Red velvet cake rolls

The origins of RedVelvetCake are mixed and dramatic, and it is stated that it originated at the Waldorf-Astoria Hotel in New York, around 1959, when a woman guest at the hotel ate and enjoyed the red velvet cake, she was very interested in the cake and asked the hotel for the name of the cakemaker and the cake recipe, and the hotel met her requirements. She then received a very high bill, which the hotel had not informed free of charge of the cake formula, which the guest had released to society in a state of anger. Red: Can we give him a little surprise, a little accident, on a special day of seven nights? Thinking of ----- "The moment he came back to open the fridge," Ha-ha-ha

Recipe Recommendations

eggs of 4
milk 40 grams
white granulated sugar 40 grams
edible oil 40 grams
corn starch 5 grams
red yeast rice powder 8 grams
low-gluten flour 42 grams
salt 1 small pinch
lemon juice
light cream 170 grams

milk fragrance
baking
an hour
ordinary

Steps for Red velvet cake rolls

Prepare food, separate the omelet from the yolk

Milk + mustard oil to emulsion

Sifted into red flour, corn starch and low-banded flour

Add egg yolk one by one

I'll put it in a smooth paste

Put salt and lemonade in the egg clear

A little bit later, and then one drop in white sugar

Wet hair bubbles, big bend hooks

Take a third of the protein to the yellow paste. even

And then back to the protein basin

# Fast and light #

Scrambling around the gold plate with a tarpaulin on it, squirming the cake evenly and squirting the bubble

Delivery to preheated oven mid-level: 180 degrees, upper-fire

About 18 minutes

TAKE OUT THE GOLD PLATE AND HIT TWO AT ABOUT 30 CM. DOWN

Fake-covered oilpapers are quickly rebutted onto the grill, gently tearing out the tarpaulin

Mango washes and cuts long strips

Light cream +20 g white sugar

Raise the face of the cake, put light cream on it, put it in the mango

Rolling up with a cane, freezing the freezer

Sliced before eating