Cake roll premiere

Separate the egg whites and yolks, then mix the egg yolks and add 10g of sugar, milk, and corn oil, mixing until well combined.

Add low-gluten flour and mix well.

Add a few drops of white vinegar to the egg whites, add sugar in three portions, and beat with an electric mixer until the egg whites form stiff peaks with large hooks.

Take 1/3 of the egg whites and fold them into the egg yolk mixture.

Put everything in and mix well.

Several colors of food coloring with a little water (actually, no need to add water, you can mix them directly, because it became too thin when drawing flower patterns later) prepared (if available, edible juice can be used as a substitute).

Take 1 spoon of cake batter, about 10g, and mix it with the coloring, then put it into a piping bag.

First, use a brown outline; the drawing has already been sketched on the paper.

Then fill the leaves with green.

Fill the flower with pink.

Place in the oven and bake at 125℃ for 3 minutes.

Pour the blue food coloring into the remaining half of the egg batter and mix well, then pour it into the baking pan.

Then pour in the remaining original-colored egg batter, bake at 135°C for 10 minutes, and at 130°C for 25 minutes.

Invert it, use a fine brush dipped in red yeast rice water to touch up the center of the flower, and roll it up.

Finished product.

Finished product.

Finished product.