About this course
欢迎同学们来到这个蛋糕彩绘的课程。只要跟着步骤做也可以成功做出来哦，希望大家学习愉快。
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*制作蛋糕的前一天准备好奶油内馅 please prepare one day before use
110-120 gram 植物性奶油, 110-120 gram bettercreme or whipping cream
70gram cream cheese, 70 gram cream cheese
40gram 无盐奶油, 40 gram unsalted butter
20-30gram 细砂糖, 20 -30 gram castor sugar
水果随喜，可以用芒果，迷你橘子，荔枝,草莓。
fruits can use mango, mini orange, lychee, strawberry
以下这些器具如果在ingrediant shop 找不到可以上网买，其它的器具比较容易在Ingrediant shop买到
9X11x1 inch aluminium mould
https://shopee.com.my/product/177431571/3859250036?smtt=0.96580944-1629031650.9
https://shopee.com.my/product/243253775/7264370430?smtt=0.96580944-1622540120.9
https://shopee.com.my/product/80608126/5757914396?smtt=0.96580944-1619779659.9
9X11x1 inch aluminium mould
https://s.lazada.com.my/s.XGTEa
https://shopee.com.my/product/68421379/6068113750?smtt=0.96580944-1621483226.9
https://shopee.com.my/product/4440660/7061951392?smtt=0.96580944-1622540298.9
baking mat (white 30x40cm)
https://shopee.com.my/product/135604402/5336640486?smtt=0.96580944-1619780058.9
Egg yellow, chocolate brown, blue, army green, black, white, maroon
https://shopee.com.my/product/203179206/5762610680?smtt=0.96580944-1624867200.7.
0号，3号各一支(3号可以用其它水彩笔代替）
做蛋糕的前一天提前准备奶油奶酪的内馅。please prepare one day before use
1. 把奶油打发至干性发泡
2. 把奶酪，牛油和糖打至蓬松。把奶油加入盆里一起搅拌均匀。准备M SIZE挤花袋把奶油装进袋子冷藏，隔天使用。
1. whisk whipping cream or bettercreme till stiff peak.
2. in a separate bowl combine cream cheese, butter and sugar beat until light and fluffy. Fold in whipping cream or bettercreme and mix well. Fill in M size piping bag and chill at least overnight before use.
蛋黄2粒 （用冷藏鸡蛋）2 egg york (from fridge)
玉米油 20G ,corn oil 20 gram
牛奶30G , milk 30 gram
低筋面粉 45-50G, superfine flour 45-50gram
蛋白2粒（用冷藏鸡蛋）, 2 egg white (from fridge)
细砂糖 30G , castor sugar 30 gram
半小茶匙cream of tartar , half tea spoon of cream of tartar
蛋糕体面糊 batter for cake
蛋黄3粒（用冷藏鸡蛋）3 egg york (from fridge)
玉米油30G , corn oil 30 gram
牛奶45G , milk 45 gram
低筋面粉60G, superfine flour 60gram
香草精华膏 2 茶匙 , vanilla paste or essence
蛋白3粒（用冷藏鸡蛋）3 egg white (from fridge)
细砂糖 45G, castor sugar 45 gram
半小茶匙cream of tartar, half tea spoon of cream of tartar
做蛋糕的前一天提前准备奶油奶酪的内馅。prepare cream cheese filling one night before use
1. 把奶油打发至干性发泡
2. 把奶酪，牛油和糖打至蓬松。把奶油加入盆里一起搅拌均匀。准备M SIZE挤花袋把奶油装进袋子冷藏，隔天使用。
1. whisk whipping cream or bettercreme till stiff peak.
2. in a separate bowl combine cream cheese, butter and sugar beat until light and fluffy. Fold in whipping cream or bettercreme and mix well. Fill in M size piping bag and chill at least overnight before use.
准备调色面糊prepare pattern batter
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至干性发泡。 打蛋头的蛋白呈现直立小尖角。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。准备好的面糊用来调色
1. Beat yolks, milk and oil till combine very well, add in flour and continue to mix until well combined.
2. whisk egg white with cream of tartar till frothy, add in sugar in 3 batches until stiff peak.
3. fold the meringue into the yolk batter in 2 batches until well combines, and set aside.
