Year After Year There are More Than Cake Rolls

Year After Year There are More Than Cake Rolls

1. Put 40 grams of butter in the pot, melt on low heat, turn off the heat to cool

2. Stir 3 egg yolks with 35 grams of caster sugar until the egg yolks are slightly whitish

3. Sift the cooled butter liquid and pour it into step 2, mix well

4. Pour the water into step 3 and mix well

5. Sift 80 grams of low-gluten flour and a little salt into step 4, mix well

6. Add a little vanilla extract to step 5, mix well

7. Stir evenly into egg yolk paste

8. Take 2 tablespoons as egg yolk paste A and 2 small spoons as egg yolk paste B

9. Sift 1 tsp low-gluten flour into egg yolk paste A, and sift 1/2 tsp low-gluten flour into egg yolk paste B

10. Beat 1 egg white until the egg white on the eggbeater is "cocktail-shaped", as the meringue in step 11

11. Take 1 tablespoon of meringue and add it to egg yolk paste B, add the rest of the meringue to egg yolk paste A, stir evenly and put it into a piping bag

12. Squeeze the B egg yolk paste on the fish scales, heat up and down, middle layer, and bake for 1 minute

13. Add red food coloring to egg yolk paste A and mix well

14. Squeeze on top of the fish, heat up and down, in the middle, and bake for 1 minute

15. Pour the lemon juice into the 3 egg whites, add the fine sugar in 3 times, beat until the egg whites on the egg beater are "chicken tail-like", and the meringue is ready

16. Add the meringue to the remaining egg yolk paste in 3 times and mix evenly

17. Pour the batter on the pattern

18. Scrape the flat paste with a scraper; fire up and down, middle layer, and bake for 14 minutes

19. Beat the cream to 9 to distribute

20. The baked cake slices are out of the oven and buckle upside down on the new greased paper and put them on the baking net. Remove the original greased paper and cool until it feels slightly hot to the touch. Cut the sides flat, and spread the creamy cream on the cake slices, leaving the end of the cake. Don't wipe the 2 cm out, put strawberries on the front line

21. Roll up the cake, mix the black cocoa powder into a paste, use a brush to draw the outline of the fish eyes and scales; wrap it in plastic wrap and put it in the refrigerator for 30 minutes

22. The beautiful rolls are ready to serve