Watermelon Pattern:
Bamboo Charcoal Powder: Some; Matcha Powder: 2g; Caster Sugar (Yolk): 10g; Caster Sugar (Egg White): 65g; Low-gluten Flour: 77g; Corn Oil: 40g; Warm Water: 80g; Eggs: 4; Water: A little.
Ingredients:
Whipping Cream: 200g; Caster Sugar: 20g; Watermelon: Some.
Cake Roll:
Matcha Powder: 6g.
Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Cooking Steps for Cute Watermelon Cake Roll
Slice the watermelon and press out cylindrical shapes with a mold.
Pat dry the surface moisture with kitchen paper and set aside.
Preheat the oven to 180 degrees Celsius with both top and bottom heat.
Dissolve matcha powder in warm water.
Separate eggs, add egg yolks to matcha mixture and stir well.
Add oil and sugar to matcha egg yolk mixture and mix well.
Sift in low-gluten flour and mix until smooth without lumps.
Mix bamboo charcoal powder and matcha powder, add a little water, mix well, and set aside.
Beat egg whites with sugar until soft peaks form.
Fold a portion of the egg white into the matcha egg yolk mixture, then fold back into the remaining egg white mixture.
Take a small amount of cake batter and mix with the dark batter (bamboo charcoal powder + matcha powder), transfer to a piping bag.
Pipe out patterns with the dark batter in a baking pan, tap twice, then bake in the oven for 5 minutes.
Pour in the light batter, smooth the surface with a scraper.
Gently tap the baking pan to release air bubbles, then bake in the oven for about 25 minutes.
After removing the cake, cover with a piece of oiled paper, flip over, remove the original paper, then cover with another piece of oiled paper and let cool.
Spread whipped cream on top.
Place watermelon pieces on top.
With both hands, lift the cake from both sides, press together firmly for 1 minute to set.
Wrap with oiled paper, use a rolling pin to roll tightly, refrigerate for at least 30 minutes to set.
Slice the cake and enjoy.
