Chinese Food
Love at first sight - Red Velvet Cake Roll
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I don't remember when I saw the red velvet cake roll. I only remember that it was imprinted on my mind when I saw it. The gorgeous red velvet matched with white like snow is romantic and delicate. It has won the hearts of many people. This is my first attempt. Its delicate taste and sweet taste conquered my family and me. Don't miss those who love desserts -) friends who care about health, please rest assured. The red color of cake comes from red koji powder. Monascus is made from indica rice by using modern biological engineering technology to separate high quality Monascus. It is refined by liquid deep fermentation. It is pure natural and safe. This is the first time I tried cake roll. Thanks for sharing the beauty. I slightly adjusted the recipe and tried to show every detail of my operation. Let my friends avoid detours. -
Cooking ingredients
Cooking Steps
Step1:Material family photo (4 eggs should be used. One less photo
Step2:Cut two pieces of baking paper for standby (one is pasted on the baking tray and the other is covered with cake slices. It is used for the final rolling, so the size can be slightly larger than the previous one) and smear the inner wall of baking tray with butter (outside the portion). Glue the baking paper to the baking tray.
Step3:Separate the protein from the egg yolk. Add them into a clean basin without oil and water. Use the protein later. Put it in the refrigerator first. Cut the butter into small pieces and liquefy. Let it cool at room temperature.
Step4:Mix the yolk + 15g of soft white sugar. Use the hand beater to stir it vigorousl
Step5:Until the color of the yolk paste becomes lighter and lighter. It's light yellow. The egg liquid is thick (it needs to be stirred for about 35 minutes. It takes a little effort). The original formula says that it needs to be stirred until it's milky white. I can stir it to this extent.
Step6:Take out the protein from the cold storage. Beat it with an electric beater until the surface of the protein is full of bubbles. Add 50g of soft white sugar at a time. Continue to beat it at a medium speed. Beat until the protein has a wavy texture. Lift the beater. The egg drops slowly. The texture formed by the egg drop in the basin remains unchanged.
Step7:Pour all the yolk paste into the albumen bowl.
Step8:Use the hand beater to mix by pulling it up from the bottom. It's easy to mix evenly.
Step9:Put the cake paste on the wall of the pot into the pot with a scraper. Sift in the mixture of low gluten flour and red koji powder
Step10:Mix evenly with a rubber scraper (insert it straight down from the center of the basin, turn it up from the bottom to the body, and match the continuous rotation of the basin
Step11:Preheat the oven 180 degrees, pour the liquefied butter separated by water onto the rubber scraper, scatter it on the cake paste, and mix it according to the method in the previous step (sprinkled by the rubber scraper, more uniform, easy to mix
Step12:Mixed cake past
Step13:Pour the evenly mixed cake paste into the baking tray from the 15cm position. Use a scraper to push the cake paste to the four corners of the baking tray. Scrape it slightly. Shake the baking tray several times. One is to shake out big bubbles. The other is to smooth the cake paste.
Step14:Put it in the middle and lower layers of the oven. Bake for 18 minutes. Insert it with toothpick. See if there is any adhesive brought out to judge whether it is well baked. When the toothpick is clean and pulled out, it can be well baked. Take out the baking tray after baking. Immediately take out the cake slices from the baking tray with the baking paper. Put them on th
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Cooking tips:1. Which layer is used as the surface of the cake roll can be determined by the flatness of the baking surface. Usually, the surface of the cake roll is used as the surface of the cake roll. No matter which side is used as the surface, attention should be paid to protect it from damage. 2. When the cake roll is refrigerated and shaped, please pay attention to placing the end directly under it. In this way, the shape of the cake after refrigeration is better. 3. The liquefied butter needs to be dried to room temperature before use, so please prepare in advance. 4. The cake slices baked with this recipe are very soft, delicate and well rolled. It's better to follow the original recipe. Don't use only three yolks for convenience. 5. Pay attention to the degree of protein. It will affect the final taste. There are skills in making delicious dishes.
