Hand-painted cake roll first release

Mix the ingredients for the outline together except for the matcha powder and chocolate colorant, place a pattern under the baking paper, and first outline the edges of the tulip.

Separate the egg whites and yolks, add 10g of sugar to the yolks and mix well, then add water and corn oil and mix well, then add low-gluten flour and mix thoroughly.

Add sugar to the egg whites in three batches and beat until they form soft peaks.

First, pour 1/3 of the egg whites into the egg yolks and fold to mix, then finally pour in the rest and fold until well combined.

Scoop out 2 large spoons and put them into 2 small bowls, then mix with matcha powder and yellow food coloring respectively.

Fill in with color.

Put in the oven at 120℃ and bake for 2 minutes, then take it out.

Pour the cake batter onto the pattern, tap to remove air bubbles, bake at 130°C for 15 minutes, then at 135°C for 20 minutes, gradually developing color.

Upside down, rolled up.

Finished product.

Finished product.

Cut open.