The Christmas atmosphere is full of two-color milk cover strawberry cake rolls

It's another year of Christmas, and it's time to ☃️ make Christmas desserts with a sense of festive rituals! Every year Christmas comes out some food recipes about Christmas, mulled wine, panatone bread, stolen bread, Christmas cake... This year is no exception, let's make a double milk lid Christmas cake roll, the operation is very simple, and the decoration on it can be made with the children at home.

Ingredients

Cakerollingredients:

Eggs(about60grams) 5

Cornoil 45 grams

Milk 68 g

Castersugar(forwhippingeggwhites) 50 g

Cakeflour 75 g

Matchapowder 4 g

Redyeastpowder 4 g

Lemonjuiceorwhitevinegar(whippedeggwhite) Afewdrops

Sandwichmaterial:

Whippingcream 150 g

castersugar 10 g

Strawberry Appropriateamount

Milkcapmaterial:

Creamcheese 80 grams

Powderedsugar 20 grams

Salt 1 gram

Milk 100 grams

Whippingcream 100 grams

Castersugar 5 grams

Strawberries Appropriateamount

Cooking Instructions

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.
Stir well with a manual whisk, stir until it is white and turbid, and the emulsification of this step should be done.
Add the sifted cake flour.
Mix well, as long as you don't see obvious dry powder, don't over-stir.
Start adding the egg yolks to the batter in separate portions until all the yolks are added. You can also just put all 5 egg yolks in it and stir it again, as long as it can be stirred evenly. 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, and the finished egg yolk paste is put aside for later use.
Preheat the oven at 170 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. Make a cake roll to beat the egg white to a little hard big hook state, no need to hit the chiffon cake as hard.
Put 1/3 of the egg whites into the egg yolk paste and mix well with a spatula.
Pour the well-mixed egg yolk paste back into the remaining meringue.
Then use a spatula to stir evenly to form a delicate cake batter that does not foam.
Divide the finished cake batter in half in another oil-free and waterless basin, take 4 grams of red yeast rice powder and add a few drops of corn oil to mix evenly and then add it to one of the cake batters.
Take two high-point containers and put the matcha and red yeast cake batter into piping bags.
Cut the small and medium-sized bites in the piping bag, stagger the cake batter squeezed into the red yeast rice in the baking tray, and then squeeze the matcha-flavored cake batter, you can watch the video in the main picture, and then the mold is lightly shaken a few times, and the big bubbles are shaken.
Put well in the preheated oven, on 155 and 155 on the bottom, for 25 minutes.

The time and temperature should be adjusted according to the actual size of the individual oven.
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. Towel rolls after demoulding.
Sandwich whipping cream + caster sugar. 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.
To do it, spread cream on the front of the cake roll, thicken the pile close to your body, put strawberries, and roll it up again.
Wrap in oiled paper and refrigerate for 30 minutes.
Divide the refrigerated cake rolls into 6 portions.
Cream cheese with salt and powdered sugar whisk evenly with a manual whisk. Then add the milk at room temperature, and the milk is added in batches. Stir well with each milk and then add the next milk, about 3 times.
It is smooth after adding milk and whisking.
Take another large bowl, pour in the whipping cream, add caster sugar, beat the whipping cream with an electric whisk, and beat it until five portions, which is a little softer than the cream on the noodles.
Add the cheese paste to the whipped cream in batches, stirring well each time and then adding the next one. Add it in about 2~3 times, and stir it all well. This is the batter state of the milk lid after mixing.
Lay the diced rolls flat and spread the cheese batter on the surface of the rolls.
Decorate with a small snowman with strawberries
Super cute and the festive atmosphere was immediately filled.