Fluff Marshmallow Doraemon Painted Cake Roll
Overview
I have been fond of Doraemon since I was a child. I like his magical little pocket that always brings out unexpected surprises, and his unwavering protection of the big bear. It was my first time to make a painted cake roll. The previous steps were very good. Finally, I rolled it up and put it in the refrigerator to set before opening the oil paper. The pattern stuck to the oil paper. It's a little regretful, but it can be considered perfect among imperfections. Just like Doraemon always takes out various Pokémon from his pocket to help the big bear, but the big bear can still mess up~ Still using Fluff marshmallows instead of sugar, the baked cake rolls are so delicious😋😋😋
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Ingredients
Steps
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Find a pattern you like and use photo editing software to mirror it. You can print it out, or print it on oil paper like I did. Cut into a rectangle.
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Let’s make the painted part first. Add the softened butter at room temperature to the powdered sugar, egg white, and low-gluten flour in sequence, and mix evenly.
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Divide the batter into five parts according to the color, use bamboo charcoal powder to color the black strokes, use the original color for the white parts, and mix the rest with pigments, and put them into a piping bag.
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Brush a layer of oil on the bottom of the baking pan, place the pattern in the middle, place a piece of oil paper on top of the pattern and smooth it out. I used a 28×28 gold plate.
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Trace the outline with black batter.
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Fill in the colors one by one. It doesn't matter if you suppress the black line, and finally trace the edge with black. Place the finished pattern in the refrigerator to chill.
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Make cake rolls. First, preheat the oven to 170 degrees. Separate the egg whites and egg yolks, and make sure the basin containing the egg whites and egg yolks is oil-free and water-free.
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Add oil and milk to the egg yolks in turn and stir evenly. Sift in the low-gluten flour and stir until there is no flour. Do not over-stir to avoid gluten.
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Sieve the prepared egg yolk paste and set aside.
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Add egg whites to Fluff marshmallows. If making with white sugar, first use an electric egg beater at low speed to beat the egg whites until they are like fish eyes, then add the white sugar all at once and beat at high speed. Made with Fluff marshmallows, you can add it directly and beat on high speed. The whipped meringue is more stable and less prone to defoaming.
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Just hit it to a small curved hook state.
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Add one-third of the meringue to the egg yolk batter, and mix evenly using the stirring technique.
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Pour the evenly mixed cake batter back into the meringue, and mix evenly using the same technique.
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Prepared cake batter.
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Remove the painted pattern from the refrigerator and pour the cake batter into the baking pan.
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Use a spatula to spread the cake batter evenly, and cover the four corners with the cake batter so as not to touch the bottom pattern. Tap the bottom of the baking pan gently to release any large air bubbles. Put it in the oven and bake at 170 degrees for 20 minutes. Turn on the hot air for the last 5 minutes to make the color evenly colored.
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The surface is colored and ready to be baked. Since I’m doing reverse roll, it doesn’t matter what the front side looks like, haha. Let the cake roll cool.
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Place it on the surface of the cake roll until it is no longer hot. Use your hands to peel the sides of the cake roll away from the mold. Cover the surface with parchment paper and invert the baking pan to release it from the mold. Gently tear off the oil paper, do not damage the pattern. Look, the fat blue paper is smiling at you😜Put it on the parchment paper and let it cool.
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While waiting for the cake roll to cool down, add 300 grams of whipped cream, 30 grams of sugar, and ice water until it is ready for decoration.
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Spread whipped cream on cake slices. Because you are making an e-shaped roll, pile the whipping cream into a small hill on the left hand side. Use a rolling pin and oil paper to help roll up the cake.
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Wrap the rolled cake roll in oil paper, with the pattern facing up, and place it in the refrigerator to set. Refrigerate for at least half an hour.
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After refrigeration and setting, take off the parchment paper, cut off both ends of the cake roll, wipe the knife clean after each cut, and then make another cut. Arrange the dishes and take photos. The cute blue fat paper is ready😜😜😜
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Isn’t it cute😜😜😜
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Cute