Rilakkuma Cream Cake Roll

Overview

Christmas is coming, bake a small Rilakkuma cake roll and give it to your good friends! Mold: 28*28cm square baking pan Baking time Firepower: 180 degrees 14-16 minutes

Tags

• baking
• cake
• caster sugar (in egg whites)
• caster sugar (in light cream)
• cocoa powder
• corn oil
• egg yolk
• fine sugar (egg yolk paste)
• low gluten flour
• whipping cream
• white chocolate
• dark chocolate
• milk
• protein

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Add 10 grams of caster sugar to the egg yolks and beat well

   

3. 3 Add 50ml corn oil

   

4. 4 Add 60 grams of milk and beat well

   

5. 5 Sift in 70 grams of cake flour and 10 grams of cocoa powder, mix well

   

6. 6 Add a few drops of lemon juice to the egg white liquid, beat until rough foam, add 40 grams of sugar in three batches, beat until wet and dry

   

7. 7 Divide one-third of the egg white into the egg yolk paste and mix evenly. Pour directly into the remaining egg white bowl, stir up and down, and mix evenly.

   

8. 8 Pour all the batter into the baking pan, slam the baking pan a few times to knock out air bubbles, and preheat the oven to 180 degrees, middle layer, with upper and lower tubes, for 14-16 minutes. Whip 160 grams of whipping cream and 16 grams of sugar and set aside.

   

9. 9 Spread whipped cream evenly on the cake body, roll it up with a rolling pin, then roll it tightly with parchment paper, put it in the refrigerator for 30 minutes and remove the parchment paper

   

10. 10 Cut off both ends of the cake roll, melt the two colors of chocolate over water, put it into a piping bag and draw the eyes and mouth of the bear, and the Rilakkuma cake roll is complete!

    

11. 11 Section view

    

12. 12 Come and have a try