Strawberry Cake Roll

Strawberry Cake Roll

1. Separate the egg white and egg yolk and put them in oil-free and water-free containers.

2. Add 20 grams of fine sugar to the egg yolk, stir the egg yolk evenly with a manual whisk

3. Then add milk, oil, and finally low-gluten flour, mix well until there are no particles

4. Add 2 drops of white vinegar to the egg white, beat until coarsely soaked, add 30 grams of fine sugar in three times

5. This is the second time adding caster sugar

6. Add granulated sugar for the third time and beat until it is wet and dry

7. Dig 1 scoop of egg yolk, drop a few drops of red pigment and stir evenly, then add 3 times the egg whites with the egg yolk liquid, and stir evenly. At the same time, the oven is preheated to 150 degrees. My oven is particularly fond of color, so I adjusted the temperature to a lower level. .

8. Put it into a disposable squeeze bag and cut a small mouth

9. Squeeze the strawberry-shaped pattern on the greased paper, bake it in the preheated oven for 1 minute and take it out

10. Add one third of the remaining egg white paste to the egg yolk, chop and mix evenly

11. Pour another third of the remaining egg white paste into the egg yolk and cut and mix, and finally pour in all the remaining egg white paste, cut and mix evenly

12. Pour the stirred batter on the strawberries, smooth it, smash the baking pan a few times to shake out bubbles, preheat the oven, the middle layer is 110 degrees for 12 minutes

13. Take the baking pan out of the oven and tear off the greased paper while it is hot

14. Buckle upside down on new greased paper, roll up the egg roll, put it in the refrigerator for 30 minutes, take it out, remove the greased paper

15. Mix matcha powder with a small amount of boiled water to make a paste

16. Use a toothpick to dot the strawberry leaves and strawberry seeds

Tips:

My oven loves coloring, so the temperature is low, but the color is dark. Adjust the temperature according to your own oven.