Christmas is getting ready, and there is a strong festive atmosphere on the streets. Simple and easy-to-operate cake rolls, just change the shape a little, and you can have a full sense of ceremony!

Ingredients Egg yolks 4 caster sugar A 15g milk 60g corn oil 40g low-gluten flour 80g egg white 4 caster sugar B 40g matcha powder 3g red velvet liquid 4g whipping cream 300g caster sugar C 25g preparation materials

Step 1. Mix milk, corn oil, and granulated sugar A. Stir quickly to emulsify.

Step 2: Add low-gluten flour and mix evenly with an egg beater in a "z" shape until there is no dry flour, no lumps, and a fine batter.

Step 3: Add the egg yolk in 2-3 times and mix well using the "z" technique. Step 4: Sift the batter. Step 5: Divide the batter into two equal portions. Step 6: Add a little water to the matcha powder and mix well with a tea sieve. Step 7: Two portions of batter, one portion.

Add matcha powder in one part and red velvet liquid in one part. Step 8: Mix well with egg beater. Step 9: Add fine sugar B to protein powder three times. Beat with an electric egg beater until wet foam is formed. Lift the egg beater from the basin.

, the egg white hanging on the egg beater is in the shape of a hook. Step 10 Divide the egg white into 2 equal parts and add it to the egg batter. Use a spatula to turn it evenly. Step 11 This is the batter's mixed state. Remember not to over-turn it.

Avoid protein defoaming. Step 12. Put the two mixed batters in piping bags. Step 13. Cover the cake roll baking pan with oil cloth or oil paper. Place the baking pan diagonally. First put one of them (matcha or red velvet).

Either way is OK) Squeeze the batter onto the baking sheet, and then squeeze out another batter. Step 14: After squeezing out the batter, gently shake the baking sheet left and right to spread the batter. Step 15: Preheat the oven to 160 degrees in advance, put in the cake roll, and bake for 20 minutes.

Step 16: After the cake is baked, take it out of the oven and let it cool. Step 17: Turn the cake roll upside down on the drying rack, uncover the oilcloth. Step 18: Cover the surface with a new piece of oil paper. Step 19: Turn the cake roll upside down again.

That is, the cake is facing up when it goes into the oven. Step 20: Add the fine sugar C into the cream all at once and beat it hard with an electric whisk. Step 21: Spread the cream area on the surface of the cake roll, about 4 cm from the end closest to you.

Make the cream a little higher and the cream in other places a little thinner. Then arrange the sandwiched strawberries on the high position of the cream. Step 22: Put the cream on top of the strawberries.

Viewed from the side, it looks like a hill.