It’s been a long time since I made a cake. I made a painted carrot cake roll in the spirit of celebrating Children’s Day. The painting technique is a bit rusty, so the carrots are not beautiful, but the cake tastes good and is soft and dense😋

🥕Painted part

Ingredients:

20 grams of butter, 20 grams of egg whites, 20 grams of powdered sugar, 20 grams of low-gluten flour

practice:

1. Soften the butter ➕ powdered sugar and stir well, add egg whites at room temperature 3-4 times and stir, and finally add sifted low-gluten flour and mix well

2. Put it into a piping bag after toning, follow the pattern, and put it in the refrigerator for half an hour.

🥕Cake body

Ingredients:

Milk, 55 grams of butter, 50 grams of sugar, 60 grams of low-gluten flour, 4 eggs, 3 grams of lemon juice

practice:

1. Egg yolk paste - milk ➕ corn oil, stir and emulsify, sift in low-gluten flour, stir in Z shape, finally add egg yolk and stir evenly

2. Protein paste - egg white ➕ lemon juice, use medium and high speed to make big fish eye bubbles, add sugar in 3-4 times, after the last sugar addition, change to low speed to make big hooks

3. Mix the egg yolk and egg white batter, gently pour it into a square baking pan, shake out big air bubbles, put it in a preheated oven at 302 degrees and bake for 30 minutes.

🥕 Filling

Ingredients:

mango, 200 grams of cream, 15 grams of powdered sugar

Method:

Cut the mango into pieces, whip cream ➕ powdered sugar until 8-9 minutes (the pot is not too fluid when standing on the side)

🥕 combination

Cut off the four sides of the cake body, add a thin layer of cream, put more mango slices on the side close to you, and then cover with a layer of cream, slowly roll up the oiled paper with a rolling pin, roll the cake piece forward, and finally use the oiled paper Wrap the cake roll tightly and send it to the refrigerator for 1 hour