With a little bit of color and a little bit of pattern, the cake roll will be different.This cake is colored in red and pink, with a pink heart-shaped pattern, and is paired with a heart-shaped red dragon fruit filling, soft cake, thick cream, and dragon fruit sweetness, a cloud-like flavor, and when the lips open, you may hear the sound of flowers.

WHAT YOU NEED

Ingredients

Low flour 80 grams
A little red pepper.
30 grams of refined sugar (egg butter)
Fine sugar (protein) 35 grams
Fine sugar (cream) 10 grams
40 grams of sunflower oil
Four eggs.
200 grams of cream
60 ml of water
Red heart fire dragon fruit 1

How TO MADE Love is like a cake roll.

Steps 1 to 4

1. The material is well-measured.

2. First, make the filling for the saucepan.

3. Peel the red-hearted dragon fruit and cut it into heart-shaped pieces with a heart-shaped mold, cutting it as long as possible.

4. Prepare a rectangular box, cover it with a preservative film, place the heart-shaped fire dragon neatly inside, pointing upwards.

Steps 5 to 8

5. The remainder of the fresh film is left a little more.

6. Light cream and fine sugar are placed in a large bowl, and are served with an electric egg beater until a stable texture can be maintained, refrigerated cream is easy to serve, be careful not to overdo it.

7. Pour the dispensed cream evenly into the box of fire dragon fruit, wrap the fire dragon fruit, be careful not to move the fire dragon fruit, then wrap the cream with a preservative film, place it in the refrigerator with the box and refrigerate it.

8. My box is a bit big, so I stuffed it with tissues to help with the styling.

Steps 9 to 12

9. Silicone pads and oil papers with heart-shaped patterns on the pan pads, preferably with oil papers on the silicone pads and a thin layer of oil brushed on the oil papers.

10. Use two large, clean, waterless, oil-free bowls to carefully separate the butter and protein.

11. Add sugarcane oil and water to the egg yolk separately and stir evenly with a manual egg beater.

12. A low-powder sieve is inserted into the egg yolk, which is first stirred evenly with a manual egg beater, and then the dough is hung down on the bowl wall with a scraper and stirred together evenly.

Steps 13 to 16

13. The dough should be smooth and without particles.

14. The sugar is added to the protein three times, fired with an electric egg breaker, and when the egg breaker is raised vertically, a small hook appears, i.e. it is in a moist foaming state, i.e. fired.

15. (The oven can be preheated at this time)

16. Take one-third of the protein cream into the egg yolk paste, quickly stir it up and down in a J-shape, then pour the egg yolk paste into the remaining protein cream bowl, quickly stir it evenly.

Steps 17 to 20

17. Do not mix in circles to prevent foaming.

18. Take two tablespoons of dough and put it in another bowl, add a little red curry powder (you can take a little with your thumb and forefinger), use a scraper to quickly roll it up and down in a J shape, the more red the curry powder, you can color it according to your preference.

19. Put the pink paste in a bag of flowers, cut a little bit, and draw a heart-shaped pattern on the oil paper.

20. Put it in the oven for two minutes and remove it immediately.

Steps 21 to 24

21. Take another bag of flowers, fill it with a spoonful of the original colored paste, and draw another layer of outline on the heart-shaped pattern.

22. This makes the heart-shaped pattern clearer.

23. The remaining dough is slowly poured into the oven from a height of about 15 cm, covered with a heart-shaped pattern, the surface is gently flattened with a scraper, and the bottom of the oven is tapped a few times with the hand to create air bubbles.

24. Put it in the oven in the middle layer, heat it up to 175 degrees and bake it for 20 minutes.

25. Touch the surface of the cake with your hands, do not stick your hands and bounce back, that is, bake it.

26. Immediately remove the cap on the net with the new oil paper, gently tear off the surface oil paper, cover it with a new layer of oil paper, and dry it.

27. When the temperature is slightly lower than the temperature of the hand, flip the cake over, remove the cream from the fridge and carefully move the cream to the middle of the cake, with the direction of the cream placed parallel to the left side of the cake in the picture.

28. (Due to manual operation, I forgot to take a picture here)

29. The cake is folded with a chopstick, wrapped in a cream clamp, then wrapped in oil paper, wrapped tightly on both sides, secured with a rubber band, placed in the refrigerator and refrigerated for more than 4 hours.

30. Be careful to place the cake upside down at the fold.

31. Take the slices out and enjoy.

32. When cutting, fine cotton thread can be used, or a bread knife can be used, and every time you cut, you have to wash the knife.

33. Finished product 1

34. Finished product 2

35. Finished product 3

Handy cooking tips

　　The focus of this cake roll is on the clamp, wrapping the heart-shaped fire dragon fruit with cream and moving the clamp to the cake, do not let the fire dragon fruit move, otherwise the finished product will not be a beautiful heart-shaped.2 If there are no odorless vegetable oils such as sunflower seed oil, corn oil or sesame oil can be used.When mixing the flour with the egg yolk, do not over-stir to prevent it from rising.When baking cakes, the surface of the dough can be gently pressed by hand, the surface is not touched by hands and bounces back well and is baked.If there are fingerprints, it is necessary to continue baking, if it is hard, it is already baked, it is easy to break when making cake rolls.The temperature of a home oven is not very accurate, so it is necessary to test it by hand.The time and temperature of baking are for reference only, depending on the condition of the oven.6 tons of cream needs to be refrigerated for more than 12 hours before it can be applied, it can be applied until it is fluffy and can maintain its texture, do not overdo it.