Watermelon cake rolls

1

The watermelon is sliced into pieces, and the cylinder is crushed with a mold。

2

Dry surface moisture with kitchen paper and put it aside。

3

The oven preheats, fires, 180 degrees。

4

Tea powder with warm water。

5

Separate the eggs and add the yolk to the tea。

6

In tea and egg paste, oil and sugar are added respectively。

7

Sift low-banded flour into a granular state。

8

Pyramid and tea powder are mixed to add a small amount of water to the mix。

9

Protein intermingled with sugar to wet bubbles。

10

The yolk paste is added to a part of the protein cream that is evenly mixed and then rewinds to the remaining protein cream that is evenly mixed。

11

Take a few cake paste and mix it with dark paste (scratch + tea powder) and load it in a flower bag。

12

Squeeze the flowers with dark cake in the oven and fall twice and roast them in the oven for five minutes。

13

And pour in the light cake paste and scrape the surface with a scratchboard。

14

A few small drops of the oven shakes the bubble and enters the oven for about 25 minutes。

15

Take out the cake and put a sheet of oil paper on the back, tear out the original sheet of oil, and take another sheet of oil, which will be cooled。

16

Put on some sweet cream。

17

Put the watermelon on。

18

Put the cake up on both sides of your hand and put it together for a minute。

19

Packed with oil paper, stifling aided by a stick, and frozen in the refrigerator for 30 minutes or more。

20

The cake cut is edible。

when watermelon/watermelon is pressured out of the cylinder, it is essential that the kitchen use paper towels to drain excess water on the surface. time allows it to be wrapped in a kitchen towel and put in a freezer for half an hour. this is done to prevent watermelon surfaces from being too wet to stick with cream, which slides when they roll. / watermelon moistue/1 and video coloured with tea powder and charcoal powder, all need to be modulated with warm water, which reduces particle formation. it can also be colored according to personal preferences. 2. when light-coloured paste is added, it is to be quickly and evenly mixed to minimize the amount of bubble in dark cake paste. the stronger the bubble, the thinner the cake, the easier it gets to crack when it's done. the number of eggs in cake rolls/1 and cake slices is four, and they can roll ordinary e rolls and roll o rolls. to create a watermelon roll, the video uses an o-roll scroll. 2. cake rolls and paste must be condensed with a scepter and then condensed into a freezer. watermelon meat has a certain weight. it's easy to break up the cake。