面糊调色batter coloring
*预热烤箱180度至少15分钟please pre heat oven 180 degree at least 15 min
1. 准备以下重量的面糊，每一份颜色面糊筛进+-1gram 低粉
白色20gram
黄色 15-18 gram
深棕色 20 gram
浅棕色 15-18 gram
绿色15-18 gram
红色15-18 gram
背景 royal blue
把剩下面糊，筛进3gram低粉做背景调色- 浅浅蓝色royal blue
2. 把挤好图案的图样放进烤箱烤180度40秒定型
3. 把背景颜色挤上，放进烤箱烤75-90秒之间定型，把烤盘放进冰箱
1. scoop batter and add in +-1 gram flour and gel color for each portion as below:
white 20gram
egg yellow 15-18 gram
dark brown 20 gram
light brown 15-18 gram
army green 15-18 gram
maroon 15-18 gram
remaining batter add in 3 gram flour and add one drop royal blue for background.
2.bake the pattern 40 sec. 180degree
3. pipe the background and bake for 75-90 sec. After that chill the pattern in fridge.
制作蛋糕体prepare main sponge batter
*预热烤箱180度至少15分钟please pre heat oven 180 degree at least 15 min
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至湿性发泡。 打蛋头的蛋白呈现大鸡尾巴状。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。
4. 准备好的面糊，从冰箱拿出烤盘，把面糊小心倒入烤盘。
5. 把烤盘放进烤箱烤180度15-17分钟 （烤箱温度供参考，如果不确定自家烤箱温度稳不稳定建议买个烤箱温度计放在烤箱里随时观察温度）
6. 烤好的蛋糕立刻翻面撕开烤布，再翻面图案朝下。
7. 把前一天准备好的奶油内馅和水果拿出。 把奶油和水果铺在蛋糕体上卷起。
8. 把蛋糕用油纸包好放进冰箱冷藏1个小时定型后拿出来在蛋糕表面画画和补充线条的立体感。
9. 做好的蛋糕需要用保鲜膜包起放冰箱避免水分流失口感变硬。
1. Beat yolks, milk and oil till combine very well, add in flour and continue to mix until well combined.
2. whisk egg white with cream of tartar till frothy, add in sugar in 3 batches until firm peak.
3. fold the meringue into the yolk batter in 2 batches until well combines. Tap the bowl to release bubbles.
4. Take out the pan from fridge. Fill in the pan with sponge batter slowly.
5. bake at 180 degree for about 15-17 min ( might varied from each oven).
6. take away the baking sheet immediately after done baking. (refer to video the folding method)
7. take out the filling and fruits which prepare earlier, put the cream and fruits on cake and roll ( refer to video the rolling method)
8. chill the roll cake at least 1 hour before doing the touch up.
9. after touch up please chill the cake in fridge with cling wrap at least few hours before serve.
把图稿print A4 size 备用
准备调色面糊
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至干性发泡。打蛋头的蛋白呈现直立小尖角。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。准备好的面糊用来调色
面糊调色batter coloring
*预热烤箱180度至少15分钟please pre heat oven 180 degree at least 15 min
1. 准备以下重量的面糊，每一份颜色面糊筛进+-1gram 低粉
白色20gram
黄色 15-18 gram
深棕色 20 gram
浅棕色 15-18 gram
绿色15-18 gram
红色15-18 gram
背景 royal blue
把剩下面糊，筛进3gram低粉做背景调色- 浅浅蓝色royal blue
2. 把挤好图案的图样放进烤箱烤180度40秒定型
3. 把背景颜色挤上，放进烤箱烤75-90秒之间定型，把烤盘放进冰箱
把挤好图案的图样放进烤箱烤180度40秒定型
把背景颜色挤上，放进烤箱烤1分钟15秒定型，把烤盘放进冰箱
制作蛋糕体
*预热烤箱180度至少15分钟
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至湿性发泡。打蛋头的蛋白呈现大鸡尾巴状。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。
准备好的面糊，从冰箱拿出烤盘，把面糊小心倒入烤盘。
把烤盘放进烤箱烤180度15-17分钟 （烤箱温度供参考，如果不确定自家烤箱温度稳不稳定建议买个烤箱温度计放在烤箱里随时观察温度）
烤好的蛋糕立刻翻面撕开烤布，再翻面图案朝下。
把前一天准备好的奶油内馅和水果拿出。 把奶油和水果铺在蛋糕体上卷起。
把蛋糕用油纸包好放进冰箱冷藏1个小时定型后拿出来在蛋糕表面画画和补充线条的立体感。
调色面糊 batter for drawing pattern
蛋黄2粒 （用冷藏鸡蛋）2 egg york (from fridge)
玉米油 20G ,corn oil 20 gram
牛奶30G , milk 30 gram
低筋面粉 45-50G, superfine flour 45-50gram
蛋白2粒（用冷藏鸡蛋）, 2 egg white (from fridge)
细砂糖 30G , castor sugar 30 gram
半小茶匙cream of tartar , half tea spoon of cream of tartar
蛋糕体面糊 batter for cake
蛋黄3粒（用冷藏鸡蛋）3 egg york (from fridge)
玉米油30G , corn oil 30 gram
牛奶45G , milk 45 gram
低筋面粉60G, superfine flour 60gram
香草精华膏 2 茶匙 , vanilla paste or essence
蛋白3粒（用冷藏鸡蛋）3 egg white (from fridge)
细砂糖 45G, castor sugar 45 gram
半小茶匙cream of tartar, half tea spoon of cream of tartar
做蛋糕的前一天提前准备奶油奶酪的内馅。prepare cream cheese filling one night before use
1. 把奶油打发至干性发泡
2. 把奶酪，牛油和糖打至蓬松。把奶油加入盆里一起搅拌均匀。准备M SIZE挤花袋把奶油装进袋子冷藏，隔天使用。
1. whisk whipping cream or bettercreme till stiff peak.
