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Christmas is coming, and the streets are filled with a strong festive atmosphere. A simple and easy-to-operate cake roll can be full of ritual with a slight change in shape!

material

Egg yolk 4

Fine sugar a 15g

60 grams of milk

40 grams of corn oil

80 grams of low-gluten flour

Protein 4

Fine sugar B 40 g

3 grams of matcha powder

4 grams of Red Velvet liquid

300g whipped cream

Fine sugar C 25 g

Prepare materials

Step 1

Mix milk, corn oil and fine sugar A, stir quickly and emulsify evenly.

Second step

Add low-gluten flour, beat with eggs and stir evenly according to the "Z" shape until there is no dry powder, no pimples and the batter is fine.

Third step

Add egg yolk in 2-3 times and stir evenly by "Z" method.

Fourth step

Sieve batter.

Step five

Divide the batter evenly into two parts.

Step 6

Add a little water to the matcha powder and mix well with a tea sieve.

Step 7

Two batter, one matcha powder and one red velvet liquid.

Step 8

Stir well with the eggs.

Step 9

Add fine sugar B into the protein powder in three times, beat with electric egg beater until wet and foaming, and lift the eggbeater from the pan to full. The protein hanging on the eggbeater is hooked.

Step 10

Divide the egg whites into two parts, add them into the egg paste and turn them evenly with a spatula.

Step 1 1

This is the state of batter mixing. Remember not to over-decorate, lest protein defoam.

Step 12

Put the two kinds of mixed batter into the framed bag respectively.

Step 13

Spread oil cloth or oil paper on the baking tray of the cake roll, put the baking tray obliquely, first squeeze one of the batter (matcha or red velvet can be used) onto the baking tray, and then squeeze the other batter.

Step 14

After squeezing the batter, gently shake the baking tray left and right to make the batter smooth.

Step 15

Preheat the oven at 160 degrees in advance, put in the cake roll and bake for 20 minutes.

Step 16

Bake the cake and let it cool.

Step 17

Invert the cake roll on the drying rack and uncover the waterproof cloth.

Step 18

Cover the surface with new oil paper.

Step 19

Back up again. That is, when the cake goes into the oven, it faces up.

Step 20

Add the fine sugar C into the cream at one time, and beat well with electric egg beater.

Step 2 1

Place the cream area on the surface of the cake roll, spread the cream about 4 cm near the end of the cake roll, and the cream in other places is thinner, then arrange the strawberry sandwich in the position with high cream.

Step 22

Spread cream on strawberries. Seen from the side, it bulges like a hill.

Step 23

Lift both ends of the oiled paper, roll up the first half of the roll, gently press it with your hand to make the roll and cream stick together, then continue to lift both ends of the oiled paper and pull the oiled paper, and the cake roll will roll up along the direction of the oiled paper.

Step 24

Refrigerate the rolled cake roll with oil paper 15 minutes, remove the oil paper, and decorate the surface with cream.

Step 25

Decorate some plug-ins and a beautiful Christmas-themed cake roll will be finished.

Step 26

Strawberries cut *^o^* are also very cute, and you can taste matcha and red velvet in one bite.