[my Baking Time] The Colorful Leopard Print World in Fantasy---colorful Leopard Print Cake Roll
1.
Mix the low powder and baking powder evenly, and sieve twice for later use.
2.
Mix low powder and baking powder evenly.
3.
Sieve twice 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.
13.
Stir evenly in different directions with a whisk.
14.
The bamboo charcoal powder is adjusted with hot water in advance, and several portions of the egg yolk paste are placed in a small bowl.
15.
Add food coloring to a small portion of egg yolk paste.
16.
Mix the food coloring and egg yolk paste thoroughly.
17.
Add baking powder, lemon juice and salt to the egg white bowl.
18.
First use an electric whisk at low speed until large and thick bubbles appear.
19.
Add 1/3 of the caster sugar.
20.
Continue to beat at low speed until the egg whites are as delicate as soap bubbles.
21.
Add another 2/3 of the caster sugar.
22.
Beat into meringue at high speed.
23.
Take several portions of egg whites and put them into the egg yolk paste.
24.
Mix the egg yolk paste and egg white paste thoroughly.
25.
Draw a leopard pattern on oil paper, one color.
26.
Two colors.
27.
three colors.
28.
four colors.
29.
Five colors.
30.
Number six and seven colors.
31.
Use a black rim at the end.
32.
After the leopard print is finished, the egg whites are first beaten with a whisk at low speed for one minute.
33.
Very delicate meringue.
34.
First take 1/3 of the egg white and put it in the egg yolk batter bowl.
35.
Stir evenly.
36.
Put the remaining 2/3 of the egg white into the egg yolk paste.
37.
Continue to stir evenly.
38.
The cake batter is quickly scraped into the baking pan.
39.
Scrape evenly with a scraper, shake up and down a few times, in the upper middle of the oven, 175 degrees for 12 minutes.
40.
After the cake is out of the oven, tear off the oil paper on the four sides to dissipate heat.
41.
When it is not hot, tear off the oily paper underneath.
42.
The cake slice is ready.
43.
Add the powdered sugar after the butter has softened at room temperature.
44.
Mix well with a rubber spatula first.
45.
Then use an electric whisk to beat the butter.
46.
The butter is fluffy and light yellow in color.
47.
Add whipped cream several times.
48.
Whip with the butter each time until it's fully incorporated before adding the next time.
49.
The cream is ready.
50.
Spread evenly on the surface of the cake slice.
51.
The cake slices are very good.
52.
Place the raisins and roll them into rolls, and put them in the refrigerator for half an hour.
53.
Colorful leopard print cake roll.
Tips:
1) Questions about food coloring. Generally speaking, I don't refuse to use food coloring. After all, using it can bring out more beautiful colors, so that I will be more picky in the choice of food coloring. Before, I used the Australian product, which was in liquid form, which was very easy to use but the color was less. This time I used the food coloring product from the United States, which can be eaten by babies. The color is good and the color is good. Paste-like, the effect is very good.
2) This time the filling is made of cream frosting, only butter, light cream and powdered sugar are used, which is more refreshing than the previous egg yolk meringue cream frosting. Although vanilla extract is not added, it smells of vanilla. It has a delicate fragrance and is very suitable for summer.