Chinese Food
Red velvet whirlwind
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It's better not to wear cream. If you want to make the flavor richer, you can spread a little jam to add flavor
Cooking ingredients
Cooking Steps
Step1:Put the corn oil and milk into the container and stir well for emulsificatio
Step2:When the two are fully integrated. Slightly viscous, sift into low powder. Stir evenly in Z-shap
Step3:Add the yolk to the batter. Stir wel
Step4:Put the protein into a container without oil and water. Add a few drops of lemon juice. Add sugar three times. Beat the protein to the big hook
Step5:Add a third of the egg white to the yolk paste. Stir in the batter or mix with the egg jerky. Mix wel
Step6:Then pour all the yolk paste back into the egg white. Mix well with the same mixture
Step7:Divide the mixed egg paste into 150 grams, add the red velvet essence. Turn it evenly
Step8:Place a piece of oiled paper or cloth in the baking tray. First pour the original egg paste into the mould and smooth it
Step9:Then put the red velvet egg paste into the mounting bag. There is no need for mounting mouth. Squeeze it on the original egg paste. a key. Use your fingers. Swipe along the back of the baking tray. Make it full during the sliding process. Stroke to the edge of the baking tray. Turn the baking tray around. Use the same technique again. Lightly shaken baking tray. Trowelin
Step10:Oven 160 degrees. 18 to 20 minutes. Oven temperature should be adjusted according to your own oven tempe
Step11:You don't need to back button it when it's out of the oven. Tear off the oilpaper. When it's warm, roll it up. Because it's not buttered. It's OK to shape it a little.
Cooking tips:1, egg 4. To choose 60 grams of 2 or red velvet essence can be replaced with other flavors, 3 other colors, oven temperature to feel that the oven temper regulation. Different oven for cake temperature difference is great, cooking delicious, have skills.
