Make a (love strawberry cake roll ) for a loved one on Valentine's Day , full of you

Cooking Instructions

1. Separate the egg whites and yolks, and put the egg whites in the refrigerator for 15 minutes

   

2. Add corn oil and milk to the egg yolk

   

3. Stir until all emulsified

   

4. Sift and add the cake flour

   

5. Stir well, as shown in the flowing form

   

6. Add 3 drops of red velvet flavor

   

7. Stir to combine

   

8. Remove the egg whites from the freezer

   

9. Beat with an electric whisk until large fisheye bubbles appear as shown in the picture

   

10. Add caster sugar and lemon juice

    

11. Use an electric whisk to beat until a large inverted hook appears

    

12. And use chopsticks to scratch the lines without disappearing and flowing

    

13. Add one-third of the meringue to the egg yolk liquid

    

14. Stir to combine

    

15. Pour the egg yolk liquid back into the remaining meringue

    

16. Mix well

    

17. 

18. Now let's adjust the color of the love pattern: take 25g of batter and put it in another bowl, drop in 2 drops of red velvet essence, and put the remaining pink batter aside for later use, which will be used in step 27...

    

19. Stir to combine

    

20. Put it in a piping bag and cut a smaller opening underneath

    

21. Start by squeezing out the shape of the left half

    

22. Squeeze another right half

    

23. Fill the middle with batter

    

24. I am my own casual arrangement of squeezed love, according to my own method to squeeze it, just leave the same gap between each love

    

25. Preheat the oven at 150 degrees for 5 minutes, and bake in the oven for 2 minutes to let the love set

    

26. After baking, place on a drying net

    

27. Quickly pour the pink batter in the middle of the baking sheet

    

28. Scrape flat with a scraper to make the tiling even, hold it up with both hands, and shake off the surface bubbles

    

29. Bake directly in the oven at 150 degrees for 25 minutes

    

30. Make the strawberry cream filling while the cake is baking, remember the strawberry jam used in the strawberry bomb cake I made two days ago? I put the leftover jam in a transparent sealed jar and refrigerated it... The strawberry cream filling used to make Swiss rolls is also great ✌

    

31. Add 30g of strawberry jam to 180g of whipped cream

    

32. Add 15g caster sugar

    

33. Whip with an electric whisk until a small upright hook appears and does not flow... Refrigerate and set aside

    

34. At this time, the cake base is also baked

    

35. After baking, put it on the drying net, do not immediately buckle upside down to remove the oil paper, first tear the oil paper on the edge as shown in the picture, and then dry it until there is residual temperature, it takes about half an hour

    

36. Put a longer piece of oiled paper on the table, and when the cake embryo has residual warmth, immediately buckle it upside down on the oiled paper on the table

    

37. Slowly peel off the grease paper on the love face

    

38. Isn't it full of love for your shape

    

39. Place the cream in the middle position

    

40. Smooth with a trowel until the thickness is as shown in the picture

    

41. With a rolling pin, roll it up from one end,

    

42. Finally, after rolling, use a rolling pin with one hand to reach the direction of the cake roll, and pull the oil paper below with the other hand to make sure that the roll is tight enough, and the rolled cake roll cannot be cut immediately, and it should be sent to the refrigerator for 30 minutes

    

43. After the shape is set, you can start cutting

    

44. Cut it with a sharper knife

    

45. It is the color that belongs to Valentine's Day

    

46. Full of rituals

    

47. There are strawberries from the inside out, refreshing and not greasy, suitable for summer , hurry up and take action