2. in a separate bowl combine cream cheese, butter and sugar beat until light and fluffy. Fold in whipping cream or bettercreme and mix well. Fill in M size piping bag and chill at least overnight before use.
准备调色面糊prepare pattern batter
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至干性发泡。 打蛋头的蛋白呈现直立小尖角。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。准备好的面糊用来调色
1. Beat yolks, milk and oil till combine very well, add in flour and continue to mix until well combined.
2. whisk egg white with cream of tartar till frothy, add in sugar in 3 batches until stiff peak.
3. fold the meringue into the yolk batter in 2 batches until well combines, and set aside.
面糊调色batter coloring
*预热烤箱180度至少15分钟 please pre heat oven 180 degree at least 15 min
1. 准备以下重量的面糊，每一份颜色面糊筛进+-1gram 低粉
白色 25 gram
黄色 15 gram
浅绿色 15-20 gram
蓝色 15 gram
蓝灰色20 gram
把剩下的绿色挤进面糊，筛进3gram低粉做背景调色- 浅浅牛油果绿
2. 把挤好图案的图样放进烤箱烤180度40秒定型
3. 把背景颜色挤上，放进烤箱烤75秒到90秒之间，把烤盘放进冰箱
1. scoop batter and add in +-1 gram flour and gel color for each portion as below:
white 25 gram
egg yellow 15 gram
light green 15-20 gram
blue 15 gram
grey 20 gram
remaining batter add in 4 gram flour and use remaining green color batter for background.
2.bake the pattern 40 sec. 180degree
3. pipe the background and bake for 75-90 sec. After that chill the pattern in fridge.
制作蛋糕体prepare main sponge batter
*预热烤箱180度至少15分钟please pre heat oven 180 degree at least 15 min
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至湿性发泡。 打蛋头的蛋白呈现大鸡尾巴状。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。
4. 准备好的面糊，从冰箱拿出烤盘，把面糊小心倒入烤盘。
5. 把烤盘放进烤箱烤180度15-17分钟 （烤箱温度供参考，如果不确定自家烤箱温度稳不稳定建议买个烤箱温度计放在烤箱里随时观察温度）
6. 烤好的蛋糕立刻翻面撕开烤布，再翻面图案朝下。
7. 把前一天准备好的奶油内馅和水果拿出。 把奶油和水果铺在蛋糕体上卷起。
8. 把蛋糕用油纸包好放进冰箱冷藏1个小时定型后拿出来在蛋糕表面画画和补充线条的立体感。
9. 做好的蛋糕需要用保鲜膜包起放冰箱避免水分流失口感变硬。
1. Beat yolks, milk and oil till combine very well, add in flour and continue to mix until well combined.
2. whisk egg white with cream of tartar till frothy, add in sugar in 3 batches until firm peak.
3. fold the meringue into the yolk batter in 2 batches until well combines. Tap the bowl to release bubbles.
4. Take out the pan from fridge. Fill in the pan with sponge batter slowly.
5. bake at 180 degree for about 15-17 min ( might varied from each oven).
6. take away the baking sheet immediately after done baking. (refer to video the folding method)
7. take out the filling and fruits which prepare earlier, put the cream and fruits on cake and roll ( refer to video the rolling method)
8. chill the roll cake at least 1 hour before doing the touch up.
