Little Rabbit Cream Cake Roll

1. Prepare materials (I only took the main ones here)

2. Egg yolk and protein separation

3. Add white sugar to the egg yolk, add salad oil in three portions and stir well. Then add milk and stir well

4. Sift low flour into the egg yolk paste and stir evenly

5. When whisking the egg whites until they are evenly soaked, add half of the white sugar. When the bubbles are small and uniform, add the other half of the white sugar and continue whisking until they become wet. (Lift the egg beater to make the egg whites sharp and curved.)

6. Pour the beaten egg whites into the egg yolk batter in three portions, and stir up and down evenly

7. Scoop two or three scoops of egg batter separately, add red, green, and yellow pigments (at this point, preheat the oven to 180 degrees)

8. After mixing, put them separately into decoration bags, and then put another original egg batter

9. You can draw the shape of a rabbit with a pen on oil paper, then turn the oil paper upside down and draw the rabbit's inner ear with primary color batter. Bake in the oven for 40 seconds

10. After shaping the inner ear, take it out and draw rabbits and carrots in various colors. Bake in the oven for 1 minute

11. After shaping, take it out, pour in the original color batter, smooth it out, and bake in the oven for 18 minutes

When baking, you can beat light cream

13. After baking, take it out and spread it on another oiled paper. Tear off the original oiled paper while it's still hot

14. Let it cool, then turn it around and apply light cream on the side without the pattern

15. Roll it up, wrap it in oiled paper, and refrigerate it for shaping

16. Once the design is finalized, you can take it out and draw your eyes with melted dark chocolate