It's really complicated to learn how to make colored cake rolls from a tutor. Missed is success! This is also my first time to learn to make cake rolls. In order to make beautiful painted cakes, I have made great efforts. I fried every step of my tutor into a notebook, drew a pattern on the computer, and carefully operated every link. I successfully baked the cake, which is only one step away from success. Although the color is not as gorgeous as my tutor, I am full of joy! Who knows that there is something wrong with the rolling process, and the first lap is cracked. Wow! Disappointed! How can it be cracked! In an instant, my mood plummeted, and I quickly withdrew my troops and sent them to the refrigerator for refrigeration. The weather that day was the same as my mood. It is sunny in the morning and cloudy and snowy at noon. Alas, it's really depressing! Take it out in an hour. Uh-oh! It feels good! It's not as bad as I thought. Oh, the cracked part rolled in, and the outer ring was quite good! Turn back to the mood, although it is cloudy, let's act! Shooting under the light is also quite attractive! The cake is soft, sweet, smooth, rich in milk and light in tea. This is a great green tea colored cake roll. Thank you for your hard work!
material
Ingredients: 2 teaspoons of green tea powder, 4 eggs, 82g of low-gluten flour, whipped cream 150g, 65g of refined sugar;
Accessories: salad oil 40ml, water 50g, corn starch 1 teaspoon, coarse sugar 10g, fine sugar 15g.
Green tea painted cake roll
1
All kinds of ingredients are ready;
2
Egg separation, 3 yolks, 3 egg whites, 1 yolk, 1 egg whites;
three
Add 35 grams of fine sugar to 3 egg yolks and beat with electric egg beater until white and foaming;
four
Add 50g water and 40ml salad oil;
five
Add 80 grams of low-gluten flour;
six
Stir well with electric egg beater until the batter becomes sticky;
seven
Beat 1 protein until it bubbles, and then add 1 pinch of corn starch;
eight
Sending to dry and wet foaming;
nine
Put 1 tbsp egg yolk batter into a bowl, add half a tbsp low-gluten flour and mix well;
10
Mix two-thirds of egg white cream and yolk paste into a smooth cake paste and put it in a paper bag;
1 1
Put pattern paper on the baking tray, then put oil-absorbing paper, coat a layer of salad oil on the oil-absorbing paper, and squeeze out the pattern;
12
Heat the middle layer in an oven at 170℃, bake for about 1 min, and take it out for later use;
13
Dissolve green tea powder in about 20ml hot water, add all the remaining egg yolk paste and stir evenly;
14
Add 30 grams of cotton sugar to the tri-protein until it is dry and wet, then add the remaining corn starch and continue to stir evenly;
15
Mix all the meringue and green tea yolk paste into a smooth cake paste;
16
Pour the green tea cake paste into the freshly baked pattern mold;
17
After the surface is flat, tap the bottom of the baking tray 2~3 times to exhaust air. Preheat the oven 170 for 2 minutes, then heat it up and down, put it in the middle layer and bake it for about 20 minutes.
18
150g whipped cream and 15g cotton sugar are mixed and sent to hard foam;
19
Immediately after baking, reverse the button, tear off the oil-absorbing paper, and immediately cover the cake until it cools;
20
Cut the front and closed ends of the cake obliquely, and draw shallow knife marks on the surface every 2cm. 20 ml of hot water melts 10 g of crude sugar to form syrup. Spread syrup on the cake. Spread whipped cream on the cake;
2 1
Roll up the cake and put it in the refrigerator for more than 1 hour;
22
Take out the cake;
23
Just cut it into pieces when eating.
skill
1. It's not easy to make a good cake roll. There is a trick: protein is more than egg yolk. In this recipe, four kinds of protein and three egg yolks are used.
2. Don't roll the cake roll until it is completely cold. Roll it up while it is hot, not too thin and easy to break.
3. The painted cake roll should be baked with patterns before pouring into the cake body. The pattern is not suitable for being too thick or too thin, and it is usually baked around 1 minute.