Strawberry Chiffon Cake Roll
by Meng Yue's small stove
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare the weighed raw materials
2. The yolk and egg white are separated and placed in different basins.
3. Prepare greased paper under the baking tray
4. After the egg yolks are scattered, add corn oil in portions and mix well
5. Sift in low-gluten flour and stir into a delicate batter
6. Take out a small spoonful of egg yolk paste, sift in a little red yeast rice powder and mix well.
7. Under the egg white bowl sit a 40-degree warm water bowl, add a few drops of lemon juice after the whisk makes a thick bubble, and then add powdered sugar to continue whisking.
8. Beat the egg whites to 8 minutes, just lift the tail end of the whisk and bend it slightly.
9. Take a little egg white and add it to the red egg yolk paste
10. Stir evenly
11. Put in a piping bag
12. Draw a strawberry shape on the greased paper on the baking tray, and bake at 170 degrees in the middle of the oven for 1 minute to set the shape.
13. Take 1/3 of the egg white and add it to the egg yolk paste, stir evenly
14. Pour the egg yolk paste back into the egg white bowl
15. Use a silicone spatula to gently stir up and down evenly
16. Pour the cake batter into the baking pan
17. The surface is slightly smoothed
18. Put it into the preheated oven, middle layer, and bake at 170 degrees for about 25 minutes. (The baked cake is carefully pressed on the surface with your hands, not sticky, just press it to rebound immediately.)
19. Buckle upside down on the grill, carefully tear off the greased paper
20. Let it cool slightly until it doesn’t burn your hands, turn it over and place it on a clean oiled paper
21. Spread a little strawberry jam on the surface
22. Use oiled paper, roll up from one end inward and put it in the refrigerator until it is shaped.
23. Cocoa powder and matcha powder, add a few drops of water and stir to form a paste.
24. Take out the cake roll and draw the strawberry leaves and seeds with a bamboo stick.
25. Cut off irregular edges
26. Cut into sections according to the pattern.
