Red velvet cake rolls

By VicentaLakin

Red velvet cake rolls
Today's cake roll is still four rolls, but it's a little red wine in it and the color becomes pink

Recipe Recommendations

  • low powder 40 grams
  • sugar 40 grams
  • corn oil 40 grams
  • eggs of 4
  • milk 40 grams
  • red yeast distiller's grains appropriate amount
  • light cream 250 grams

Steps for Red velvet cake rolls

  • 1
    Take the right amount of red wine and wash it with milk and filter out the red milk
  • 2
    Equator is separated from yolk and fed into a water-free, oil-free bowl
  • 3
    Put corn oil in the yolk
  • 4
    Add red milk and mix it to the surface without oil stars
  • 5
    Sift in low-band powder
  • 6
    Smash it evenly and put it aside
  • 7
    Give me the protein and add the sugar in three
  • 8
    The protein goes to the big bend
  • 9
    Take a third of the protein cream and add it to the yolk paste
  • 10
    And then back to the remaining protein cream
  • 11
    From the bottom to the bottom, evenly smooth cake paste
  • 12
    It's pouring into a gold plate with oilpaper
  • 13
    Put it in the middle of a pre-heated oven, bake it up and down at 155 degrees for about 15 minutes, bake it and then take it out, cover the surface with a sheet of oil paper, flip the button and dry it out
  • 14
    The light cream goes with the sugar
  • 15
    Put the cream in the middle of the cake
  • 16
    Roll the oil paper, roll the cake up in the middle, the interface down, cool the fridge for half an hour
  • 17
    When it's frozen, the oil paper is removed, the two ends are cut to a little bit, so the cream is smoother

    • Red velvet cake rolls Make Tips

    1. In order to prevent the drying of the cake, the protein is not excessive, either between large or between large and small. In addition, bake time and temperature are increased and reduced depending on the actual temperature of the oven。

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