[Colored Cake Series] Flower Blossom Cake Rolls

2024-04-16 22:44:50 364

Continuing the series of painted cake rolls, it is necessary to constantly experience and refine the cake rolls. In spring, flowers bloom one after another, and on such a beautiful day, a flower cake roll should be made to reflect the scenery. Originally, I used to make a white background with red flowers, but at critical moments, I couldn't find the red pigment, so I had to make a cocoa flavored one. However, this combination also has a unique flavor! The cream strawberry filling I used today is very delicious!

Details of ingredients

Low gluten flour80g
protein4
yolk3 pieces
Fine sugar35g (egg yolk paste)
Salad oil40ml
water60ml
Cocoa powder8g
corn starch1 small spoon
lemon juice2 drops
strawberry5 pieces

Technique

difficultySimple
workmanshiproast
tasteSweetness
timeHalf an hour

Steps to make [Colored Cake Series] Flower Blossom Cake Rolls

1. Prepare materials, separate egg whites and yolks (take 4 egg whites and 3 egg yolks)
2. Add 35g of fine sugar to the egg yolk, beat with an egg beater until foamy, then add water and salad oil in sequence, and add 2 drops of lemon juice and stir evenly
3. Sieve low flour and half a spoonful of corn starch into the egg yolk batter
4. Use an egg beater to create a uniform streamlined batter
5. Add 30g of fine sugar to the protein in two batches and beat with an egg beater
6. Add the remaining half a spoonful of corn starch and beat until moist and foamy
7. Take one-third of the beaten egg whites and mix well in the egg yolk batter
8. Pour the mixed batter back into the remaining two-thirds of the protein and stir until a delicate cake batter is formed
9. Take a small amount of original batter and add some low powder to put it into a decorative bag, and cut a small cut at the sharp corner
10. Lay oil paper on the baking tray, brush it with a layer of oil, use a decorative bag to draw small flower patterns, and then place it in a preheated 170 ° C oven for 1.5 minutes
11. Add the remaining batter to cocoa powder and mix well
12. Pour the cocoa batter onto the baking tray and smooth it out
13. Shake out large bubbles with force, put them into a preheated oven of 170, heat up and down, and bake for about 17 minutes.
14. Immediately invert the baked cake slices to prevent them from retracting, and peel off the oil paper while it is hot
15. Slightly cool before pouring it over, spread clean oil paper underneath, cut off all four sides, and make a few cuts in the middle
16. Spread whipped cream on top
17. Arrange strawberry chunks in intervals
18. Slowly roll it up, wrap it in paper and refrigerate it to shape. Finally, dot the flower center with chocolate sauce.