Christmas is coming, and there is a strong festive atmosphere in the street. A simple and easy-to-operate cake roll can be full of ceremony with a slight change in its shape!

material

Egg yolk 4

Fine sugar a15g

60 grams of milk

40 grams of corn oil

80 grams of low-gluten flour

Protein 4

Fine sugar B 40 g

3 grams of matcha powder

4 grams of red velvet liquid

300 grams of whipped cream

Fine sugar C 25 g

Prepare materials

Step 1

Mix milk, corn oil and fine sugar A, stir quickly and emulsify evenly.

Step 2

Add low-gluten flour, and stir evenly with egg whipping according to the "Z" shape until there is no dry powder, no pimple and delicate batter.

Step 3

Add egg yolk in 2-3 times and mix well by "Z" method.

Step 4

Sift the batter.

Step 5

Divide the batter evenly into two parts.

Step 6

Add a little water to the matcha powder and mix well with a tea sieve.

Step 7

Two portions of batter, one with matcha powder and one with red velvet liquid.

Step 8

Stir well with eggs.

Step 9

Add fine sugar B to the protein powder for three times, beat it with electric egg beater until it is wet and foamed, and lift the egg beater from the pot full. The protein hanging on the egg beater is hook-shaped.

Step 10

Divide the egg whites into 2 parts, add them into the egg paste and turn them evenly with a scraper.

Step 1 1

This is the state where the batter is mixed. Remember not to over-dress it to avoid protein defoaming.

Step 12

Put the two mixed batter in framed bags respectively.

Step 13

Spread oil cloth or oil paper on the baking tray of cake rolls, place the baking tray diagonally, first squeeze one of the batter (matcha or red velvet is ok) onto the baking tray, and then squeeze the other batter.

Step 14

After squeezing the batter, gently shake the baking tray left and right to make the batter smooth.

Step 15

Preheat the oven at 160 degrees in advance, put in the cake roll and bake for 20 minutes.

Step 16

Bake the cake and let it cool.

Step 17

Invert the cake roll on the drying rack and uncover the tarpaulin.

Step 18

Cover the surface with a new oil paper.

Step 19

Back it up again. That is, when the cake enters the oven, its face is up.

Step 20

Add the fine sugar C into the cream at one time and beat hard with electric egg beater.

Step 2 1

Place the cream area on the surface of the cake roll, spread the cream about 4 cm near the end of the cake roll, and the cream in other places is thinner, and then arrange the strawberry sandwich on the position with high cream.

Step 22

Spread cream on the strawberries. Seen from the side, it rises like a hill.

Step 23

Lift both ends of the oiled paper, roll up the first half of the roll, gently press it with your hand to make the roll and cream stick together, then continue to lift both ends of the oiled paper and pull the oiled paper, and the cake roll will roll up in the direction of the oiled paper.

Step 24

After the rolled cake roll is refrigerated with oiled paper 15 minutes, take it out, remove the oiled paper and decorate the surface with cream.

Step 25

Decorate some plug-ins, and the beautiful Christmas-themed cake roll will be finished.

Step 26

Strawberries are also cute when cut open *^o^*, and you will taste matcha and red velvet in one bite.