Red velvet cake rolls
By VicentaLakin
Recipe Recommendations
- egg yolk of 5
- soft white sugar 70 grams
- corn oil 40 grams
- low-gluten flour 30 grams
- red rice flour 10 grams
- protein of 4
- light cream 250 grams
- fine sugar 15 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Red velvet cake rolls
1
Take all the food。
2
Equator separated from protein and placed five yolk in the bowl。
3
Add 20 grams of sugar and stir it with an eggbeater。
4
Smash to sticky, milk white to volume swell。
5
The protein fell into a water-free, oil-free basin。
6
Start with an egg-beater。
7
add 70 g sugar once。
8
Slipped smoothly, protein was white and texture was watery。
9
Pour the old yolk paste into the protein。
10
Scratching the face with a razor and the protein。
11
Low-banded flour mixed with red flour。
12
Into the good paste。
13
Keep it even with rubber razors。
14
Put corn oil on a razor and get in the paste。
15
Scratched the face with a razor. (Can we compare the pasta at this time with the pasta of step 13
16
And the mixed paste falls into the baker's grill, and it is smoothed, and then he picks up the grill, falls twice in the flat, and shakes out the bubble inside. Put it in the middle and lower of the preheated oven, about 15 minutes of 190 degrees baked。
17
When the furnace was out, they left the oven with the baking paper, which was completely cooled on the net and then torn off. It's a more beautiful face。
18
take 250 g of light cream from the freezer and pour it into the basin and add 15 g of fine sugar。
19
Smuggle to fresh cream in solid form。
20
under the cake piece, a sheet of oil paper is used to coat the material inside the cake piece, with the starting cream thicker, the end cream thinner, and the last about 3 cm without butter。
21
A bottom-breading aid is then used to roll up the cake piece, wrap it with oil, and the refrigerator is frozen for 30 minutes to get out of the food。
22
Figure 1.
23
Figure 2.
24
Figure 3.