1, cut the colored leaf scissors into small pieces, add milk and put them into a cooking machine or a wall breaker, and thoroughly break them.
2. Crushing and filtering to obtain colored juice. When colorful juice is ready, you can make cake rolls!
3. Separate the egg whites and yolks, and sift with low powder for later use. Put corn oil and colored juice into an egg beater, stir evenly with a manual egg beater, and emulsify. Set aside the mixed yolk paste for later use.
4, protein+lemon juice, first sent into coarse bubbles, add fine sugar three times, send.
5. Send coarse foam and add 1/3 sugar mixture; Beat into fine bubbles, and then add 1/3 sugar mixture; Send until a line appears and add the remaining 1/3. Send it to the whisk, with a small hook and a neutral foaming shape.
6. Mix 1/3 protein cream and egg yolk paste evenly. The mixing tool can be pumped by hand or scraper.
7. Be sure to choose the tool you think is suitable. The only requirement is to move lightly and quickly to reduce defoaming.
8. Immediately pour the stirred batter into the remaining protein cream and continue to stir evenly. Pour the mixed batter into a baking tray covered with waterproof cloth and wipe it evenly with a scraper or crank spatula. Bake in the middle layer of the oven at 150℃ for 30 minutes.
9. Add 10g fine sugar to the egg yolk and mix well by hand. Add whipped cream+colorful juice +20g remaining sugar to the milk pot, and heat until it is slightly boiling. Pour into the egg yolk, remember to stir while pouring to prevent the egg yolk from caking when cooked.
10, light cream+fine sugar until obvious lines appear, add coconut wine and continue to beat until stiff, but pay attention to 9 points, don't overdo it, it's not delicious.
1 1. After refrigeration and cooling, pump Castar by hand and stir it until it returns to a smooth state, and then put it into a paper bag. Spread the light cream evenly on the cake slice, at a distance of 1/3 from one end of the cake, and squeeze into Casta. After finishing, roll it up ~ it can be cut in about half an hour after refrigeration and setting.
12, decorated with whipped cream. Cream 120g, fine sugar 8g, delivered at 9 o'clock, and the flower mouth is Santa Anna flower mouth. The overall decoration is also very beautiful.