Christmas Red Velvet Cream Cake Swiss Roll

ා cake base:8 low powder:50g egg:4 milk:50g sunflower oil:50g salt:1g red velvet liquid:12g cocoa powder:5g sugar:50g white vinegar:2G starch:5g filling:8 light cream:200g sugar powder:14g https://cp1.douguo.com/upload/caiku/f/4/9/yuan_f45217f098ab27a2004530a10d955a79.jpg

Christmas Red Velvet Cream Cake Swiss Roll

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This is the first Christmas red. It is officially announced that 2019 has reached the end. And Guangzhou. It's finally winter in the night. Yesterday, I took the little prince to play football with other children on the garden lawn. I got away from the direction of the wind. I enjoyed the warm sunshine in winter. I suddenly felt that winter was lovely. The wind blew down the Christmas tree on the balcony. It's not in the room this year. The atmosphere is even different. Red velvet liquid swiss roll. Bright red and gorgeous. It has a special fragrance. It's dense around. It's ethereal in the wind. It's like Santa Claus with white beard wrapped in red. He's round and fat but light in action. Miso suddenly pierces the tree. In a flash, he hides in Acacia plum. Even if you can't find it, the smell is around you. Cream cake with milk tea. There's a kind of I'll give up if I'm tired of it. in fact, milk tea without sugar. Low sugar cream. Just right. ——28 * 28cm gold plate.

Cooking Steps

  1. Step1:Heat the milk to about 40 ℃. Add cocoa powder and stir to dissolve. Then add oil, salt and red velvet solution and stir until it is emulsified. Preheat the oven at 210

  2. Step2:Separate the egg white into a clean bowl. Pour the yolk into the cocoa paste and stir evenly

  3. Step3:Sift the low flour into the batter and mix evenly, then put it aside for use

  4. Step4:Mix starch and sugar evenly first

  5. Step5:Drop the egg white into white vinegar and add starch sugar in three times. Beat until it foams in neutral state

  6. Step6:Dig a small part of the egg white cream into the batter. Stir evenly with the method of 2:00 in, cross the bottom center, 8:00 in and pick it up

  7. Step7:Then pour the batter back into the albumen basin. In the same way, stir it for about 40 times until it is even

  8. Step8:Pour the batter into the greased pan at a height of 20cm

  9. Step9:Shake it gently for a few times to remove the big bubbles. As for the second layer under the oven, bake it at 180 ℃ for 25 minutes and let it cool

  10. Step10:Whisk the cream and sugar powder. Spread the cake on the oilpaper, tear off the oilcloth, and then turn it back. Spread the cream on the front side. Thicken the end of the roll

  11. Step11:After rolling up, pull the oil paper tightly, clamp it with a clamp, and then refrigerate it overnight for shaping and then cut it into pieces for eating.

  12. Step12:◆ the following is the display of finished product

  13. Step13:Finished product

  14. Step14:Finished product

  15. Step15:Finished product

  16. Step16:Finished product

  17. Step17:Finished product

  18. Step18:Finished product

  19. Step19:Finished product

  20. Step20:Finished product

  21. Step21:Finished product

  22. Step22:Finished product 1

  23. Step23:Finished product 1

  24. Step24:Finished product 1

  25. Step25:Finished product 1

  26. Step26:Finished product 1

Cooking tips:※ the first step of oil-water mixing must be emulsified in place. It's OK to use egg pump or electric beater to beat at low speed. After emulsification, oil-water will not be separated; ※ cocoa powder is added to neutralize the taste of red velvet. In fact, the taste is very good. I personally think it's OK not to add it; ※ starch added to egg white is more conducive to the stability of protein cream; ※ different brands and different volumes of oven have different tempers The temperature is the knob temperature. It's only for reference. But the bending degree of the roll is large. It needs low temperature to avoid cracking. Generally, the actual temperature measured by the built-in thermometer should not exceed 150. The temperature is not constant. During the baking process, it should also be closely observed and adjusted; ※ if there is no clamp after the roll, it is also necessary to tighten the oil paper. Put it in the refrigerator and hold the regular bottle objects to set the shape. There are skills in making delicious dishes.

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How to cook Christmas Red Velvet Cream Cake Swiss Roll

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Christmas Red Velvet Cream Cake Swiss Roll recipes

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Reviews

  • 2024/8/16 20:42:02 Reply

    great! learned!


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