1. Cut the watermelon into slices and press out a cylindrical shape with a mold.
2. Use kitchen paper to absorb moisture on the surface and set aside for later use.
3. Preheat the oven in advance, and fire up and down to 180 degrees.
4. Stir the matcha powder with warm water.
5. Separate the eggs, add the egg yolk to the matcha liquid and stir well.
6. Add oil and sugar to the matcha egg yolk paste and stir well.
7. Sift in low-gluten flour and stir until there is no particles.
8. Mix bamboo carbon powder and matcha powder, add a small amount of water and stir well, set aside for later use.
9. Add sugar to the egg whites and beat them to a wet foaming state.
10. Add part of the egg yolk paste to the meringue and stir evenly, then pour it back into the remaining meringue and stir evenly.
11. Add a little cake batter to the dark batter (bamboo carbon powder + matcha powder), mix well, and put it into a piping bag.
12. Use dark cake batter to squeeze out the pattern in a baking tray, drop it twice, and bake it for 5 minutes.
13. Then pour the light-colored cake batter and use a spatula to smooth the surface.
14. Slightly drop the baking pan a few times to shake out large bubbles, and bake in the oven for about 25 minutes.
15. After taking out the cake, cover with a piece of greased paper to assist turning over, tear off the original greased paper, and then take another piece of greased paper to cover and let it cool for later use.
16. Spread whipped sweet cream.
17. Put on the watermelon cubes.
18. Hold the cake on both sides of both hands, and hold it together for 1 minute to set the shape.
19. Wrap it in greased paper, roll it up with a rolling pin, and put it in the refrigerator to set for 30 minutes or more.
20. Cut the cake into pieces and eat.
Tips:/watermelon/
After the watermelon is pressed out of the cylindrical shape, be sure to use a kitchen paper towel to absorb the excess water on the surface. If time permits, you can wrap it in a kitchen towel and put it in the refrigerator for half an hour. This is to prevent the surface of the watermelon from being too wet to stick to the cream, and it will slip when the cake is rolled.
/Watermelon pattern toning/
1. In the video, matcha powder and bamboo charcoal powder are used for the color adjustment, all of which need to be stirred with warm water. Warm water can reduce the formation of particles. You can also use food coloring to color according to your personal preference.
2. After adding the light-colored cake batter, stir quickly and evenly to reduce the degree of defoaming of the dark cake batter as much as possible. The better the defoaming, the thinner the cake batter will be, and the baked cake roll pattern will be easier to crack when rolled.
/Cake roll/
1. The amount of eggs in the cake slice is 4, which can be rolled in ordinary e-shaped rolls or o-shaped rolls. In order to create the roundness of the watermelon, the o-shaped roll is used in the video.
2. After the cake is rolled, be sure to use a rolling pin to tighten the shape, and finally wrap it in the refrigerator to freeze the shape. The watermelon meat has a certain weight, and the cake slices can easily fall apart without rolling it tightly.
