Watermelon Cake Roll
1.
Separate the egg yolk and protein, pour the milk and salad oil into the egg 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 3 drops of colorful essence and continue to stir evenly with a manual whisk. Set aside the stirred batter for later use. At this time, preheat the oven to 190°C.
5.
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.)
6.
Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
7.
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 delicate. This is the light-colored batter of watermelon rind.
8.
Put 4 tablespoons of batter in a bowl, and then add two drops of colorful essence, stir evenly to form a dark batter.
9.
Spread greased paper on the cooking pan in advance, pour the dark batter into the piping bag, and draw the watermelon rind on the pan. After squeezing, shake it twice, put it into the preheated oven, heat up and down at 170°C, bake for 2 minutes to set the shape.
10.
Take out the baking pan, pour the light-colored batter into the baking pan, smooth it slightly with a spatula, and shake it twice.
11.
Put it into the preheated oven, heat up and down at 170°C, and bake the middle layer for 20 minutes.
12.
After the cake came out of the oven, it fell from a high place and shook the heat. When demoulding, put a piece of greased paper on the baking net, and buckle the cake body directly on the greased paper. Remember to cover the greased paper on top to prevent it from drying out.
13.
Add icing sugar to the whipped cream and whip until lines just appear.
14.
Add freeze-dried strawberry powder, pick a little bit of coloring with a toothpick, and chopped dried cranberries, and send them 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.
Roll the cake with the help of a rolling pin and put it in the refrigerator for an hour to set.
17.
The shaped cake roll is ready to be eaten after cutting it into pieces.
Tips:
1. Put the egg whites into a clean, water-free and oil-free egg beater.
2. The batter of the back egg method is more delicate.
3. Dispense the meringue until there is a small hook. Cake rolls that have been overspent are easy to crack when they are rolled.
4. Please adjust the baking time and temperature according to the temper of your own oven.
5. Pour the whipped cream into the egg beater in advance, put it in the refrigerator together with the whisk, and blow it over ice water.
6. The amount of formula is suitable for the 11-inch non-stick square bakeware.
