1. 1. Use A4 white paper to draw your favorite pattern, and cover it with baking grease paper. (Picture 1) 2. Use the P-page chiffon cake method to make cake roll batter, and just beat the egg whites to moist foaming. The other steps are the same.
2. 3. Divide the batter into a few, color tones separately, and put them into a round piping bag. (figure 2)
3. 4. Draw a pattern on the greased paper and put it in the refrigerator to harden it, then take it out and put it on the baking tray. (image 3)
4. 5. Pour the remaining raw color batter into the baking pan, shake it a few times, and smooth the surface. (Picture 4) 6. Preheat the oven, the middle layer is 180° for 19 minutes.
5. 7. Immediately after being out of the oven, buckle it upside down on the grilling net, remove the greased paper while it is hot, and cover it, and let it dry until your hands are warm. (Picture 5) 8. 200g whipped cream and 20g fine sugar to beat.
6. 9. Turn the cake over and spread the whipped cream, as shown in the picture. Lift the oil paper and gently roll up the cake. (Figure 6)
7. 10. Tighten both ends of the oil paper, put it in the refrigerator for about 30 minutes until it is finalized. (Picture 7)
Tips:Tea experience:
The baking time of the cake roll should not be too long, otherwise the pattern will be glued off by the grease paper~
