Kinohitmisu Royal Pumpkin Cake Roll

Ingredient	Method
painting batter： 30g butter, room temp.  30g icing sugar  30g LP flour 30g egg white  natural food coloring powder	1. Put all the painting ingredient into a small bowl. 2. Stir all the ingredient evenly. 3. Put the required color powder and batter into the clean and water-free bowls to make the color mix. The powder can be added slowly until the color is satisfied. Stir well until no lumps. (If use cocoa powder and green tea powder for color mixing, it must sifted before putting it into the piping bag, because it is difficult to mix evenly) 4. Then put the color painting batter into the piping bag separately. 5. Prepare a fiberglass nonstick baking mat. 6. Search for a favorite picture and print it out (remember to reverse the picture before printing out). Then fix it under the baking mat. After fixing, apply a thin layer of vegetable oil to the baking mat, and then wipe off with absorbent tissue paper. 7. When you are ready, you can start painting, first start the outline, remember not to be anxious. After done, let it freeze for a few minutes.  8. After finishing one color, freeze for a few minutes before continuing to the next color. Otherwise it will smudge and the finished product will not look good. A toothpick can be use to help in painting detail parts. 9. Remember to apply a certain thickness when filling the color. There is a chance that the pattern will break if the filling too thin. Although it freezes for a few minutes, it quickly softens back, so do not painting til the bottom, otherwise the original features will be destroyed. Coloring should be act fast and gentle. Chill if the color batter not being used yet. If the hand temperature is too high or painting too slowly will cause the batter to separate from the oil and water. But don't worry, you can continue to use it by removed it from the piping bag and re-mixed. 10. Keeping it frozen/chill until ready to bake.
4B grade egg yolks 20g caster sugar　　 45g LP flour 80g milk 55g Kinohitmisu Royal Pumpkin powder 60g veg oil 4B grade egg whites 60g caster sugar  Filling: milky Buttercream	1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.)  2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined.  4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Pour the batter into 12*14" painted prepared tin and tap the air bubble. 6. Bake at 170C for 15-20 minutes or until golden brown. 7. Remove from oven and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper.  8. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes. 9. Unroll cake and remove towel. Spread the filling and roll up the cake. Chill for 1 hour. Trim off stiff edges of cake if necessary before served.