Pink Cake Roll

Ingredient List

Berry Sandwich Ingredient List

Raspberry Fruit Puree 224g

Strawberry Fruit Puree 60g

Fine Caster Sugar 44g

Gelatin 12g

Champton Cheese Cream Ingredient List

Becola White Chocolate 85.5g

Virgin Love Real Light Cream 38%a855g

Mascarpone 71g

Virgin Love Real Light Cream 38%b142.5g

Fine Sugar 22.5g

Original Bisquick Cake Topping

Milk 213g

Unsalted butter 147g

Low Gluten Flour 204g

Egg Yolks 258g

Whole Eggs 150g

Egg Whites 372g

Caster Sugar 177g

Lemon Juice

Operating Procedure

Cantaloupe Cheese Creamer

1, Prepare all the ingredients.

2. Melt the white chocolate over water, stirring well during the melting process.

3, heat the light cream a part, heat to about 40 degrees soaked 5 minutes off the heat.

4, heated light cream and melted white chocolate for mixing and stirring.

5. Stir well and let it cool, then seal the film and refrigerate. （

6. Whip together the mascarpone, light cream, sugar and chilled custard.

Operation Procedure

Berry Sandwich

1. Prepare all ingredients.

2. Soak and soften the custard.

3, raspberry puree, strawberry puree and caster sugar mixture poured into a saucepan and heated until bubbling boil.

4, reduce the temperature to about 50 degrees and add the soaked custard and stir well, sieve.

5. After cooling, squeeze into the mold and freeze to set.

Operating Procedure

Original Biscuit Cake Embryo

1, prepare all the ingredients.

2, before making the cake embryo, preheat the oven:

Upper heat -190 ℃

Lower heat -170 ℃

Then take a baking tray and brush with oil and line with greaseproof paper.

3. Once the preparation is done, take a large bowl and sieve the low gluten flour.

4, then pour the milk and butter into a saucepan and bring to the boil.

5. After boiling, sift and rinse the sifted flour into the low-gluten flour and stir quickly.

6, then add the egg yolks and whole eggs in three parts, stirring well before adding the next. Stir well, stir until no particles, set aside.

7. Pour the egg whites and lemon juice into the beater. Use medium-high speed to beat the egg whites until they are 70% cocktail-shaped. Add granulated sugar to egg whites in three batches. (Coarse bubbles, fine bubbles, delicate)

8, then mix the egg white and egg yolk paste. Mix at once, use a spatula to cut and mix well, do not over mix to avoid defoaming.

9, will be well mixed batter poured on the previously paved greaseproof paper baking pan, with a spatula or scraper will be smooth batter, batter thick bottom to maintain consistent, do not thin one side, one side of the thick; wipe the baking pan around the wipe clean, to avoid baking on the side of the baking pan of the batter off, affecting the cake's texture; complete the light shock, into the oven to bake for 20 minutes.

10: Bake the cake until the top is golden brown, then remove from the oven, shake lightly, and set aside to cool.

Operating Procedure

Cake Roll Decoration

1: Beat the overnight refrigerated milk sauce with mascarpone, light cream b and granulated sugar until 70% whipped.

2. Cut the baked cake embryo into 30cm long and 27cm wide, squeeze the buttercream on it and smooth it out. Then put the sandwich, and finally rolled up into the refrigerator to freeze and set.

3, the cocoa butter melting good tune white and pink, and then prepare a piece of cellophane, first on a layer of pink, then on a layer of white.

4, after drying, wipe a layer of tempered white chocolate, and then half dry when rolled on the cake roll.

5, the last with the Santa Ana flower mouth laminating, strawberry gold foil embellishment decoration.