[my Baking Time] Careful Machine for Loving Beautiful Zebras---red and Green Zebra Pattern Cake Rolls

[my Baking Time] Careful Machine for Loving Beautiful Zebras---red and Green Zebra Pattern Cake Rolls

1. Mix low-powder, 1/2 teaspoon of baking powder, and matcha powder and sieve twice for later use.

2. The powder after sieving.

3. Use a manual whisk to beat the egg yolks evenly.

4. Pour the egg yolk and caster sugar into the beaten egg liquid.

5. Use a manual whisk together until the color becomes lighter and thicker.

6. Add vegetable oil in small amounts several times.

7. Whisk evenly each time and then add the next time. At this time, the egg yolk will become thicker and lighter in color.

8. After adding the vegetable oil, the egg yolk is thick and light yellow in color, and the egg yolk slowly flows down after lifting the whisk.

9. Add milk all at once.

10. Whisk evenly with the egg mixture.

11. Sift the mixed powder into the egg yolk paste for the third time.

12. Use a whisk in different directions to mix well.

13. Put a few drops of egg white baking powder (about 1ML), salt (about 0.5ML), and lemon juice into the egg whites.

14. First use an electric whisk at low speed to make a large thick bubble.

15. At this time, add the first 1/3 of the fine sugar into the egg whites.

16. Then use a whisk to beat to a fine foam like soap froth.

17. Add another 2/3 of the caster sugar.

18. Use a whisk at high speed to beat into a fine meringue.

19. Prepare a clean bowl and put 2 teaspoons of red yeast rice powder in the bowl.

20. Mix well with 1-2 tablespoons of hot water.

21. Add a small amount of egg yolk paste.

22. Stir the egg yolk paste and red yeast rice paste together.

23. Take a little bit of the beaten egg white and put it into the red yeast rice paste.

24. Stir well.

25. Draw a zebra pattern on a baking sheet covered with greased paper.

26. The matcha egg yolk paste, red yeast rice zebra pattern, and the beaten egg white paste are ready.

27. After the zebra pattern is drawn, the egg whites are beaten with a whisk at low speed for about one minute, and 1/3 of the egg whites are put into the egg yolk paste.

28. Stir evenly.

29. Then pour the other 2/3 of the egg white batter into the egg yolk batter bowl.

30. Mix and stir evenly.

31. The matcha powder is dry, try to mix the matcha paste and egg whites well.

32. The well-mixed batter is quickly scraped into the baking pan with a rubber spatula, and then the surface is flattened with a scraper, shaken on the table a few times to produce large bubbles, the upper layer in the oven is 175 degrees for 12-15 minutes.

33. After the baked cake slices are out of the oven, move them to the grill immediately, and tear off the oil paper around to dissipate heat.

34. When the cake slice is not hot, cover the surface with a piece of greased paper and turn the cake piece over, tear off the zebra pattern on the greased paper.

35. The zebra pattern on the peeled cake paper.

36. Pour the caster sugar in the egg yolk bowl.

37. First, use a manual whisk to beat evenly.

38. Pour 25 grams of water and 50 grams of caster sugar into the small pot, and simmer until it boils.

39. The granulated sugar in the pot is completely melted, and the sugar water becomes thicker as the syrup is boiled. When the surface of the syrup is boiled with small bubbles, it means that the syrup is cooked. Turn off the heat immediately.

40. The cooked syrup is shaken gently in the pot to make the temperature even.

41. Then slowly pour into the egg yolk paste, stirring while pouring, and continue beating with an electric whisk until the egg yolk paste is completely cooled, and finally it is smooth and fluffy.

42. Put the melted butter at room temperature into the egg yolk paste 2-3 times.

43. It must be beaten evenly each time and then put down again.

44. Put 2 teaspoons of matcha powder into the prepared egg yolk cream.

45. Use a whisk to continue whisking evenly, and the matcha egg yolk cream is ready.

46. Spread the cream evenly on the surface of the cake slice.

47. A row of honey beans is spread on the rolled end.

48. Just roll up and refrigerate.