Bear Cake Roll

1

Prepare the ingredients, separate the egg whites and the yolk (take 4 egg whites and 3 egg yolks)

2

Add 35g of fine sugar to the egg yolk and beat until frothy

3

Then add a few drops of water, salad oil, and white vinegar in turn and stir well

4

Sift into the egg yolk paste with low-gluten flour and corn starch

5

Beat with an egg whisk until smooth and smooth

6

Add 30g of fine granulated sugar to the egg white in two times, and beat with an egg beater until wet and foamed

7

Lift the eggbeater and maintain the sharp corners.

8

Take one-third of the beaten egg white, put it into the egg yolk paste and stir well

9

Pour the batter back into the remaining two-thirds of the egg white

10

Continue to stir into a delicate paste

11

Place the bear pattern paper under the oil paper and brush a layer of oil on the oil paper

12

Take a small amount of batter and add a little cocoa powder to form a light brown batter

13

Use a small spoon to draw the bear's nose, place it in a preheated 180-degree oven and bake for one minute, take it out

14

Then take a small portion of the original batter and put it into a decoration bag, cut a small bite at a sharp corner, squeeze out the shape of a bear on a baking sheet, place it in a preheated 180-degree oven and bake for one minute, and take it out.

15

Sift in cocoa powder into the remaining batter, stir to form a uniform cocoa batter, and pour into a baking sheet

16

Smooth the surface of the cake paste, pick up the baking sheet, pat the bottom with your other hand to create large bubbles, place it in a preheated 180° oven, put it on heat, and bake for about 15 minutes.

17

Immediately put the baked cake slices upside down on the drying rack to prevent retraction. Remove the oil paper while it is hot and cover it back

18

When it has cooled and no temperature, put a clean sheet of tinfoil and pour it over, peel off both sides, add animal light cream and fine sugar to form a cream cream, use a spatula to wipe it on the cake body, and add sugar water and yellow sugar.

19

Roll it slowly, wrap it in tinfoil, twist it on both sides, place it in the refrigerator for 1 hour to shape

20

Add a little water to dissolve the cocoa powder, and paint the eyes, nose and mouth on the bear pattern

21

The cute bear cake roll is complete!

Tips for making painted cake rolls:
1. Add some corn starch to make the batter difficult to foam.
2. You can put a piece of pattern paper under the baking sheet and squeeze various patterns will make it easier!
3. The oil paper must be brushed with a layer of oil so that the pattern will not be stuck.
4. In the past, I used to use a baking sheet to knock the table and knock the earthquake to create large bubbles, which made a crackle. It turned out that you could knock the bottom of the baking sheet with your hand, so that you could create large bubbles without disturbing others!
5. Cover it back after taking off the baking paper and tearing off the baking paper. Otherwise, cracks will easily appear on the surface when dried and will easily break when rolled.
6. Make a few shallow strokes on the cake body to roll up the cake roll more perfectly.
7. Brush a layer of syrup is also to prevent the surface of the cake from drying out and to make the taste better.
8. When cutting the cake roll, pour hot water on the cutter knife to cut it perfectly.