How to make peach blossom hand-painted cake roll

When you drag your tired body back home, if someone has prepared a delicious meal waiting for you, you will definitely feel happy. But if not, would you do it yourself? Now, let me teach you how to make a peach blossom hand-painted cake roll.

1. Raspberry Bavaro (8-inch baking pan) Ingredients: 20 grams egg yolk, 20 grams white sugar, 40 ml milk, 45 ml light cream, 125 grams whipped cream, 200 grams raspberry puree, 10 grams gelatin sheets. Beat the egg yolk with 16 grams of sugar for 3 minutes until the egg yolk turns slightly white. Slowly pour in the mixture of slightly boiled milk and whipped cream, stirring constantly.

2.1 Mix the slightly whipped cream and cooled English cream evenly.

3.2 Pour it back into the pot, cook on low heat until it boils slightly, then filter it, add the softened and drained gelatin sheets, mix and dissolve, and let it cool to about 20℃. (English cream sauce)

4.12 Mix well with raspberry puree.

5.21 Cover the mold with a piece of plastic wrap, pour in the raspberry bavaro, and freeze until solidified.

6.12 Take out and use a flower cookie mold to press out shapes, arrange them and freeze them for later use. For the peach blossom hand-painted cake roll, I use ready-made raspberry puree. If you use fresh fruit juice, you can filter it once at the end to discard the raspberry seeds, and the bavaro will taste better. For the peach blossom hand-painted cake roll, I used a flower cookie mold with a diameter of about 5cm. You can also change to other shapes according to your personal preference.

7.21 Hand-painted cake roll ingredients: 3 egg yolks, 30 grams of fine sugar, 80 grams of low flour, 1/2 teaspoon of vanilla extract, 40ml of salad oil, 60ml of milk, 4 egg whites, 60 grams of fine sugar, a little salt and lemon juice, 1 drop of red pigment, 1 drop of pink pigment. Beat the egg yolks with sugar until the color is slightly white, the volume is slightly larger and thick, add milk, salad oil and vanilla extract and continue to mix and stir evenly.

8. Sift in the low flour that has been sifted twice in advance and mix well.

9. Add salt and lemon juice to the egg whites and beat until coarse bubbles form. Add sugar and beat until neutral peaks form.

10. Take 1 spoon of egg yolk paste and add 2 spoons of meringue, mix well, then add pigments to adjust the color.

11. Squeeze the red batter into the pistil on a baking tray lined with greaseproof paper and bake at 180 degrees for 1 minute.

12. After taking it out, squeeze pink batter on it to make petals and bake at 180 degrees for 1 minute.

13. Take 1/3 of the egg white cream and egg yolk paste and mix well.

14. Pour in the remaining meringue and stir until evenly mixed.

15. Pour into the mold and bake at 180 degrees for about 15 minutes.

16. Remove the cake from the mold while it is still hot, place it on a wire rack to cool slightly, brush the surface with syrup, spread it evenly with cream cheese, and top it with raspberry bavaro.

17. Roll up, wrap with baking paper and refrigerate to firm up.

18. After mixing cocoa powder and water, use a small brush to draw branches on the surface of the cake. Squeeze some whipped cream on the surface and decorate with macarons and dried basil sugar flowers.

The peach blossom hand-painted cake roll is not difficult to understand, but it is not very easy to make it well. This requires our own attention and diligent practice.