Apple hand-painted cake roll

Overview

The first time I made a painted cake roll ~ applause sounded...

Tags

• baking
• cake roll
• egg
• low gluten flour
• matcha powder
• red yeast rice powder
• salad oil
• white sugar
• milk

Ingredients

Steps

1. 1 Dissolve matcha powder and red yeast powder with a little water and set aside

   

2. 2 Prepare materials

   

3. 3 Put the egg yolks into a basin, add 10g of sugar and stir until the sugar melts

   

4. 4 Add salad oil and mix to combine

   

5. 5 Add milk and mix well

   

6. 6 Sift in the flour

   

7. 7 Mix into paste and set aside

   

8. 8 Add 30g white sugar (3 times) to the egg whites and beat until wet peaks

   

9. 9 Take a small spoonful of egg white and egg yolk paste and mix well

   

10. 10 Add appropriate amount of red yeast water

    

11. 11 Make red batter

    

12. 12 Make the matcha batter in sequence

    

13. 13 Place oiled paper on a baking sheet, squeeze out the pattern, and bake in a 180-degree oven for about 1 minute. Once the surface is solidified, take it out

    

14. 14 Cut the meringue and egg yolk paste in 3 batches and mix evenly

    

15. 15 Mix the noodles with fine drippings of batter

    

16. 16 Pour into a small flat fruit baking pan, smooth the surface and shake off any air bubbles

    

17. 17 Place in a preheated 180-degree oven on the middle rack for 20 minutes. After taking it out of the oven, pour it out and uncover the oil paper at the bottom, and let cool

    

18. 18 After cooling. Flip over and spread with jam

    

19. 19 Roll up and refrigerate for at least 30 minutes before eating

    

20. 20 Cut into pieces and eat~!