Hand painted strawberry cake roll

Hand painted strawberry cake roll

Introduction:

"Although hand-made is more complicated than ordinary omelets, it has a great sense of achievement. Come on

Production steps:

Step 1: egg yolk paste material: egg yolk, sugar 15g, vegetable oil, water, low powder, baking powder; protein cream material: egg white, sugar 35g, white vinegar (or lemon juice); cream material: light cream, sugar

Step 2: make yolk paste: separate the yolk, add fine granulated sugar (after the sugar is melted, the next step is carried out), oil (add in three times, each time until the oil and yolk liquid are fully mixed), water, sifted low powder and baking powder in turn, mix them with a manual beater, and then add another one after each time.

Step 3: the yolk paste is very delicate.

Step 4: make protein cream: drop a few drops of lemon juice into the egg white, slowly beat the egg white first, and then start to beat it at medium speed. When there is a slight fine bubble, add 1 / 3 of the total sugar for the first time to achieve a slight texture. Add 1 / 3 of the sugar for the second time. When there is a significant texture, add the sugar for the third time. When the beater is gently pulled up, a big hook appears.

Step 5: make a good protein cream.

Step 6: Take 1 spoonful of egg yolk paste, 3 spoonfuls of protein paste and appropriate amount of edible pigment, mix them into a red mixed paste and put them into a flower mounting bag. The flower mounting bag should be cut small to squeeze flowers. Preheat the oven at 170 ℃ for 5 minutes, lay oil paper on the baking pan, extrude strawberry shape on it, and bake for 1 minute to set.

Step 7: add 1 / 3 of the protein cream into the egg yolk paste and stir. Do not stir in circles. If you stir in circles, the protein cream will be defoaming. Turn, mix, cut and mix.

Step 8: pour the egg yolk paste into the remaining protein cream, and mix it well as above. If you are skilled, you will not be afraid that the protein cream will defoaming.

Step 9: pour all the mixed cake paste into the baking pan, flatten and shake a few times to shake out the big bubbles in the cake paste. Then put it in the oven at 170 ℃ for 18 minutes.

Step 10: in the baking process, whisk the light cream. Add 8% sugar into the light cream to whisk it together (I think 10% sugar is too sweet). First, whisk it at high speed. When the lines appear, it can be changed to low speed. Also, whisk it until the small vertical sharp corner appears when lifting the egg beater. (don't worry about whipping cream. It's watery at the beginning, and it will get thicker and thicker when whipped slowly.)

Step 11: roll a new oil paper on the baked cake and put it on the air rack to cool.

Step 12: add appropriate amount of water into Matcha powder to make a solution. Draw strawberries on the red strawberries.

Step 13: draw strawberries quickly. (the color difference between the two photos is the result of doing it twice.)

Step 14: spread light cream on the side without strawberries (I also add a little yellow peach), roll the cake roll with the help of rolling pin, and refrigerate the rolled cake roll in the refrigerator for 30 minutes.

Step 15: it's done.

Materials required:

Low powder: 60g

Fine granulated sugar: 50g

Vegetable oil: 45g

Water: 45g

Edible pigment: a few drops

Matcha powder: right amount

Eggs: 3

White vinegar: a few drops

Baking powder: 0.6 g

Cream: 100g

White granulated sugar: 8g

Note: 1, add a little lemon juice in the egg white, on the one hand can remove the egg smell, on the other hand can increase fragrance. 2. The baked cake is rolled up when it is still warm and not easy to crack. But the temperature should not be too high, otherwise the cream will melt easily. 3. Strawberry cake paste does not need to be made separately, just take it from the egg yolk paste and protein paste.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet