Valentine's Day Gifts of Love and Honey Elk Painted Cake Roll
1.
Prepare the raw materials, separate the egg white and protein, and put them into clean, water-free and oil-free egg beaters. Pour the milk and salad oil into the egg-beating bowl, draw a "Z" and stir evenly.
2.
Sift in low-gluten flour, draw "Z" and mix well.
3.
Add egg yolk, draw "Z" and stir until it becomes smooth and smooth.
4.
Add powdered sugar to the egg whites in 3 times and beat until moist and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at a medium speed, a little pattern appears, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until the beak appears when the whisk is lifted.)
5.
Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
6.
Pour it back into the meringue and continue to mix well with a rubber spatula until no trace of egg white is visible and the batter is smooth and smooth. After that, take out 1 teaspoon + 2 scoops of batter and put them in two bowls.
7.
The red yeast rice powder is heated and hydrated and stirred evenly.
8.
Pour into the remaining batter, stir evenly, and become a red batter.
9.
Take out just 1 teaspoon of batter and put it in a bowl, add bamboo charcoal powder, stir evenly, and become black batter. Put the three colors of batter into the piping bag.
10.
Place the printed pattern in the center of the baking tray, put oil paper on it, draw the pattern with the batter, and send it to the preheated oven, heat up and down at 160°C, bake for 2 minutes.
11.
Take out the baking pan, pour the red batter into the baking pan, flatten it slightly with a spatula, and shake it twice.
12.
Put it into the oven, heat up and down at 160℃, and bake for 20 minutes.
13.
After the cake roll was out of the oven, it fell from a high place and shook out the heat. When unmolding, put a piece of greased paper on the baking net, and buckle the cake roll directly on the greased paper. Remember to cover it with greased paper to prevent it from drying out.
14.
Let's make the cream filling while the cake roll is cooling. Add all the powdered sugar to the whipped cream and send it to the piping state.
15.
Spread a layer of cream filling evenly on the cake body with a spatula, and then build a small hill with cream filling on the side 1/3 closer to you.
16.
Place strawberries on the small hills and pay attention to the direction in which the strawberries are placed on the two sides of the cake roll.
17.
Continue to cover the strawberries with cream and smooth them out a little.
18.
Roll the cake with the help of a rolling pin and put it in the refrigerator for an hour to set.
19.
The shaped cake roll is ready to be eaten after cutting it into pieces.
Tips:
1. The egg batter is more delicate after use.
2. Dispense the meringue until there is a small hook. Cake rolls that have been overspent are easy to crack when they are rolled.
3. Please adjust the baking time and temperature according to the temper of your own oven.
