Chinese Food
Pink love cake roll
(137472 views)
It's Valentine's day again. Do you want to send your lover chocolate flowers or something? It's better to make a pink, tender and loving cake roll by hand. Love is full and affordable. It's easy to do. Beauty is great. In the recipe, red velvet liquid is used. If there is no partner, red koji powder can be used instead. If there is no red velvet liquid or red koji powder, a small amount of red pigment can be used. Mix a little bit of dough to make red love. The cake roll is made of primary color. Don't tell me there's no red pigment. Then I have no idea. Hahaha.
Cooking ingredients
Cooking Steps
Step1:1. Prepare all the ingredients. Make sure that there is no water, oil or yolk left in the container for egg white. Squeeze in a few drops of lemon juice or white vinegar to remove the fishy smell. The best choice of eggs is fresh. The yolk is not easy to break when separating. Each egg is more than 60 grams. The egg white and yolk should be separated carefully. The yolk should not be infiltrated into the egg white, so as not to affect the removal.
Step2:2. Put the milk and corn oil in the egg basin.
Step3:3. Pump by hand and stir until emulsified, milky white. This step must be stirred until the milk and corn oil are completely integrated. No oil flowers can be seen on the surface.
Step4:4. Sift in low gluten flour.
Step5:5. Use a scraper or hand to draw the word Z and stir until there is no dry powder. Do not circle to stir, so as not to cause the paste to get cramped.
Step6:6. Put the separated yolk into the batter.
Step7:7. Use the hand rub or scraper to draw Z in the same way. Stir until it is even and smooth. The mixed yolk paste should be in a delicate and smooth state. Lift the hand pump or scraper. The yolk paste can flow and drip continuously.
Step8:8. Add a few drops of red velvet liquid into the egg yolk paste. Stir well. Adjust the color according to your preference. Pink is OK.
Step9:9. When the yolk paste is ready, we start to pass the egg white. Whisk at high speed in the beater. When there are many big bubbles in the egg white, add 1 / 3 sugar to continue to whisk. When the big bubbles turn into many small bubbles, add 1 / 3 of the fine sugar to continue the medium speed.
Step10:10. Whisk until the protein becomes slightly smooth and smooth, and there are obvious lines. Add the remaining sugar. At this time adjust to low speed. Continue to beat until wet foaming. Pick up the beater. The egg cream can become a hook. When we make cake rolls, the cream should not be too hard. It will crack easily when baking and rolling. In the process of killing, fine sugar can increase the viscosity of protein cream and the bubbles in the support protein cream, and ensure the stability of protein cream. Reduction is not recommended, especially for novices.
Step11:11. Take another small bowl. Take a small amount of egg yolk paste.
Step12:12. Add a few more drops of red velvet liquid and make it red. After the yolk paste is done, we can preheat the oven. We need to bake red firs
Step13:
Step14:
Step15:
Step16:
Step17:
Step18:
Step19:
Step20:
Step21:
Step22:
Step23:
Step24:
Step25:
Step26:
Step27:
Step28:
Step29:
Cooking tips:Tips 1. The bowl of egg white. The egg beater. It must be water-free and oil-free. When separating egg yolk protein, do not mix egg yolk with protein. Be sure to pay attention. My eggs are bigger. Each is about 65g. If your eggs are smaller, you can add another one. 2. Don't beat the protein too hard. Just hook it. Avoid cracking when baking and rolling. 3. Attention must be paid to the method of mixing. Do not draw circles to stir. It is easy to cause defoaming of protein cream. 4. The baking time and temperature are for your reference. Each oven has different tempers. You can adjust the time and temperature up and down. There are skills in making delicious dishes.
