Red velvet cake roll

By VicentaLakin

Red velvet cake roll
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Recipe Recommendations

  • eggs of 4
  • low-gluten flour 70 grams
  • milk 65 grams
  • fine sugar 10 grams
  • light cream 100 grams
  • corn oil 40 grams
  • red rice flour 4 grams
  • warm water 10 grams
  • white sugar 60 grams

Steps for Red velvet cake roll

  • 1
    Prepare all the food and put 4 grams of red powder in a spare with 10 grams of water, board up with oil paper, 150 degrees preheat oven
  • 2
    Four eggs in an oil-free basin and four yolk in a 65-gram milk, 40-gram corn oil and 10-gram sugar bowls
  • 3
    The protein was given three times in a light sugar break, until it was brought up with a small bend of the egg cream。
  • 4
    An electric omelet punches the egg yolk to light color, sifts in low-banded flour, fast to non-particle-free, poachs a third of the protein frost and the yolk paste, and dumps the yolk paste into the yolk. even
  • 5
    Take about 120 grams of cake and pour it into a fine-tuned red chorus juice
  • 6
    Smash it
  • 7
    Put the original cake in the grill with a nice sheet of oil
  • 8
    I'm going to put the red powder cake on the plain cake
  • 9
    Put it in the middle of a preheated oven, 150 degrees for 30 minutes。
  • 10
    Take it out of the oven and put it on the net and put a sheet of oil paper on it。
  • 11
    We'll have light cream, 100 grams of light cream and 10 grams of sugar
  • 12
    An electric omelet is used at a high speed until there is no movement of the texture。
  • 13
    Cake's in the heat, cream on the surface
  • 14
    When you roll up the cake, tie it tight in a bag and put it in a freezer
  • 15
    It'll be a good day。

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