9. after touch up please chill the cake in fridge with cling wrap at least few hours before serve.
制作愉快！
happy baking!
print A4 size
准备调色面糊
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至干性发泡。 打蛋头的蛋白呈现直立小尖角。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。准备好的面糊用来调色
*预热烤箱180度至少15分钟
1. 准备以下重量的面糊，每一份颜色面糊筛进+-1gram 低粉
白色 25 gram
黄色 15 gram
浅绿色 15-20 gram
蓝色 15 gram
蓝灰色20 gram
把剩下的绿色挤进面糊，筛进3gram低粉做背景调色- 浅浅牛油果绿
2. 把挤好图案的图样放进烤箱烤180度40秒定型
3. 把背景颜色挤上，放进烤箱烤1分钟15秒定型，把烤盘放进冰箱
把挤好图案的图样放进烤箱烤180度40秒定型
把背景颜色挤上，放进烤箱烤1分钟15秒定型，把烤盘放进冰箱
制作蛋糕体
*预热烤箱180度至少15分钟
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至湿性发泡。 打蛋头的蛋白呈现大鸡尾巴状。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。
4. 准备好的面糊，从冰箱拿出烤盘，把面糊小心倒入烤盘。
5. 把烤盘放进烤箱烤180度15-17分钟 （烤箱温度供参考，如果不确定自家烤箱温度稳不稳定建议买个烤箱温度计放在烤箱里随时观察温度）
烤好的蛋糕立刻翻面撕开烤布，再翻面图案朝下。
把前一天准备好的奶油内馅和水果拿出。 把奶油和水果铺在蛋糕体上卷起
放松心情可以开音乐听
蛋黄2粒 （用冷藏鸡蛋）2 egg york (from fridge)
玉米油 20G ,corn oil 20 gram
牛奶30G , milk 30 gram
低筋面粉 45-50G, superfine flour 45-50gram
蛋白2粒（用冷藏鸡蛋）, 2 egg white (from fridge)
细砂糖 30G , castor sugar 30 gram
半小茶匙cream of tartar , half tea spoon of cream of tartar
蛋糕体面糊 batter for cake
蛋黄3粒（用冷藏鸡蛋）3 egg york (from fridge)
玉米油30G , corn oil 30 gram
牛奶45G , milk 45 gram
低筋面粉60G, superfine flour 60gram
香草精华膏 2 茶匙 , vanilla paste or essence
蛋白3粒（用冷藏鸡蛋）3 egg white (from fridge)
细砂糖 45G, castor sugar 45 gram
半小茶匙cream of tartar, half tea spoon of cream of tartar
做蛋糕的前一天提前准备奶油奶酪的内馅。prepare cream cheese filling one night before use
1. 把奶油打发至干性发泡
2. 把奶酪，牛油和糖打至蓬松。把奶油加入盆里一起搅拌均匀。准备M SIZE挤花袋把奶油装进袋子冷藏，隔天使用。
1. whisk whipping cream or bettercreme till stiff peak.
2. in a separate bowl combine cream cheese, butter and sugar beat until light and fluffy. Fold in whipping cream or bettercreme and mix well. Fill in M size piping bag and chill at least overnight before use.
准备调色面糊prepare pattern batter
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至干性发泡。 打蛋头的蛋白呈现直立小尖角。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。准备好的面糊用来调色
1. Beat yolks, milk and oil till combine very well, add in flour and continue to mix until well combined.
2. whisk egg white with cream of tartar till frothy, add in sugar in 3 batches until stiff peak.
3. fold the meringue into the yolk batter in 2 batches until well combines, and set aside.
面糊调色batter coloring
*预热烤箱180度至少15分钟please pre heat oven 180 degree at least 15 min
1. 准备以下重量的面糊，每一份颜色面糊筛进+-1gram 低粉
黄色 25 gram
浅绿色 15-18 gram
浅棕色 15 gram
把剩下的黄色挤进面糊，筛进3gram低粉做背景调色- 浅浅奶黄色
2. 把挤好图案的图样放进烤箱烤180度40秒定型
3. 把背景颜色挤上，放进烤箱烤75-90秒之间定型，把烤盘放进冰箱
1. scoop batter and add in +-1 gram flour and gel color for each portion as below:
egg yellow 25 gram
light green 15-18 gram
light brown 15 gram
remaining batter add in 4 gram flour and use remaining green color batter for background.
2.bake the pattern 40 sec. 180degree
3. pipe the background and bake for 75-90 sec. After that chill the pattern in fridge.
