Pink Mood Cake Roll

Weigh all ingredients.

Pour the milk and corn oil into a clean, water-free and oil-free basin and stir until emulsified.

Sift in cake flour.

Stir evenly in a zigzag shape.

Pour in the egg yolks.

Stir in a zigzag pattern until smooth and smooth.

Add the egg whites to the sugar in three batches and beat with a whisk until wet peaks form.

Add one-third of the egg cream into the egg yolk batter and mix evenly.

Add another third of the meringue and mix evenly.

Then pour in the remaining third of the meringue.

Cut and mix evenly.

Use a small spoon to scoop out 20 grams of cake batter and add 0.4 grams of red yeast rice flour and mix well.

Scoop out 20 grams of cake batter and add 0.6 grams of red yeast rice flour and mix well.

Put them into piping bags separately.

Place a silicone mat printed with a heart shape on the baking pan, and pipe in two different heart-shaped cake batters of different shades.

Preheat the oven to 180 degrees, place on a baking sheet and bake for 1.5 minutes to set, then take out immediately.

Pour in the cake batter and scrape the surface evenly.

Put it in the oven and turn the heat to 150 degrees and bake on the middle and lower layers for 25 minutes. Take it out immediately.

Turn upside down on oil paper and lift off the silicone pad to dissipate heat.

Quickly cover with a layer of oil paper to prevent moisture from evaporating.

Add the light cream to the sugar and beat over ice until stiff peaks form.

With the unpatterned side of the cake roll facing up, cut off both sides at a 45-degree angle.

Put the cream on it. Because you want to make an O-shaped roll, the cream should be thinner on both sides and thicker in the middle.

Hold the oil paper with both hands, fold it in half, roll it up and put it in the refrigerator for more than 2 hours.

Remove and cut into pieces.

Pink mood.

Finished product.

Finished product.

Finished product.

Overview