Hand-painted strawberry cake roll

Overview

Although the craftsmanship is more complicated than ordinary egg rolls, it is full of accomplishment. Come on!

Tags

• baking
• baking powder
• cake flour
• egg
• food coloring
• matcha powder
• whipping cream
• white sugar
• white vinegar
• fine sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Egg yolk paste ingredients: egg yolk, 15 grams of fine sugar, vegetable oil, water, cake flour, baking powder; meringue ingredients: egg white, 35 grams of fine sugar, white vinegar (or lemon juice); cream frosting ingredients: light cream, fine sugar

   

2. 2 Make egg yolk paste: Separate the egg yolks, add fine sugar in sequence (go to the next step after the stirred sugar melts), oil (add in three times, stir until the oil and egg yolk liquid are fully integrated), water, sifted low flour and baking powder, stir with a manual egg beater, stir thoroughly each time before adding the other one.

   

3. 3 The prepared egg yolk paste is very delicate.

   

4. 4 Make meringue: Add a few drops of lemon juice to the egg whites. Beat the egg whites slowly at first, then start beating at medium speed. When a slightly fine foam appears, add the first 1/3 of the total amount of fine sugar. When the texture is slightly visible, add the second 1/3 of the fine sugar. When obvious texture appears, add the third amount of sugar. Beat until you gently pull up the egg beater and a large curved hook appears.

   

5. 5 Prepared meringue.

   

6. 6 Take 1 spoon of egg yolk paste, 3 spoons of egg white paste and an appropriate amount of food coloring, mix it into a red mixture and put it into a piping bag. Cut a small opening in the piping bag to facilitate piping. Preheat the oven to 170°C for 5 minutes, line a baking sheet with oiled paper, pipe strawberry shapes on it, and bake for 1 minute to set.

   

7. 7 Add 1/3 of the meringue into the egg yolk paste and stir. Do not stir in circles, as the meringue will defoam by making circles. Use the technique of stirring and cutting.

   

8. 8 Pour the mixed egg yolk paste into the remaining meringue. Use the same method as above. Mix everything evenly. If you are familiar with it, you can stir it a few more times without fear that the meringue will defoam.

   

9. 9 Pour all the mixed cake batter into the baking pan, spread it evenly and shake it a few times to knock out any large air bubbles in the cake batter. Then put it in the oven at 170℃ for 18 minutes.

   

10. 10 During the baking process, whip the whipped cream. Add 8% of the weight of the whipped cream to the whipped cream (I personally think that adding 10% of the sugar is too sweet). Beat at high speed first. When lines appear, beat at low speed. Beat until small upright corners appear when you lift the whisk. (Don’t be anxious when whipping the whipped cream. It will be watery at first, and it will become thicker and thicker as you whip it.)

    

11. 11 After the baked cake is rolled, place it upside down on a new piece of parchment paper on a rack to cool.

    

12. 12 Add appropriate amount of water to matcha powder to make a solution. Draw strawberry stems on the red strawberries.

    

13. 13 To draw strawberries, move quickly. (The different colors in the two photos are the result of doing it twice)

    

14. 14 Spread light cream on the side without strawberries (I also added a little yellow peach), use a rolling pin to roll the cake roll, and chill the rolled cake roll in the refrigerator for 30 minutes to set.

    

15. 15 You're done.