Red velvet cake rolls
By VicentaLakin
This red velvet cake is made of red velvet cake, which, if not red velvet cake powder, can be used in red velvet. I used to make velvet naked cakes with a little creamy fruit, simple and pretty. I made a cake roll today and found it pretty good。
Recipe Recommendations
- Red velvet cake powder 75 grams
- eggs of 4
- fine sugar 75 grams
- corn oil 40 grams
- milk 65 grams
- mango appropriate amount
- light cream 150 grams
- sweetening
- baking
- half an hour
- simple
Steps for Red velvet cake rolls
1
40 grams of corn oil, one egg yolk, 15 grams of fine sugar and 65 grams of milk in a basin。
2
(b) Manually bludgeoning the egg with an eggmaker to melt the fine sugar。
3
Sift in red velvet cake powder。
4
Flip evenly。
5
The yolk is added three times, and it's evenly mixed each time。
6
It's the yolk state after the yolk。
7
The proteins were punched three times with a fine sugar to the protein frost, which was very, very strong and very thin。
8
Take a third of the protein cream and put it in the velvet yolk paste. The preheat oven at 170 degrees
9
用翻拌的手法Flip evenly。
10
Put the mixed cake in the remaining protein cream。
11
同样用翻拌的手法Flip evenly。
12
Put the mixed cake in the oven and wipe the surface。
13
Put it in a preheated oven for 18-20 minutes。
14
Take it out after the baking。
15
Put it on the net。
16
Mango went to cut into Tin。
17
Cream cream is added to the fine sugar so that the trail is not flowing。
18
When the cake is cold, the cream is put on the face of the cake and the mangotine is put on it。
19
Cake is rolled up with a cane and placed in a freezer。
20
The finished chart。Red velvet cake rolls Make Tips
1. Don ' t hit it too hard. Just hit it at the long bend. 2. The drying should not take too long, and the curling can break easily. 3. Don ' t put two heads on the omelet, so it is easy to roll and the cream does not leak。