How to make strawberry painted cake roll

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  1.Prepare all the materials



2.Take a piece of oil paper, use a pencil to draw a strawberry pattern on the oil paper, turn it over and spread it on the baking sheet, like this The lead will not stick to the cake body.Brush a thin layer of corn oil on the flipped paper and set aside.(This way the pattern will not be stained at all)

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  3. Separate the egg white and egg yolk, and pack The egg white basin should be free of water and oil.After separation, we first put 20 grams of white sugar in the egg yolk basin and stir evenly

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  4. Add corn oil, water or milk in turn and stir until the sugar dissolves, mix well so that the egg yolk, water and oil are fully dissolved

• 5.Sift the flour and cornstarch into the egg yolk liquid, stir evenly, then scoop out two tablespoons of egg yolk paste (for making strawberries)

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  6. Sift the red yeast rice flour into the two spoons of egg yolk paste and mix well.Do not draw circles.Stir, stir evenly like stir-fry and set aside

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  7.It’s time to beat the egg whites.When the fish eye bubbles are beaten, add one-third of the sugar.When the egg white becomes spongy, add another third of the sugar.When the egg white has clear texture on the surface, add the remaining one-third of the sugar.Add the sugar in three batches

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  8. Beat the egg white until it forms a small triangle shape and does not fall when you lift the whisk..

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  9. Preheat the oven to 180 degrees, add two tablespoons of egg white and two tablespoons of red color Quickly mix the koji rice flour into the egg yolk paste, (keep the remaining egg whites in the refrigerator)

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  10.Pour the mixed red yeast paste into a piping bag, cut a small opening, and squeeze the red yeast paste according to the strawberry pattern drawn on the oil paper.It should be thicker.After completion, place it in the preheated oven for 30 seconds.As long as it is not wet, take it out and let it cool.

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  11.While waiting for the pattern to cool, divide the refrigerated egg whites twice and the rest Stir the egg yolk batter evenly.(The strawberry pattern has cooled down at this time.) Pour the evenly stirred batter into the baking pan (pour it on the pattern), smooth it out, and shake it twice (preheat the oven in advance and set aside)

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  12. Place in the middle layer of the preheated oven and bake at 170 degrees for 15 minutes.Immediately after baking, turn it upside down and remove the film, let it cool on the non-patterned side and then apply cream, or put some fruit pieces you like, roll it up and put it in the refrigerator for ten minutes.

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  13. Dissolve the chocolate powder with a small amount of boiling water into a cake shape (or heat the chocolate block to melt it , while it is still hot and not firm, use a toothpick dipped in chocolate liquid and dot it on the strawberry pattern of the cake roll) to decorate the strawberry seeds.

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  14. Dissolve the jasmine tea powder with a small amount of hot water to make it thicker, then use it clean Dip a fine-tipped brush into matcha liquid and draw strawberry leaves, let it dry for five minutes, wrap it again with oil paper and put it in the refrigerator for ten minutes.

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  15.Use matcha liquid to draw the leaves

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  16.Lightly rolled cream