Red velvet cake rolls
By VicentaLakin
Recipe Recommendations
- eggs of 5
- low-gluten flour 90g
- corn oil 70g
- milk 60g
- sugar 60g
- Red velvet essence appropriate amount
- red rice flour 5g
- light cream 100g
- white vinegar 3 drops
- milk fragrance
- roast
- several hours
- simple
Steps for Red velvet cake rolls
1
Equator yolk is separated into oilless and waterless containers。
2
Egg yolk with corn oil and milk。
3
Smuggle even to emulsion。
4
Sift low-banded flour and red chords, with a few drops of red velvet herbs, and evenly flipped from the bottom up。
5
Plumbs are added to sugar sugar, white vinegar, to the egg-beater comes up with small angles。
6
Take a third of the protein cream into the paste and flip it evenly from the bottom up。
7
Another third of the protein cream continues to be mixed into the paste。
8
Put the paste into the remaining third of the protein cream and quickly continue to tumble evenly。
9
It's on the grill, it's in the cake, it's out of the bubble。
10
The oven is pre-heated and baked at 140 degrees for 25 minutes。
11
When you're out of the oven, the buttons are cold。
12
Cream cream is added to the sugar and sent to hard。
13
The cake embryo tore out the paper and put cream on it。
14
Rolling up and tightening up, wrapping up the oil paper and putting it in the refrigerator for hours。
15
The finished product。
16
The finished product。
17
The finished product。