1. Prepare the ingredients
2. Add 10 grams of fine sugar to the egg yolk and beat well
3. Add 50ml corn oil
4. Add 60 grams of milk and beat well
5. Sift in 70 grams of low powder and 10 grams of cocoa powder, mix well
6. Add a few drops of lemon juice to the protein liquid, beat until it is thickly foamed, add 40 grams of sugar in three times, beat until it is wet and dry
7. Put one third of the egg whites into the egg yolk paste, cut and mix evenly, then pour directly into the remaining egg white bowl, turn up and down, chop and mix well.
8. Pour all the batter into the baking pan, drop the baking pan a few times, shake out bubbles, preheat the oven 180 degrees, middle layer, upper and lower tubes, 14-16 minutes. Beat 160 grams of whipped cream with 16 grams of sugar for use.
9. Spread light cream evenly on the body of the cake, roll it up with a rolling pin and then roll it tightly with greased paper. After 30 minutes in the refrigerator, remove the greased paper
10. Cut off the two ends of the cake roll, melt the two-color chocolate in water, put it in a piping bag and draw the bear's eyes and mouth, and the Rilakkuma cake roll is complete!
11. Cutaway
12. Let's have a taste
Tips:1. Distribute the egg whites to 8~ Pull up the hooks as shown in the picture~~ The cake roll will be dry if it is over-sent~ it will crack when it is rolled~~
As for the baking time~ it's really different for every oven~
2. No need to cover the tin foil on the middle layer
3. When baking, you can see that the cake body expands to the highest point a little bit~ and then the cake rolls are baked after a little bit.
