Painted love cake roll - Chinese Valentine's Day, a gift for your lover and children!
Overview
It’s full of love, and you’ll feel happy when you first see it. Will desserts like the painted love cake roll make everyone smile? Painted love cake rolls break through the general public’s impression of cake rolls. In addition to adding corn starch, rum and other ingredients to increase the overall taste and color change of the cake roll, as long as you put in a little effort and paint various patterns on the appearance, the completed cake roll will be amazing in an instant! Let’s try it together!
Tags
Ingredients
Steps
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Preparation: First, brush a layer of oil on the baking sheet and cover it with a piece of parchment paper.
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, dip a napkin in oil on the oil paper and apply a layer of oil, then put it aside for later use, as shown in the picture:
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Make egg yolk paste: Separate the egg yolk and egg white for later use, divide into one egg white, three egg whites, and three egg yolks (one of which will not be used as a yolk)
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Beat 3 egg yolks in a cooking bowl
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Add about 1/2 amount of fine sugar (35g) and beat with an electric whisk until white and bubbly.
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Add water and salad oil in sequence and stir evenly.
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Sift in the cake flour.
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Mix thoroughly with an electric whisk.
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Stir until the batter becomes sticky.
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This way it will look like it’s been mixed!
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Make patterned pink batter: Prepare 2 small bowls, put 2 tsp of prepared egg yolk batter in each, and then add 1/2 tsp of low-gluten flour.
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Mix well.
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Dissolve the red food coloring in water and add it little by little to one of the small bowls in step 3 to make a light pink batter.
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In another small bowl, add slightly more food coloring to make a dark pink batter.
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Beat 1 egg white in another bowl and use an electric whisk to beat bubbles until shiny
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Continue stirring until the whisk is lifted.
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Presenting a sharp angle.
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Divide the meringue into 3 parts, add 2 parts into the 2 small bowls of step 4 respectively, use a spatula to stir from bottom to top to prevent the protein from defoaming.
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Use a spatula to stir from bottom to top.
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To prevent the protein from defoaming.
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Draw the pattern on the baking sheet: use a spoon to drop the dark pink batter on the baking sheet, forming a round shape about 1cm in diameter.
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After adding 2 drops side by side, use the tip of a spoon to spread the circle downwards to create a heart-shaped pattern.
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In the same way, draw a heart-shaped pattern with the light pink batter.
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Place in the oven and bake at 170C° for 1 minute.
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To avoid blisters, bake immediately after painting.
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Beat the egg whites of the cake into bubbles (meringue): 9. Beat 3 egg whites in a cooking bowl and beat into bubbles. After beating until stiff peaks form, add the remaining fine sugar (about 30 grams) from step 1.
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Stir until glossy, then add the remaining cornflour and beat until the whisk is lifted and it forms peaks.
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Mix the egg yolk batter and egg whites (meringue) and pour into the baking pan
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Add the prepared meringue to step 9, then add all the meringue into the egg yolk batter of step 10 in three batches
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Stir thoroughly until there are no meringue lumps and it becomes a smooth batter.
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Pour the batter onto the patterned baking sheet.
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Smooth the surface with a scraper.
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Tap the baking pan 2-3 times to release the air.
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Bake in the oven at 170C° for 14 minutes, insert a toothpick into the cake body.
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If there is no sticky batter, baking is done.
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Peel off the parchment paper from the surface!
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Peel off the parchment paper from the surface and immediately cover it back on the cake body, allowing it to cool down.
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Make the fresh cream frosting for the filling: put the fresh cream and caster sugar in a cooking bowl separated by ice water.
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Beat together until stiff peaks form.
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Making syrup: Ingredients: white rum, water, sugar
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Make shallow cuts on the cake body and apply syrup: Replace the parchment paper that was originally covered with a new one, turn the cake body pattern side down, and peel off the parchment paper on the back. Then cut the front and near sides of the cake diagonally. Use a knife to make shallow cuts on the surface of the cake at intervals of about 2cm, and then use a brush to spread the prepared syrup over the entire surface of the cake.
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Spread the filling: Spread fresh cream frosting on the cake body, and spread a layer of jam on the cream (or place fruit about 3cm from the front.)
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Spread the filling: Spread fresh cream frosting on the cake body, and spread a layer of jam on the cream (or place fruit about 3cm from the front.)
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Roll up the cake body: Pick up the cake body near the body and the parchment paper.
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Pull the cake body forward, wrap the fruit, and press tightly.
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After pressing firmly, continue to roll the remaining part forward.
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Tighten both sides of the parchment paper and place in the refrigerator for more than 1 hour to complete. This allows the cake body and buttercream to be combined into one, making the cake roll more delicious.