Red velvet olio cream roll
By VicentaLakin
Recipe Recommendations
- milk 50 grams
- corn oil 40 grams
- red velvet 10 grams
- low powder 60 grams
- eggs of 4
- white granulated sugar 50 grams
- light cream 250 grams
- Oreo broken appropriate amount
- lemon juice appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- simple
Steps for Red velvet olio cream roll
1
The mix of milk and corn oil is fully poignant to emulsion。
2
SIFT LOW POWDER Z TO SMOOTH AND THEN ADD YOLK AND RED VELVET TO NON-PARTICLE。
3
An appropriate amount of lemonade or white vinegar was added to the protein and three times white sugar was sent to the Great Curve。
4
One third of the protein is evenly mixed with the yolk paste。
5
Put the whole yolk paste in the protein and mix it evenly。
6
The 28-inch oven is covered with tarpaulin or paper, and the egg paste is poured into the surface, and the light-shocking mould shakes the bubble。
7
THIS TIME, A BEAUTIFUL S5-FIRED CARD WAS USED, WHICH ALLOWED THE OVEN TO SET THE DIY RECIPE THROUGH A PHONE IN A BEAUTIFUL “BETTER HOUSE”, THE FIRST SELECTION OF THE HOT-BAKING 140 DEGREES FOR 15 MINUTES, THE SECOND PHASE 150 DEGREES FOR 5-8 MINUTES, AND THE SECOND PHASE TO BE ADJUSTED TO THE ACTUAL CONDITION OF THE CAKE EMBRYO, WHICH ALLOWED THE OVEN TO BE ADJUSTED DIRECTLY FOR THE DURATION OF THE BAKERY (AROUND 150 DEGREES AND 22 MINUTES)。
8
Get out of the oven and tear off the oil paper for a while。
9
When the cream is released, Olio is added and painted on the cake embryo, with a little bit of the middle, and the cream is of a small mountain type。
10
The cake embryos were rolled up using oil paper and a coat of face. Put it in the freezer。Red velvet olio cream roll Make Tips
The eggs in the formula, as far as possible, are over 55 grams, the number of eggs in the picture is smaller, the thickness is slightly thin, and the thickness is better。