Panlong Yuzhu Cake Roll

Panlong Yuzhu Cake Roll

1. Draw the pattern on oil paper, and adjust the size and direction appropriately according to the pattern. After turning it over, spread it in the baking tray and fix it.

2. First make the white cake batter, this part is the main body of the cake roll, the border of the pattern, and the red beads in the dragon's mouth. Mix the milk and salad oil in the main ingredient, emulsify it evenly, sift into the low-powder and mix well

3. Divide the white cake batter into 2 parts: 90% to keep it white, 10% to add cocoa powder and mix well, so that the cocoa batter is thicker than the white cake batter, and it is easier to set the shape when hooking.

4. Then make the yellow cake batter, this part is the main color of Panlong's body. After mixing the egg yolk in the auxiliary materials with milk and salad oil evenly, sift into the low powder and mix well for later use

5. Next, beat the egg whites. Add a little lemon juice or white vinegar to the egg whites in the auxiliary ingredients, add sugar in three times, and beat until the hook is pulled out.

6. Next, beat the egg whites. Add a little lemon juice or white vinegar to the egg whites in the auxiliary ingredients, add sugar in three times, and beat until the hook is pulled out.

7. Put it in the middle of the oven, heat up and down at 160 degrees, and set the shape in about 3 minutes. Take a little whipped egg white and mix it with the yellow batter, repeat the steps of the previous step

8. Bake for about five minutes, until the pattern is set out

9. While the pattern is baking, add the whipped egg whites to the remaining white cake batter three times, and mix well

10. After the pattern is finalized, pour it directly on it and smooth it. Put it in the middle of the oven, heat up and down at 165 degrees, bake for about 15 minutes, then take it out

11. When it is hot, buckle it on the cooling rack, and carefully tear off the oiled paper with the pattern. Let cool for later use. Whip whipped cream while cooling. Add the whipped cream that has been refrigerated for 12 hours into the powdered sugar in portions, and send to the piping state at low speed. The whipped cream can be kept in the refrigerator for a while. After the cake body is allowed to cool, place the pattern side down on the greased paper, smooth the cream and sprinkle a little canned yellow peach to drain the water.

12. Roll it up and put it in the refrigerator for a while

13. Tear off the greased paper and place the plate

14. You can also melt the gelatine powder with a little water, mix it with 200ml Sprite heated to about 50 degrees, mix it until it is completely dissolved, pour it into a container, and refrigerate it until it solidifies. Dig it up with a spoon and place it next to the cake roll

15. The length of this pattern is relatively long, so both ends of the cake body are not cut off, just roll it up and just like that. If other patterns do not require completeness, you can cut off the two ends with a sharp knife to look more beautiful

Tips:

1. You can add other non-watery fruits to the filling cream
2. At the beginning of the roll, the cream can be thicker, and a part of the end is left without cream, because the cream will be pushed from the core during the roll, and it will be troublesome to apply too much
3. In fact, only three egg whites are used in the main body of the cake, and the other egg white is used to describe the pattern, so the cake body is slightly thinner. If you like to eat a thicker cake, you can add another egg white. But I personally feel that it’s enough to roll it out, otherwise it’s too much to eat.
4. The beads in the dragon's mouth are edible sugar beads, and a little bit of cream will stick. Don't let go if you don't have it