制作蛋糕体prepare main sponge batter
*预热烤箱180度至少15分钟please pre heat oven 180 degree at least 15 min
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至湿性发泡。 打蛋头的蛋白呈现大鸡尾巴状。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。
4. 准备好的面糊，从冰箱拿出烤盘，把面糊小心倒入烤盘。
5. 把烤盘放进烤箱烤180度15-17分钟 （烤箱温度供参考，如果不确定自家烤箱温度稳不稳定建议买个烤箱温度计放在烤箱里随时观察温度）
6. 烤好的蛋糕立刻翻面撕开烤布，再翻面图案朝下。
7. 把前一天准备好的奶油内馅和水果拿出。 把奶油和水果铺在蛋糕体上卷起。
8. 把蛋糕用油纸包好放进冰箱冷藏1个小时定型后拿出来在蛋糕表面画画和补充线条的立体感。
9. 做好的蛋糕需要用保鲜膜包起放冰箱避免水分流失口感变硬。
1. Beat yolks, milk and oil till combine very well, add in flour and continue to mix until well combined.
2. whisk egg white with cream of tartar till frothy, add in sugar in 3 batches until firm peak.
3. fold the meringue into the yolk batter in 2 batches until well combines. Tap the bowl to release bubbles.
4. Take out the pan from fridge. Fill in the pan with sponge batter slowly.
5. bake at 180 degree for about 15-17 min ( might varied from each oven).
6. take away the baking sheet immediately after done baking. (refer to video the folding method)
7. take out the filling and fruits which prepare earlier, put the cream and fruits on cake and roll ( refer to video the rolling method)
8. chill the roll cake at least 1 hour before doing the touch up.
9. after touch up please chill the cake in fridge with cling wrap at least few hours before serve.
制作愉快！
Happy baking!
print A4 size
面糊调色
*预热烤箱180度至少15分钟
1. 准备以下重量的面糊，每一份颜色面糊筛进+-1gram 低粉
黄色 25 gram
浅绿色 15-18 gram
浅棕色 15 gram
把剩下的黄色挤进面糊，筛进3gram低粉做背景调色- 浅浅奶黄色
把挤好图案的图样放进烤箱烤180度40秒定型
把背景颜色挤上，放进烤箱烤1分钟15秒定型，把烤盘放进冰箱
制作蛋糕体
*预热烤箱180度至少15分钟
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至湿性发泡。打蛋头的蛋白呈现大鸡尾巴状。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。
准备好的面糊，从冰箱拿出烤盘，把面糊小心倒入烤盘。
把烤盘放进烤箱烤180度15-17分钟 （烤箱温度供参考，如果不确定自家烤箱温度稳不稳定建议买个烤箱温度计放在烤箱里随时观察温度）
烤好的蛋糕立刻翻面撕开烤布，再翻面图案朝下。
把前一天准备好的奶油内馅和水果拿出。 把奶油和水果铺在蛋糕体上卷起。
把蛋糕用油纸包好放进冰箱冷藏1个小时定型后拿出来在蛋糕表面画画和补充线条的立体感。
准备调色面糊
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至干性发泡。打蛋头的蛋白呈现直立小尖角。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。准备好的面糊用来调色
制作愉快！
蛋黄2粒 （用冷藏鸡蛋）2 egg york (from fridge)
玉米油 20G ,corn oil 20 gram
牛奶30G , milk 30 gram
低筋面粉 45-50G, superfine flour 45-50gram
蛋白2粒（用冷藏鸡蛋）, 2 egg white (from fridge)
细砂糖 30G , castor sugar 30 gram
半小茶匙cream of tartar , half tea spoon of cream of tartar
蛋糕体面糊 batter for cake
蛋黄3粒（用冷藏鸡蛋）3 egg york (from fridge)
玉米油30G , corn oil 30 gram
牛奶45G , milk 45 gram
低筋面粉60G, superfine flour 60gram
巧克力粉7 gram, chocolate powder 7 gram
蛋白3粒（用冷藏鸡蛋）3 egg white (from fridge)
细砂糖 45G, castor sugar 45 gram
半小茶匙cream of tartar, half tea spoon of cream of tartar
做蛋糕的前一天提前准备奶油奶酪的内馅。prepare cream cheese filling one night before use
*食谱在“准备内馅食谱”
1. 把奶油打发至干性发泡
2. 把40gram巧克力隔热水融化备用
2. 把奶酪，牛油和糖打至蓬松。加入已经融化的巧克力把奶油加入盆里一起搅拌均匀。准备M SIZE挤花袋把奶油装进袋子冷藏，隔天使用。
1. whisk whipping cream or bettercreme till stiff peak.
2. prepare melted 40 gram chocolate
2. in a separate bowl combine cream cheese, butter , melted chocolate and sugar beat until light and fluffy. Fold in whipping cream or bettercreme and mix well. Fill in M size piping bag and chill at least overnight before use.
准备调色面糊prepare pattern batter
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至干性发泡。 打蛋头的蛋白呈现直立小尖角。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。准备好的面糊用来调色
1. Beat yolks, milk and oil till combine very well, add in flour and continue to mix until well combined.
2. whisk egg white with cream of tartar till frothy, add in sugar in 3 batches until stiff peak.
3. fold the meringue into the yolk batter in 2 batches until well combines, and set aside.
面糊调色batter coloring
*预热烤箱180度至少15分钟 please pre heat oven 180 degree at least 15 min
1. 准备以下重量的面糊，每一份颜色面糊筛进+-1gram 低粉
WHITE (W) 23-25 gram
LIGHTBROWN 3 (LB3) 65-75 gram *2滴brown
LIGHTBROWN 2 (LB2) 65-75 gram *1滴brown
LIGHTBROWN 1 (LB1) 23-25 gram
BLACK (B) 13-15 gram
MAROON/RED (R)13 gram
2. 把挤好图案的图样放进烤箱烤180度40秒定型
3. 把背景颜色挤上，放进烤箱烤75-90秒定型，把烤盘放进冰箱
1. scoop batter and add in +-1 gram flour and gel color for each portion as below:
WHITE (W) 23-25 gram
LIGHTBROWN 3 (LB3) 65-75 gram *2drops brown
LIGHTBROWN 2 (LB2) 65-75 gram *1drop brown
LIGHTBROWN 1 (LB1) 23-25 gram
BLACK (B) 13-15 gram
MAROON/RED (R)13 gram
2.bake the pattern 40 sec. 180degree
3. pipe the background and bake for 75-90 sec. After that chill the pattern in fridge.
制作蛋糕体 prepare main sponge batter
*预热烤箱180度至少15分钟 please pre heat oven 180 degree at least 15 min
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，和可可粉。Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至湿性发泡。 打蛋头的蛋白呈现大鸡尾巴状。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。
4. 准备好的面糊，从冰箱拿出烤盘，把面糊小心倒入烤盘。
5. 把烤盘放进烤箱烤180度15-17分钟 （烤箱温度供参考，如果不确定自家烤箱温度稳不稳定建议买个烤箱温度计放在烤箱里随时观察温度）
6. 烤好的蛋糕立刻翻面撕开烤布，再翻面图案朝下。
7. 把前一天准备好的奶油内馅和水果拿出。 把奶油和水果铺在蛋糕体上卷起。
8. 把蛋糕用油纸包好放进冰箱冷藏1个小时定型后拿出来在蛋糕表面画画和补充线条的立体感。
9. 做好的蛋糕需要用保鲜膜包起放冰箱避免水分流失口感变硬。
1. Beat yolks, milk and oil till combine very well, add in flour and continue to mix until well combined.
2. whisk egg white with cream of tartar till frothy, add in sugar in 3 batches until firm peak.
3. fold the meringue into the yolk batter in 2 batches until well combines. Tap the bowl to release bubbles.
4. Take out the pan from fridge. Fill in the pan with sponge batter slowly.
5. bake at 180 degree for about 15-17 min ( might varied from each oven).
6. take away the baking sheet immediately after done baking. (refer to video the folding method)
7. take out the filling and fruits which prepare earlier, put the cream and fruits on cake and roll ( refer to video the rolling method)
8. chill the roll cake at least 1 hour before doing the touch up.
9. after touch up please chill the cake in fridge with cling wrap at least few hours before serve.
制作愉快！
Happy baking!
print A4 SIZE
准备调色面糊
1. 把牛奶油和蛋黄倒入同一个盆里，搅拌至无油花状态。 筛入低筋面粉，Z字形搅拌至无颗粒为止，呈现流动状态。
2. 把蛋白分3次糖，加cream of tartar, 打发至干性发泡。 打蛋头的蛋白呈现直立小尖角。
3. 取蛋白三分一拌进蛋黄糊里翻拌，颜色均匀时把蛋白全部倒入蛋黄糊里翻拌至均匀。准备好的面糊用来调色
