Cute bear cake roll

Cute bear cake roll

Introduction:

"June 1 children's Day is coming, preparing several lovely painted cakes. That's a must. Today, making love cubs," the son looked at it very much, and he was not willing to give up his mouth, ha ha! "

Production steps:

Step 1: prepare materials, separate egg white and yolk (take 4 egg white and 3 egg yolk)

Step 2: add 35g sugar into the yolk and beat it with a beater until it foams

Step 3: add a few drops of water, salad oil and white vinegar in turn and stir evenly

Step 4: sift low gluten flour and corn starch into the egg yolk paste

Step 5: mix the egg beater into a smooth paste

Step 6: add 30g sugar into the protein twice and beat it with egg beater until it foams

Step 7: lift the egg beater to keep the sharp angle

Step 8: take one third of the protein, put it into the egg yolk paste, and mix well

Step 9: pour the batter back into the remaining two-thirds of the protein

Step 10: continue to stir into a fine paste

Step 11: put the bear pattern paper under the oil paper and brush a layer of oil on the oil paper

Step 12: take a small amount of batter and add a little cocoa powder to make a light brown batter

Step 13: draw the bear's nose with a small spoon, bake it in a preheated 180 degree oven for one minute and take it out

Step 14: take a small part of the original batter and put it into the flower mounting bag, cut a small hole in the sharp corner, extrude the shape of bear on the baking plate, put it into the preheated oven for one minute and take it out

Step 15: sift cocoa powder into the remaining batter, stir to form a uniform cocoa batter, and pour into the baking pan

Step 16: smooth the surface of the cake paste, pick up the baking tray, tap the bottom with the other hand, beat out the big bubbles, put it into the oven with 180 ° preheating, and bake for about 15 minutes.

Step 17: the baked cake slices are immediately buckled on the drying rack to prevent retraction. Tear off the oil paper while it is hot, and then cover it back

Step 18: when there is no cooling temperature, put on a piece of clean tin foil, turn it upside down, cut off both sides, beat the animal light cream with fine granulated sugar on ice to form cream cream, wipe it on the cake body with a spatula, and add sugar water and yellow sugar

Step 19: roll it up slowly, wrap it in tinfoil, screw it on both sides and refrigerate for 1 hour

Step 20: mix the cocoa powder with a little water to dissolve it, and draw the eye, nose and mouth on the bear design

Step 21: the lovely bear cake roll is finished!

Materials required:

Low gluten flour: 80g

Egg white: 4

Egg yolk: 3

Fine granulated sugar: 35g (egg yolk paste)

Salad oil: 40ml

Water: 60ml

Corn starch: 1 teaspoon

White vinegar: a few drops

Cocoa powder: 10g

Animal cream: 180g

Yellow peach in syrup: right amount

Note: the production of painted cake roll tips: 1, add corn starch is to make the batter is not easy to defoaming. 2. You can put a piece of pattern paper under the baking tray and squeeze all kinds of patterns to make it easier! 3. Oil paper must be coated with oil, so that the pattern will not be stuck away. 4. In the past, I used to knock on the table with a baking tray to make a big bubble. It was so loud that I could knock on the bottom of the baking tray with my hand. In this way, I didn't disturb others and I could shake out big bubbles again! 5. After the paper is torn off, it needs to be covered. Otherwise, the surface is easy to crack when it is dry, and it is easy to break when it is rolled. 6. A few strokes on the cake can roll up the cake more perfectly. 7. Brush a layer of syrup to prevent the surface of the cake from drying and make it taste better. 8. When you cut a cake roll, you can cut it perfectly by pouring hot water on the knife.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet