Colorful love cake roll - Tanabata, a gift for lovers and children!

Colorful love cake roll - Tanabata, a gift for lovers and children!

Introduction:

"It's full of love. At the first sight, you will feel very happy. Will dessert like painted love cake roll make everyone smile? In addition to adding corn starch, rum and other materials to add the overall taste and color changes of the cake roll, as long as a little effort is made to depict various patterns on the appearance, the finished cake roll will be instantly amazing! Let's try it together

Production steps:

Step 1: prepare in advance: brush a layer of oil on the baking tray and spread a piece of oil paper on it.

Step 2: dip the napkin with oil on the oil paper and then apply another layer. After coating, put it aside for use, as shown in the figure:

Step 3: making egg yolk paste: separate the egg yolk and egg white for standby, and divide them into one egg white, three egg whites and three egg yolks (one of them is not used as yolk)

Step 4: break up 3 yolks in the cooking bowl

Step 5: add about 1 / 2 of the sugar (35g) and beat with electric beater until white.

Step 6: add water and salad oil in sequence and stir well.

Step 7: sift in the low gluten flour.

Step 8: stir well with electric beater.

Step 9: stir until the batter is sticky.

Step 10: even if it's stirred like this!

Step 11: make the patterned pink batter: prepare 2 small bowls, put in 2 small spoons of egg yolk batter respectively, and then add 1 / 2 small spoonful of low gluten flour.

Step 12: mix well.

Step 13: dissolve the red food pigment in water, add a little bit into one of the small bowls in practice 3 to make a light pink batter.

Step 14: add a little more food coloring to another small bowl to make a deep pink batter.

Step 15: break up 1 protein in another cooking bowl and beat the bubbles with an electric beater until they are glossy

Step 16: continue stirring until the beater is lifted.

Step 17: present a sharp angle.

Step 18: divide the protein cream into 3 parts, add 2 parts into the 2 small bowls of practice 4, turn over with a scraper and stir evenly to avoid protein defoaming.

Step 19: stir evenly from bottom to top with scraper.

Step 20: avoid protein defoaming.

Step 21: draw the pattern on the baking plate: use a spoon to drop the deep pink batter on the baking plate, forming a circle about 1cm in diameter.

Step 22: after dropping 2 drops side by side, wipe the circle downward with the tip of the spoon to make a heart-shaped pattern.

Step 23: in the same way, draw a heart-shaped pattern from the light pink batter.

Step 24: bake in the oven at 170C ° for 1 minute.

Step 25: to avoid blisters, bake immediately after painting.

Step 26: beat the egg white cream out of the cake body: 9. Beat up the three egg white in the cooking bowl and beat the bubbles. Beat until hard foaming, add the remaining fine granulated sugar (about 30g) from method 1.

Step 27: stir until glossy, then add the remaining cornmeal and whisk until the beater is lifted to a sharp angle.

Step 28: mix the egg yolk batter and egg white cream and pour into the baking pan

Step 29: add the prepared protein cream into practice 9, and then add all the protein cream into the yolk batter of practice 10 in three times

Step 30: stir well until there is no protein cream to form a smooth batter.

Step 31: pour the batter into the pattern baking tray.

Step 32: smooth the surface with a scraper.

Step 33: tap the pan 2-3 times to let the air out.

Step 34: bake in the oven at 170C ° for 14 minutes, and insert the toothpick into the cake.

Step 35: if there is no sticky batter, baking is done.

Step 36: tear off the baking paper on the surface!

Step 37: tear off the baking paper on the surface, and then immediately cover the cake and let it cool.

Step 38: make the cream cream for filling: put the cream and sugar into the cooking basin with ice water.

Step 39: beat together until hard foaming.

Step 40: making syrup: Ingredients: white rum, water, granulated sugar

Step 41: make a shallow knife mark on the cake body and apply syrup on it: replace the original covered baking paper with a new one, turn the pattern of the cake body upside down, and tear off the baking paper on the back. Then cut the front end of the cake body and the side close to the body. Use a knife to make a shallow knife mark on the surface of the cake at an interval of about 2cm, and then use a brush to smear the syrup on the whole surface of the cake.

Step 42: apply the filling: apply fresh cream on the cake, and spread a layer of jam on the cream (or put fruit on the front 3cm or so)

Step 43: apply the stuffing: apply cream on the cake body and a layer of jam on the cream (or put fruit on the front 3cm or so)

Step 44: roll up the cake body: pick up the cake body near the body side together with the baking paper.

Step 45: pull the cake forward, wrap the fruit and press it tightly.

Step 46: press tightly, then roll the rest forward.

Step 47: tighten both sides of the baking paper and refrigerate for more than 1 hour. In this way, the cake body and cream can be combined to make the cake roll more delicious.

Materials required:

Water: 60g

Salad oil: 40g

Low gluten noodles: 80g

Low gluten powder: 1 tsp

Corn flour: 1 tsp

Fine granulated sugar: 10g

Hot water: 20g

Fresh cream: 150g

Vanilla extract: a little

Food pigment (red): 1 / 8 TSP

White rum: 1 / 2 tbsp

Strawberry jam: right amount

Note: 1) the color part can be made into the pattern or color according to your own preference! 2) Don't spread the cream too thick, or it won't roll well. 3) When rolling a cake, the rolling pin is used to make the cake roll more tightly. 4) If you don't add color drawing, it's a common cake roll, and the sandwich part can also be replaced with meat.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet