Chinese Food

Cooking Steps

1. 

   Step1:Weigh all ingredients according to the formula. Sift the powder. Separate the yolk and the egg white of four eggs. Leave one whole egg and four yolks togethe

2. 

   Step2:Milk. Corn oil in milk pot. Heat to boiling. Off hea

3. 

   Step3:Add sifted flour and red koji powder into the milk pot. Stir quickly and evenl

4. 

   Step4:Let the batter cool to about 50 degrees. Add yolk and a whole egg mixture in several times. Mix wel

5. 

   Step5:Add sugar to egg white and beat until it is wet foamin

6. 

   Step6:The state of egg white passing. Pull out the big hoo

7. 

   Step7:One third of the protein is added to the batter of the step. Stir evenly. Be careful not to circle it to avoid defoaming

8. 

   Step8:Mix all the protein and batter wel

9. 

   Step9:Use 28 × 28 baking tray, spread oil paper or cloth, preheat oven 165 degree

10. 

    Step10:Pour the mixed cake batter into the baking pan. Gently scrape it flat. Shake out big bubbles

11. 

    Step11:Put it in the oven. Bake for 2025 minutes. If you want to bake it in a regular roll for a little longer, the skin will be dry enough to prevent peeling

12. 

    Step12:Put it on the airing rack. Uncover the oilcloth and put it on the airing rack. Put oilpaper under i

13. 

    Step13:200g cream + 20g sugar to

14. 

    Step14:Whipped crea

15. 

    Step15:Put cream on the red velvet cake. Put your favorite fruit on it. Roll it up

16. 

    Step16:Roll it up and wrap it with oil paper. Refrigerate it for at least half an hour to finalize the desig

17. 

    Step17:Add 200g cream and 20g sugar to decorate. If you don't decorate the surface, you can ignore this step. You can eat it directly after it's shaped

18. 

    Step18:This is the shaped cake roll. For better looking, I cut off the left and right ends a little. Then I can see the cream and fruit in the middle

19. 

    Step19:Finished product drawin

20. 

    Step20:Finished product drawin