Bear Cake Roll

Overview

I have always wanted to make a cake roll with cartoon patterns, but I am a newbie and my hands are weak, so I have made several but it is not ideal. This is not done very well. The color is not adjusted well. There is too much red yeast rice powder and it doesn’t look good. When you make it, remember that just a little bit of red yeast rice powder is enough. The recipe is just to share with you the process of making this cake roll. I am impatient and careless. I always do the same recipe worse than others. I have tried this cake roll recipe several times without fail, and the cake is very fluffy. The only thing that failed was that I was not good at drawing. You can make it according to the pattern you like. If you are more careful, you will definitely do better than me.

Tags

• baking
• children
• cake
• afternoon tea
• cake roll
• children's day
• cocoa powder
• corn oil
• large egg
• low gluten flour
• matcha powder
• red yeast rice powder
• strawberry jam
• white sugar
• milk

Ingredients

Steps

1. 1 First draw the pattern you want to make on A4 paper. Place on the left side of the baking pan.

   

2. 2 Put a piece of oil paper on the A4 paper.

   

3. 3 First, put the oil, ten grams of sugar, and milk into a large basin, stir well to emulsify, and then sift in the flour in three batches. Use the following upward method to stir, do not stir in circles.

   

4. 4 Separate egg whites and egg yolks. The egg whites should be placed in an oil-free and water-free basin. Add the egg yolks into the batter and stir gently from bottom to top.

   

5. 5 Scoop a small spoonful of each egg batter into the bowl of matcha powder, cocoa powder and red yeast powder that have been sifted in advance, and stir evenly so that we get three colors of batter. At this time, you can preheat the oven to 170 degrees.

   

6. 6 Start beating egg whites, squeeze a few drops of lemon into the egg whites, beat at high speed until fish-eye foam forms, change the beater to medium speed, add the remaining sugar into the egg whites in three batches and beat.

   

7. 7 Just beat the egg whites until they become wet peaks.

   

8. 8 First scoop twice as much egg white into the cocoa powder batter into a bowl and mix evenly. To prevent the egg whites from defoaming, you can put the egg whites in the refrigerator.

   

9. 9 Put it into a piping bag and use scissors to cut the mouth of the piping bag as small as possible.

   

10. 10 Use a cocoa custard piping bag to draw a circle of lines along the pattern on the oil paper. Place the baking sheet into the preheated oven and bake for one minute to set. Use the same method to add the egg whites to the matcha egg batter and red yeast egg batter and mix evenly. Keep the used egg whites in the refrigerator to prevent defoaming.

    

11. 11 Take out the baking sheet. Use a spoon to put the red yeast batter into the bear's clothes, and the matcha batter into the pants. The remaining batter can be dripped around the bear with a spoon. Continue to bake for another minute to set.

    

12. 12 Add one-third of the egg whites into the egg yolk batter, working from top to bottom, and mix evenly.

    

13. 13 Pour all the mixed egg yolk paste into the egg white paste, mix quickly and evenly, just mix well, do not over mix. Make the whole process as quick as possible.

    

14. 14 Pour the egg batter from a high position onto the shaped pattern.

    

15. 15 Use a spatula to smooth the surface of the egg batter, lift the mold 2.30 cm away from the table, lower it and shake the baking pan to release air bubbles. Place in the middle rack of the oven, heat up and down to 170 degrees, and bake for 30 minutes. Every oven is different, so adjust the time based on the degree of coloring.

    

16. 16 You can press the surface of the cake with your hands before taking it out of the oven. If there is no collapse or rustling, it can be taken out of the oven. If it's not cooked yet, bake it in the oven again.

    

17. 17 Immediately turn the cake out of the oven upside down on the baking grid, and gently tear off the parchment paper on the surface with your hands while it's still hot. Take a new piece of parchment paper and put it back on the cake to cover it tightly and let it cool.

    

18. 18 When it is warm to your hands, gently roll up the cake and wrap it with oil paper. To play a shaping role. The ones with patterns should be at the bottom, and try to wrap the bear in the most conspicuous place.

    

19. 19 After the cake has cooled, spread strawberry jam on the unpatterned layer. Cream or other jam can also be used instead.

    

20. 20 Then gently roll it up, like wrapping candy, and tighten the oil paper at both ends. Place in the refrigerator for 30 minutes to set. Once shaped, you can cut it and start eating.