How to make Rilakkuma cake roll

Many times, we envy others for having a relative who can cook, so that we can enjoy delicious meals after get off work. Instead of envying others, it is better to do it yourself. Below we will introduce to you how to make Rilakkuma cake roll.

1. Put 3 egg yolks, 3 egg whites and 1 egg white in a bowl

2.121212 Beat 3 egg yolks, add 1/2 of fine sugar, and beat with an electric whisk until white and foamy

3.212121Add water and mix well

4. Add salad oil and mix well

5. Add vanilla extract and mix well

6.1 Use an electric whisk to stir the batter thoroughly until it becomes sticky. Lift the whisk and the batter dripping will form lines on the surface.

7.2 Sift the low-gluten flour into the egg yolk liquid

8.1 Pour a little yellow and red pigment into two bowls respectively, add a little water and mix them.

9.2 Prepare 5 small bowls and put the batter in each: A: 1 tsp B: 1/2 tsp C: 1 tsp D: 1/2 tsp E: 2 tsp, then add low-gluten flour to each small bowl and mix well: A: No need to add B: 1/4 tsp C: 1/4 tsp D: 1/4 tsp E: 1 tsp

10.1 Add less than 1 teaspoon of black cocoa powder to small bowl A and mix well. Add 1/4 teaspoon of cocoa powder to small bowl C and mix well.

11.2 Add red pigment little by little to the small bowl E and mix well to make red batter. Add yellow pigment little by little to the small bowl D and mix well to make yellow batter.

12. Beat 1 egg yolk with an electric whisk, then add 1/8 teaspoon of cornstarch and beat until the whisk is pointed.

13. Add the whipped egg whites to the small bowls in order: A: 2 tablespoons (black) B: 1 tablespoon (white) C: 2 tablespoons (light brown) D: 1 tablespoon (yellow) E: 1/3 of the amount (pink), stir thoroughly until there is no meringue and it becomes a smooth batter, put it into a piping bag and cut a small hole

14. Draw a Rilakkuma and heart pattern on the baking paper, then put another piece of baking paper on it, use a piping bag filled with black batter to squeeze out the outline of Rilakkuma, and bake in an oven preheated to 180 degrees for 1 minute

15. Use white batter to draw around the nose and belly, and bake in the oven for 1 minute

16. Use light brown, yellow and pink to draw the rest of the Rilakkuma and bake it in the oven for 1 minute and 30 seconds.

17. Add the remaining granulated sugar to the 3 egg whites in batches and beat until 70% distributed. Add the remaining meringue from step 12 and continue beating. Then add the remaining corn flour and beat until slightly dry and foamy, with a slightly curved hook.

18. Add the meringue to the egg yolk paste in 3 batches

19. Stir in a circular motion until the dough becomes smooth.

20. Pour the batter onto the patterned baking pan

21. Use a spatula to smooth the surface and tap the bottom of the baking pan with your hands to release any air.

22. Put it in the preheated oven, middle layer, upper fire 180 degrees, lower fire 180 degrees, bake for about 15 minutes

23. Cover the baked cake with baking paper and place it upside down on the cooling net. Immediately remove the baking paper and cover the cake again. Wait for it to cool down.

24. After the cake has cooled, replace the original baking paper with a new one, turn the cake over with the picture facing down and tear off the baking paper on the back, then cut the front and back ends of the cake with a knife.

25. Use a knife to gently scratch the surface of the cake at about 2cm intervals, then brush it with syrup.

26. Spread the whipped cream on the cake, but don’t spread it on the front 3cm

27. Serve mango

28. Pick up the cake near you together with the baking paper, pull the cake forward while rolling it up, and put it in the refrigerator for more than 1 hour after rolling it up.

The world is so big, there are so many restaurants, and naturally there are many flavors of Rilakkuma cake rolls. But no one tastes the same as the one you make yourself, so try it now.