[my Baking Time] is It Mysterious? is It Low-key? is It Luxury? ---those Flower Cake Rolls

[my Baking Time] is It Mysterious? is It Low-key? is It Luxury? ---those Flower Cake Rolls

1. Mix the low powder and baking powder evenly, and sieve twice for later use.

2. Sieve twice and set aside.

3. Take out half of the flour and set aside, add bamboo charcoal powder to the other half of the flour, mix well and set aside.

4. First use a manual whisk to beat the egg yolks evenly.

5. Add egg yolks with caster sugar.

6. Whisk evenly with the egg yolk until the sugar is completely melted and the egg liquid becomes slightly lighter in color.

7. Add vegetable oil several times.

8. Each time, beat until the egg liquid and vegetable oil are completely fused before adding the next time.

9. After all the vegetable oil is added, the egg yolk is lighter in color and thicker.

10. Add milk all at once.

11. Whisk evenly with the egg yolk liquid.

12. Sift in the powder mixture without bamboo charcoal powder.

13. Stir evenly in different directions with a whisk.

14. Take two portions and put them in a small bowl for later use.

15. Mix well with bamboo charcoal flour.

16. Sift into the egg yolk paste bowl before.

17. Also use a whisk to stir evenly in different directions.

18. Add appropriate amount of food coloring to the batter in the small bowl.

19. Mix thoroughly the food coloring and egg yolk paste---purple.

20. Mix thoroughly the food coloring and egg yolk paste---red.

21. Add baking powder, lemon juice and salt to the egg white bowl.

22. First use an electric whisk at low speed until large and thick bubbles appear.

23. Add 1/3 of the caster sugar.

24. Continue to beat at low speed until the egg whites are as delicate as soap bubbles.

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

26. Beat into meringue at high speed.

27. Take two egg whites and put them into the egg yolk paste.

28. Mix the egg yolk paste and egg white paste thoroughly---purple.

29. Mix the egg yolk paste and the egg white paste thoroughly---red.

30. Just draw flowers on oil paper.

31. After the pattern is drawn, the egg whites are first beaten with a whisk at low speed for one minute.

32. Egg white paste and bamboo charcoal egg yolk paste.

33. First take 1/3 of the egg whites and put them in the egg yolk paste bowl, and mix well.

34. Put the remaining 2/3 of the egg white into the egg yolk paste.

35. Continue to mix evenly, it doesn't matter if the color is light, the color of the bamboo charcoal powder will deepen during the baking process.

36. The cake batter is quickly scraped into the baking pan.

37. Scrape evenly with a scraper, shake up and down a few times, in the upper middle of the oven, 175 degrees for 12 minutes.

38. After the cake is out of the oven, tear off the oil paper on the four sides to dissipate heat.

39. When it is not hot, tear off the layer of oil paper underneath, and the cake piece is ready. The color of the cake piece will darken as the cake piece cools.

40. Wash the cherries, cut them in half and remove the pits for later use.

41. Wash the raisins and cut them in half.

42. Add the powdered sugar after the butter has softened at room temperature.

43. Mix well with a rubber spatula first.

44. Then use an electric whisk to beat the butter.

45. The butter is fluffy and light yellow in color.

46. Add whipped cream several times.

47. Whip with the butter each time until it's fully incorporated before adding the next time.

48. The cream is ready.

49. Spread evenly on the surface of the cake slice.

50. Place the cherries and raisins in a roll between them, and put them in the refrigerator for half an hour.

51. Finished product.