Love Cake Roll
1.
Raw material diagram.
2.
Separate the egg whites and egg yolks.
3.
Add 1 g of salt and 10 g of sugar to the egg yolk and beat evenly.
4.
Add 50 grams of salad oil in 3 times, and beat evenly after each addition.
5.
Add the milk in two portions, and beat evenly after each addition.
6.
Sift in low powder and beat until no particles.
7.
Fill a bowl with about 10 grams of egg yolk paste, then pour 4 drops of red pigment and mix well.
8.
Break the egg whites and squeeze in 5 drops of lemon juice.
9.
Add 1/3 of 50 grams of sugar when whipping until large bubbles.
10.
Continue whipping until the volume increases by about 1 times. When the bubble is relatively fine, add 1/2 of the remaining sugar.
11.
Continue whipping until the surface becomes grainy and add the remaining sugar.
12.
Whip until wet foam, with long sharp corners, not very straight, and the undercut will not fall off.
13.
Take about twice the volume of the red egg yolk paste and add it to it and mix well.
14.
Prepare a piping bag and put it in a small bottle, and put the red cake batter.
15.
Cut a small cut and tie a knot in the upper part of the space.
16.
Spread greased paper on the baking tray and draw love with a piping bag.
17.
When drawing the love heart, draw from both ends to the middle so that you can roll it no matter which end you start from. After drawing, send it to the oven to bake for 2 minutes and then take it out.
18.
It looks baked.
19.
When baking the love heart, add 1/3 of the egg white to the egg yolk paste and stir evenly. From here, you can only use a rubber spatula to turn up from the bottom like a stir-fry, and then cut again, without making a circle to avoid defoaming.
20.
Pour the mixed egg yolk paste into the egg whites and stir evenly. Until the egg white and egg yolk are completely fused.
21.
It looks good.
22.
Pour the mixed cake batter into the baking tray with love, smooth the surface, then lift it up and shake it twice to eliminate the bubbles on the surface, and send it to the oven at 170 degrees and bake for 15 minutes.
23.
After being baked and taken out, immediately buckle upside down on the greased paper baking net, and remove the grease paper from the cake.
24.
Spread another piece of greased paper, turn the cake over, and then peel off the greased paper.
25.
Spread strawberry jam on top.
26.
Roll it forward together with the oil paper (the photo of the roll is blurred and it is difficult to see), roll it and set the shape for 10 minutes, and put it in the refrigerator to taste better.
Tips:
1. Don't drop the egg yolk into the egg white, otherwise it will be difficult to pass.
2. The mouth of the piping bag must be cut smaller, if it is too thin, then cut it bigger. If you start to cut it too big, it will come out too much when you paint, which is not easy to control. If the pattern you draw is not satisfactory, you can wipe it off with a paper towel and redraw it.
3. The temperature of the oven should be adjusted according to the actual situation of your own home. The temperature of my oven is probably on the high side. I have baked it for 20 minutes before, but after removing the oily paper, there is still a bit of yellow on it, and the pattern is not good. If you don’t know whether it’s baked, you can open the oven door and pat it. The gravure on the surface of the cake can quickly bounce back to indicate that it’s good. You can also use a toothpick to insert it. When you take it out, there is no cake attached to it to indicate that it’s baked.
