Red Velvet Cake Roll recipe-Chinese Food-best chinese food recipes-cooking food

Red Velvet Cake Roll

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I love the color of red velvet very much. I have a passion for it that I can't say. The child is greedy for it if he doesn't eat it for a few days. This recipe can be made without red koji powder. It doesn't need to be replaced by other powder to make the original one. Pay attention to a few points and you will be sure to make it. 1. Beat the yolk until it is emulsified. There are four big eggs and five small ones. 2. Do not defoaming when mixing. 3 control the temperature and time. Pay attention to technique in volume 4. Don't be too violent.

Cooking ingredients

Cooking Steps

Step1:Prepare two small stainless steel basins. Wipe them with kitchen paper towels. There should be no water or oil. The egg white and yolk should be separated. There should be no yolk in the egg white. Otherwise, it is not easy to pass.

Step2:Add 10 grams of sugar to the yolk. Beat with the egg until it is emulsified.

Step3:As shown in the figur

Step4:Add 40 grams of corn oil. Continue beating.

Step5:Complete integratio

Step6:Add 40 grams of milk and mix well. Sift in 50 grams of low flour.

Step7:Add 5g more Monascus powde

Step8:Mix evenly. Pay attention to the technique and avoid tendon.

Step9:Add 30 grams of sugar to the egg white. Drop a few drops of lemon juice.

Step10:Beat the eggs with the beater. Lift the beater to form an inverted triangle. If you beat the cake roll too much, it will crack easily.

Step11:Add the egg white into the protein in three times. Cut and mix well.

Step12:Spread oil paper on the baking tray. Pour the mixed paste into the baking tray. Use a scraper to smooth it. Bring up the baking tray and shake it. Preheat the oven at 150 ℃ and heat it up and down for 2530 minutes. Observe the coloring. Personal oven will have temperature difference. Please control the temperature in combination.