Apple hand painted cake roll

Apple hand painted cake roll

Introduction:

"For the first time to make a painted cake roll ~ applause..."

Production steps:

Step 1: add a little water to Matcha powder and Monascus powder respectively, and set aside

Step 2: prepare the materials

Step 3: put the egg yolk into the basin, add 10g white sugar and stir until the sugar melts

Step 4: add salad oil and mix

Step 5: add milk and mix well

Step 6: sift in the low powder

Step 7: mix into paste and set aside

Step 8: beat the protein with 30g sugar (3 times) until it foams

Step 9: take a small spoon of protein and egg yolk paste and mix well

Step 10: add appropriate amount of Monascus water

Step 11: make a red batter

Step 12: make Matcha batter in turn

Step 13: lay oil paper on the baking tray, extrude the pattern, put it into the 180 degree oven, bake for about 1 minute, then take it out after the surface solidifies

Step 14: divide the protein cream and egg yolk paste into 3 parts and mix evenly

Step 15: mix the noodles finely and drop the batter

Step 16: pour into the pan, smooth the surface and shake off the bubbles

Step 17: put in a preheated 180 degree oven, middle layer, 20 minutes, pour out, uncover the bottom oil paper and cool

Step 18: after cooling. Turn it over and put jam on it

Step 19: roll up and refrigerate for at least 30 minutes before eating

Step 20: cut into pieces and eat!

Materials required:

Eggs: 3

Low gluten flour: 55g

White granulated sugar: 10 + 30g

Salad oil: 20g

Milk: 35g

Matcha powder: 5g

Monascus powder: 3G

Precautions: 1. Check whether the cake is cooked, you can tap the surface of the cake with your hand, it is elastic and does not stick to your hand, the surface dent can quickly rebound or insert toothpick without sticky batter, if the surface is cracked, it will crack when rolling. 2. Oven temperature is only for reference ~ 3

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet