"Red Karsida Wind"
By VicentaLakin
Romantic pink is coming. This cake didn't collapse. I didn't know it when I did it. It turns out every time I think the protein frost is too much, it's wrong, not too much, but not too much hair... This cake roll isn't very good today, but it's very good, it's soft and it's very well organized. Yeah, drop the satisfactory standard too low, huh
Recipe Recommendations
- sweetening
- baking
- an hour
- simple
Steps for "Red Karsida Wind"
1
Quantification of yolk and eggs into clean, oil-free basins。
2
Flour is good and salt is mixed。
3
The yolk is evenly mixed with salad oil and milk (each material needs to be evenly mixed). Low powder and salt sift into yolk paste。
4
It's evenly mixed with a manual omelet. Do not overwrite, evenly。
5
put in 2.5 g of red rice powder and continue to mix evenly。
6
A few drops of white vinegar fell into the egg。
7
Electro-pumping an egg at high speed to thick bubbles. Add 1/2 fine sugar。
8
Swift speeds to wet hair bubbles, lifting the egg-beater with long angles, which quickly disappears when the protein frost in the basin appears. Add an additional one-second fine sugar at this time。
9
Lower gear continues to stir until it becomes a dry blister. Raise the sharp angles in the egg-beating pot and keep them up。
10
One third of the egg is put in the paste, and the rubber razor is quickly rolled up and down. The oven starts to warm up。
11
Then the flat paste is rolled back to the remaining two-thirds of the protein cream, which is then quickly evened. It must be quick so that the protein frost doesn't melt, and don't mess around。
12
It's a long-form grill that's covered in oil。
13
Scratch the surface。
14
Put it in the oven, mid-level, top-fire, 165 degrees, 18 minutes。
15
Get the cake out of the cooling. Take a little kashda sauce and put it on the cake body, and wipe it with a plaster, a thin layer。
16
The rest of the cathedral sauce is packed into a flower bag with a nice mouth。
17
squeeze thick cathedral sauce at the bottom of the distance at 1-2 cm, and if you like, you can squeeze a few more。
18
When you pull the paper up, just roll up the cake。"Red Karsida Wind" Make Tips
When beating egg whites, you can start on high speed until frothy, then switch to medium speed until soft peaks form, and finally low speed until stiff peaks form; this is a safer method. When mixing the batter, use a rubber spatula to fold vertically or mix in a cross motion. Do not stir in circles, and mix very quickly to prevent the meringue from deflating.