Little fresh Christmas wind|【Matcha strawberry two-color cake roll】

Cooking Instructions

1. Separate the egg whites in advance. The bowl of egg whites is oil-free and water-free.
   
   Pour the milk and corn oil into a large bowl.

   

2. Stir well with a manual whisk, stir until it is white and turbid and has no oil splashes, and the emulsification of this step should be done.

   

3. Add the sifted cake flour.

   

4. Mix well until there is no obvious dry powder, no need to over-stir.

   

5. Add egg yolks to the batter, which can be added in batches or all at once, as long as you can mix well.

   

6. You can use the Z-shaped method or the method of stirring, and the egg yolk paste mixed by the egg method is delicate and smooth without particles.
   Set aside the finished egg yolk paste for later use.

   

7. Preheat the oven at 180 degrees.
   
   Start whipping the egg whites. Add two or three drops of lemon juice or white vinegar to the egg whites, and the sugar can be added in batches or all at once, as long as you know how to whip the egg whites.

   

8. To make a cake roll, you only need to beat the egg whites to a little hard big hook state, and you don't need to hit the small sharp corners of chiffon cakes.

   

9. Put 1/3 of the meringue into the finished egg yolk paste and mix well with a spatula.

   

10. Pour the well-mixed egg yolk paste back into the remaining meringue.

    

11. Then use a spatula to stir evenly to form a delicate cake batter that does not foam.

    

12. Divide the cake batter in half and place it in another oil-free and water-free basin and add the sifted matcha powder and strawberry powder respectively.
    Stir evenly with a spatula, and the mixing speed should be as fast as possible to prevent defoaming.

    

13. Take two high-point containers and put the matcha-flavored and strawberry-flavored cake batter into piping bags.

    

14. Cut the small and medium-sized bites in the piping bag, staggered the matcha-flavored cake batter in the baking pan, and then squeeze the strawberry-flavored cake batter, you can watch the video in the main picture, and then the mold is lightly shaken a few times, and a large bubble is shaken.

    

15. Put well preheated in the oven, medium layer, top 155 bottom 165, 25 minutes.
    
    The time and temperature should be adjusted according to the actual size of the individual oven.

    

16. Baking is done.

    

17. After baking, shake the mold twice to shake out the hot air, and then tear the oil paper on all sides to let it cool slightly.

    

18. Sandwich whipping cream + caster sugar.

    

19. If you are a novice whipping cream, it is recommended to use low or medium speed, and it is not recommended to use high speed directly, because it is easy to overbeat it when it is not in good condition, resulting in oil-water separation. Generally, novices use low speed to whip until they begin to have a little load-bearing feeling, and when they are slightly softer than the dough, they can stop the whisk, and then use a spatula to stir all the cream evenly. After the scraper is evenly mixed, then turn on low speed to beat until it is about 9 minutes. Because it is to be sandwiched, try to hit it to a relatively hard state, and it is easy to collapse if it is soft.

    

20. To do it, roll it backwards, spread cream on the front of the cake roll, thicken the pile close to your body, roll it up again, and the method of cutting it has been shared before.

    

21. Wrap in oiled paper and refrigerate for 30 minutes.

    

22. Divide the refrigerated cake rolls into 6 portions.

    

23. Take the cream and caster sugar on the surface and beat it until it can flow, which is softer than the cream we spread on the dough. Lay the diced rolls flat and spread the cream on the surface of the rolls.

    

24. Decorate with a small snowman with strawberries.

    

25. Super cute and the festive atmosphere was immediately filled.

    

26. The taste is very good~