eggbeater and the egg whites will show a small curved hook. In the order of adding sugar, add 10g of white sugar to the fisheye bubble first, continue to beat until the egg white bubbles become smaller and finer, add 10g of white sugar for the second time, and then continue to beat until the lines appear clear and do not disappear immediately, add 10g for the third time White sugar.
11.
Use a spatula to take 1/3 of the beaten egg whites into the egg yolk paste, stir with a spatula or cut and mix evenly.
12.
Pour the mixed egg yolk paste into the remaining egg white bowl.
13.
Use the same technique to stir evenly.
14.
Pour the mixed cake batter into the pre-baked patterned baking pan, use a spatula to smooth the surface, pick up the cake mold and shake it a few times to shake out the bubbles in the cake.
15.
Put it in the preheated Changdi CRWF42NE household oven, and bake it at 160 degrees for 18 minutes.
16.
After the cake is out of the oven, buckle upside down on the grilling net or greased paper to remove the tarp on the surface, cover it with greased paper and let cool. In the process of tearing, pay attention to the action to be light. If the force is too large, the pattern will be torn.
17.
Pour the prepared whipped cream and white sugar into the egg-beater bowl.
18.
Use an electric whisk to whip the whipped cream until clear lines appear and do not disappear.
19.
Turn the cold cake upside down (the patterned side is facing down), and use a knife to obliquely cut the end to a 45-degree edge to facilitate the finishing of the cake after it is rolled.
20.
Pour the whipped cream on the surface of the cake.
21.
Spread evenly with a spatula.
22.
Use a rolling pin to roll up the greased paper at the beginning and lift it up, slowly roll the rolling pin, push the greased paper to roll up the cake roll naturally, adjust the shape slightly after the roll is finished, wrap it in greased paper and place it in the refrigerator for about 1 hour to set the shape.
23.
Take out the refrigerated cake rolls from the refrigerator and cut them into sections.
Tips:
1. The egg whites used to make the cake roll should not be too hard. The cake that is baked too hard is easy to crack during the rolling process.
2. Be light and fast when mixing cake batter.
3. Adjust the baking time and temperature according to your own oven. Generally, the cake rolls are baked until the surface is slightly colored. If you want to roll the reverse roll, you can increase the heating temperature 3 minutes before baking.
4. Make sure that the knife is clean every time you cut the cake roll, and don't be afraid of trouble.
How to make paint paste:
1. Melt 30g butter into liquid form in water
2. Add 30g of powdered sugar to 1 egg white three times to beat and lift the whisk to show a small pointy hook state
3. Add the melted butter and let it cool in portions into the whipped egg whites and mix thoroughly, and the painted paste is finished
4. Add different colors of toner or pigment to adjust the color according to the most appropriate amount of painted paste for the pattern, and put it into the piping bag and cut a small mouth
