Tanabata Valentine's Day [cheese Cake Roll with Hearts in Love]

Tanabata Valentine's Day [cheese Cake Roll with Hearts in Love]

1. Make the egg yolk paste first. Pour the corn oil into the container, then pour in the whole milk; mix the two evenly with egg soother.

2. Add the sieved low powder, stir with a line drawn with egg extract, and mix until there is no dry powder.

3. Then add the egg yolk, draw a word with egg yolk and stir well.

4. If there are particles, you can press it with a spatula to get a fine and particle-free egg yolk paste for later use.

5. Start making meringue. First whipped into a fish-eye bubble state at high speed, then add 1/3 of the fine sugar; use an electric whisk until the volume has doubled, then add 1/3 of the fine sugar; continue to beat until the hook can be pulled out Add the remaining fine sugar and continue to beat until it is in a wet foaming state. When making cake rolls, be careful not to beat the egg whites too hard, as they will crack when rolled.

6. Start mixing ~ first preheat the oven, and the upper and lower pipes are 180 degrees. Take 1/3 of the meringue and put it into the egg yolk paste, quickly stir evenly with a spatula.

7. Then pour all the mixed batter into the remaining meringue and stir evenly.

8. The mixed batter is delicate and shiny.

9. Take out 15g of cake batter and put them into two clean containers. Add 0.6g of red yeast rice to one of them, and add 0.3g of red yeast rice to the other, mix them evenly, and put them into a piping bag. Cut a small opening at the front of the piping bag.

10. The cake batter of two colors is squeezed on a heart-shaped silicone mat placed in a 28*28 baking pan. Then put it in the preheated oven, and bake the cake batter for 2 minutes.

11. Then take it out, being careful not to turn off the oven. After taking it out, change to a cold baking pan, put the tarp into it (you don't need to change it), and then pour all the remaining cake batter at a height of 30 cm from the baking pan.

12. Smooth it with a scraper and shake it lightly. Put it in the oven and bake for 20-25 minutes with the upper and lower pipes at 170 degrees. The time is controlled by yourself. Press the surface of the cake batter with your hands. There is no fluidity and rustling sound and it is cooked.

13. Take it out immediately after baking and place it on the drying net. Use a stripping knife to gently cut the side of the cake body; then place a piece of greased paper and turn the cake piece upside down.

14. Tear off the silicone pad. Cover it with a piece of greased paper to prevent water loss, and let it cool down.

15. Then make the stuffing. First beat the cream cheese until smooth.

16. Pour the whipped cream in a clean, oil-free and water-free container, add fine sugar, and use an electric whisk to beat until 9 is distributed.

17. Add the cheese to the light cream.

18. Stir well.

19. Turn the cold cake slices upside down, the side with no pattern facing up, and trim both sides. Spread the stuffing.

20. Roll the cake up with the help of a rolling pin.

21. carry out.

22. Finally, wrap it in baking paper and put it in the refrigerator to set the shape.

23. Then slice it and it's ready to eat~