Chinchilla painted cake roll-You Are Foodie

By Len
6

Chinchilla painted cake roll

Cute chinchilla cake roll is coming ~ ~ an exclusive recipe with a success rate of nearly 100%! Everyone can successfully make beautiful painted cake rolls!

Main Ingredients

Granulated sugar 48g (for egg white)
White granulated sugar 25g (for egg yolk)
Low gluten powder 70g
milk 35g
Corn oil 35g
egg 4

Auxiliary Ingredients

In fact, chocolate should use special pigments, but gray chocolate is rare. When the amount is small, you can make do with ordinary pigments~

Step 1 . The egg white and yolk are separated into oil-free and water-free basins respectively;

Step 2 . Add sugar, corn oil and milk into the egg yolk in turn, mix them evenly each time, and then add the next one;

Step 3 . Add the sifted low powder and mix it until there are no obvious particles. There is no need to stir excessively to avoid the reinforcement of low powder. Put it aside for standby;

Step 4 . Whisk the egg white until it is hard, that is, lift the egg beater, and there will be vertical small sharp hooks. In the process, add sugar three times. If there is lemon juice, add a few drops of lemon juice to make the whisked egg white more stable;

Step 5 . Take part of the egg yolk paste and keep it;

Step 6 . Add black pigment to the remaining egg yolk paste and mix it into dark gray (because protein is mixed later, the color will become lighter, so it should be a little darker at this time);

Step 7 . Mix the primary egg yolk paste with 2 times the volume of protein evenly, and pour it into a small flower mounting bag;

Step 8 . Spread oil paper on the baking tray, draw the pattern as shown in the figure between 1/4 and 2/4, put it into the oven preheated at 180 degrees, bake it for 2 minutes and take it out;

Step 9 . Mix dark gray egg yolk paste with protein. First add one-third of the protein to the egg yolk paste, mix it quickly and evenly, and then pour all the remaining protein into it, mix it quickly and evenly. Mix it by crossing or turning it up from the bottom. Do not stir it in circles to avoid excessive defoaming of the protein;

Step 10 . Pour a part into the large embossed bag, cut a big mouth, and quickly trace the edge along the pattern (to avoid deformation of the pattern when pouring a large amount of batter directly);

Step 11 . Pour in all the batter, smooth it quickly and carefully, and pat the bottom of the baking pan to shake out large bubbles;

Step 12 . Put it into the preheated oven, 180 degrees, 13 minutes, take it out of the baking pan after baking, and let it cool (the oil paper does not need to be removed, and the patterned side is up);

Step 13 . Cream with sugar until clear lines appear. A little rum can be added to make the cream more refreshing and sweet;

Step 14 . Light cream is applied to the cake without drawing, the end should be thin, and the last 3cm is not applied;

Step 15 . Roll up the cake from the far end of the bottom pattern, roll up the cake with the help of a rolling pin, and refrigerate it in the refrigerator for more than half an hour. It will be easier to cut beautifully;

Step 16 . Cut the cake roll along the yellow edge;

Step 17 . After melting small pieces of white chocolate in water, add a little black pigment to mix them into gray and put them into a flower mounting bag;

Step 18 . Draw the small ears on the head of chinchilla on the oil paper, and dry them for use;

Step 19 . Use black chocolate to draw eyes, nose and beard, and gray chocolate to draw lines on birth;

Step 20 . Dry little ears stuck in the head;

Step 21 . Complete ~ beautiful CI!!! Don't say anything, I'll eat another piece! 😆

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