Valentine's Day Cake: Bear Cake Roll

Cooking Instructions

1. Draw a random heart pattern on oiled paper

   

2. Flip the greased paper, place in a baking tray and flatten

   

3. Milk and corn oil are mixed and emulsified

   

4. Sift in the low powder and mix well

   

5. Knock in the egg yolks and stir until smooth egg yolk paste

   

6. Add caster sugar to the egg whites in three times and beat until wet to neutral foam

   

7. Mix the batter well

   

8. Take a tablespoon of cake batter, add the red velvet liquid and mix well

   

9. Put it in a plastic bag and draw it according to the heart pattern on oiled paper

   

10. Place in a preheated oven at 150 degrees for 2 minutes

    

11. After baking, pour in the original color cake batter and smooth it with a spatula

    

12. Put in the oven again and 150 degrees for 30 minutes

    

13. Remove from the oven and tear the oiled paper while it is hot

    

14. 200g whipping cream and 15g sugar and beat until piping

    

15. Spread on the front of the cake

    

16. Roll with a rolling pin and refrigerate to set

    

17. Melt the white chocolate in water, squeeze into a bear mold and freeze in the refrigerator for 30 minutes

    

18. Decorate with bows and hearts

    

19. 50 g of whipped cream and 5 g of sugar beat to 5 percent and drizzle over the cake

    

20. Dress up with chocolate bears