Red velvet on a roll

By VicentaLakin

Red velvet on a roll

Recipe Recommendations

  • eggs of 5
  • sugar 60 grams
  • low-gluten flour 60 grams
  • milk 50 grams
  • salad oil 50 grams
  • red rice flour 8 grams
  • cream cheese 100 grams
  • Sugar and cheese 10 grams
  • Sugar and light cream 10 grams
  • light cream 50 grams

Steps for Red velvet on a roll

  • Make Red velvet on a roll step 0
    1
    50 grams of milk with 20 grams of sugar and 50 grams of salad oil pouring into the pot, heating and burning, turning off the fire immediately, and continuing to heat up. Hot
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    2
    Low-banded and red-coloured
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    In the heat of (1)
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    Smash it evenly into hot paste
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    5
    The pasta is completely cooled and added to the five yolk mix in a row
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    We'll put some of these on the fridge
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    A few drops of lemonade is added to the protein
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    Join the first sugar medium speed to thick to second sugar
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    I'm going to hit the microcosm with a third sugar
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    If you hit a clear line, the protein will be straight on the corner. If it wasn't for a cake roll, it'd be a straight angle
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    One third of the protein is added to the yolk paste
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    Back to the remaining proteins, cut evenly
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    A good paste should have a certain density, and if it's too thin, it could be a tumble in the middle, causing the cake to get bad hair, retort
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    On the bottom of the grill, the same size of oil paper, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, the same size, and the same size, the same size, the same size, the same size, the
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    The oven preheats 160 degrees, 35 minutes in the lower middle
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    Out of the oven, buttons to the bottom
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    100 grams of cheese and 10 grams of sugar insulated and softened, evenly mixed
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    Add a few centipede and cheese
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    Cream cream and 10 grams of sugar hit a thick, semi-floating state with cheese paste
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    I'll put a flat cheese paste in the freezer
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    I forgot to take a picture of the pastry. Okay
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    Put the freezer on
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    Slice after freeze. Clean the knife every time it cuts
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    It's not very pretty

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