Cooking Steps

1. 

   Step1:Add water to Monascus powder and stir well.

2. 

   Step2:Add corn oil to milk. Stir well. Fully emulsify.

3. 

   Step3:Sift in the low powder. Stir evenly in the Z shape of the egg.

4. 

   Step4:Add the yolk. Stir well.

5. 

   Step5:The sugar is added to the egg white in three times. The sugar is added for the first time when the egg white is broken and the fish's eye bubble is broken. The sugar is added for the second time when the egg cream is striated. The sugar is added for the third time when the egg beater is lifted and the hook is pulled up. Until the egg cream is lifted and the hook is pulled out, the hair is ready. I usually use the speed of breaking the egg white at a low speed. Then I turn on the speed of breaking the egg white cream. Finally, I turn on the speed of breaking the big bubbles in the egg white cream at a slow speed for one minute.

6. 

   Step6:Take one third of the whipped egg white cream and pour it into the yolk paste. Mix evenly by cutting, mixing and turning. Pour it back into the remaining two thirds of the egg white cream. Continue to mix evenly.

7. 

   Step7:The mixed cake paste should be delicate and glossy.

8. 

   Step8:Divide out 150 grams of cake paste and mix into the red koji powder. Mix well.

9. 

   Step9:Red cake paste is put into the decoration bag.

10. 

    Step10:Pour the rest of the original cake paste into the baking tray. Shake it lightly. Smooth it with a scraper.

11. 

    Step11:Cut the flower mounting bag. Squeeze the red koji paste onto the original paste. Squeeze the words back and forth evenly.

12. 

    Step12:Smooth with a scraper.

13. 

    Step13:Draw a continuous s shape on the batter with your index finger. Insert your finger into the bottom of the batter.

14. 

    Step14:Turn the pan around. Draw a continuous s shape on the batter with your index finger. (perpendicular to the S shape) lightly shake the pan. Use a scraper to smooth the batter.

15. 

    Step15:Preheat the oven. Heat up and down for 160 ℃ for 30 minutes. The temperature depends on your oven.

16. 

    Step16:After baking, take out the cake and let it cool. Whipped cream with sugar. Used for cake roll, so the cream is harder. Spread the cream on the cake.

17. 

    Step17:Roll it into a cake roll. Refrigerate it for 3 hours and set it.