#四session Baking Contest and is Love to Eat Festival# Strawberry Cream Floating Cloud Rolls
1.
Mix the milk and vegetable oil with a hand whisk until fully emulsified.
2.
Sift in low-gluten flour and mix well
3.
Add egg yolk and stir evenly
4.
Put the egg whites in an oil-free and water-free basin, beat with an electric whisk at low speed, and add white sugar in portions to beat until neutral foaming.
5.
Use a spatula to scoop one-third of the egg white paste into the egg yolk paste. After mixing evenly, pour all the egg yolk paste into the egg white paste. Stir evenly.
6.
Pour into a baking pan filled with parchment paper, and use a scraper to smooth the surface. Preheat the oven to 170 degrees. Before baking, shake the mold to produce large bubbles
7.
Bake in the oven at 170 degrees for 18-20 minutes. The specific time depends on the actual situation.
8.
When baking, use 200 whipped cream and 14g sugar to beat to eight.
9.
After the oven comes out, immediately put the cake roll upside down on another piece of greased paper. And transfer the greased paper and cake to the drying net together, tear off the bottom greased paper to dissipate heat. Wait for the cake roll to warm up. Spread the whipped cream and put it on Strawberry.
10.
After rolling up. Put it in the refrigerator for a few hours, take it out, put the whipped cream into a piping bag, and squeeze the cream on the top of the cake roll with a flower mouth.
11.
In the end, the cream is filled with various fruits and mint leaves. The beautiful roll cake is just fine.
12.
Colorful roll cake
13.
Let's eat!
Tips:
The egg whites must be sent in a water-free and oil-free basin, and the egg whites should be sent at a low speed to avoid over-sending.
