How to make strawberry colored cake rolls

Strawberry painted cake roll (one plate of long emperor's baking tray):

Raw materials: casda filling: milk 120 g, sugar 30g, salt 1g, corn flour 12g, egg half, cream cheese 50g, Jundu orange wine 10 g

How to make strawberry colored cake rolls

Cake: low powder 60g, egg 3, milk 75g, corn oil 35g, white vinegar drops, sugar 30g (protein) 15g (egg yolk)

How to make strawberry colored cake rolls

Ingredients: corn starch, edible red pigment, tea powder and cocoa powder

How to make strawberry colored cake rolls

The practice of strawberry colored drawing cake roll

How to make strawberry colored cake rolls

First make filling: mix corn flour with sugar and salt first;

How to make strawberry colored cake rolls

2. stir evenly with the whole egg;

How to make strawberry colored cake rolls

3. add milk and cream cheese to separate water and melt;

How to make strawberry colored cake rolls

4. stir continuously until it becomes thick. Take it out and cool it and add a proper amount of monarch wine;

How to make strawberry colored cake rolls

5. brush a layer of oil on the baking tray before laying oil paper, which is convenient to paste oil paper to make the oil paper stick;

How to make strawberry colored cake rolls

6. separate the protein from egg white and put the protein into a basin without water and oil;

7. add sugar to egg yolk and milk and oil to stir evenly;

8. add the low powder after screening;

9. stir them gently until smooth and free of particles;

10. the protein is sent by electric stirrer;

11. add sugar in two or three times and stir continuously;

12. until the protein is sent to an inverted triangle;

13. add a few drops of white vinegar and continue to pass it;

14. add a small amount of yolk paste into corn starch, add a few drops of red pigment, stir evenly;

15. add the protein and stir evenly;

16. put it in the flower mounting bag and cut off the sharp corner in front;

17. squeeze out strawberry shape pattern on the baking pan with red batter, put it in the oven, bake at 165 ℃ for 1-2 minutes;

18. pour one-half of the protein into the yolk paste and stir evenly;

19. pour some mixture paste into the remaining protein, stir gently and evenly;

20. pour the stirred one on the pattern;

21. smooth the surface, put it into the oven, bake at 165 ℃ for about 16 minutes;

22. take out after baking, tear off the oil paper while hot, then cover the oil paper back on the cake and put it cool;

23. the pattern surface is rolled down and placed on an oil paper, and a layer of kashda filling is evenly applied;

24. spread strawberry slices on the surface; 25. roll up, wrap the oil paper and refrigerate until the cream solidifies;

26. take out, sprinkle the oil paper, cut off the corner, and use the cocoa powder soaked with a fine hair pen to make a small dot on the strawberry pattern;

27. finally, dip in warm water and spread the tea powder to draw strawberry fruit.

28. the lovely strawberry colored cake roll is finished.

Food tips

1. first make the kashda filling, stir corn flour and sugar evenly, then add egg liquid to stir together, then add milk and cream cheese to cook together in the water separation pan until it is thick, cool and add a proper amount of Jun Du wine. My kashda sauce is not thick enough, and it must be cooked again next time; put it in the refrigerator for a long time to help solidify;

2. cake body is Qifeng cake with egg separation method. It is noted that when egg yolk and protein are separated, protein should be put into a container without oil and water, and sugar should be added in the mixing of protein in several times, so that the protein can be turned into an inverted triangle; when mixing protein and yolk, attention should be paid to the technique, and light is selected from the bottom to the top;

3. take out a small part of the egg yolk and add some red pigment and corn starch to mix, then mix with protein. The mixed egg liquid is put into the flower extrusion bag, squeeze out the strawberry shape on the baking tray oil paper (the pattern should be staggered). Bake at 165 ℃ for 1-2 minutes, and touch the surface with your hand without sticking your hand;

4. after taking out, pour mixed egg liquid on the pattern, smooth the surface, put it into the oven, bake at 165 ℃ for about 16 minutes;

5. tear the oil paper while hot, then cover the oil paper back on the cake and put it cool. It is very important to take part of the cake skin when I tear the oil paper, so that the cake surface is uneven;

6. tear the cake off the oil paper, flip the pattern surface down and put it on an oil paper, evenly apply a layer of filling (the edge part is not plastered), then put on strawberries, roll up, wrap the oil paper and refrigerate it until the cream solidifies;

7. if you wash strawberries, it is recommended that you soak them for a long time and wash them under the flowing water, so as to reduce pesticide residues;

8. finally remove the oil paper, cut off the corner, use the cocoa powder dipped in warm water with a fine hair pen to dot a small dot on the strawberry pattern, and draw the strawberry fruit base with warm water-based tea powder. The hand-painted pattern is completed.