Red Cake Roll

By VicentaLakin

Red Cake Roll
It's red chords of red chords made on erythroacin, and it's beautiful in colour, not only as a natural pigment, but also as active bruising and spleen digestion. Cake rolls made of reds, homemade caviar, nice and delicious

Recipe Recommendations

  • eggs of 4
  • low-gluten flour 50 grams
  • red rice flour 8 grams
  • milk 40 grams
  • white sugar 40 grams
  • corn oil 40 grams
  • applesauce 150 grams

Steps for Red Cake Roll

  • Make Red Cake Roll step 0
    1
    Mix milk with corn oil。
  • Make Red Cake Roll step 1
    2
    Add yolk。
  • Make Red Cake Roll step 2
    3
    The protein was added three times to the glucose to the wet state。
  • Make Red Cake Roll step 3
    4
    The omelet is evenly tuned with an electric omelet。
  • Make Red Cake Roll step 4
    5
    Scan low-banded and red powder。
  • Make Red Cake Roll step 5
    6
    Mixed even。
  • Make Red Cake Roll step 6
    7
    One third of the protein cream is added to the yolk paste, evenly mixed。
  • Make Red Cake Roll step 7
    8
    Fall back into the protein basin。
  • Make Red Cake Roll step 8
    9
    Flip evenly。
  • Make Red Cake Roll step 9
    10
    It's pouring into a baker with oil-paper。
  • Make Red Cake Roll step 10
    11
    Put it in the middle of the pre-heated oven, with 120 degrees and 25 minutes of fire up and down。
  • Make Red Cake Roll step 11
    12
    It's time to get out of the oven and move to the drying web, tearing out the oilpaper around it until it's warm。
  • Make Red Cake Roll step 12
    13
    Put the cake on a cardboard with apple sauce on it。
  • Make Red Cake Roll step 13
    14
    Roll it up with a cane。
  • Make Red Cake Roll step 14
    15
    Once completely cooled, you can cut the pieces。
  • Make Red Cake Roll step 15
    16
    The finished chart。
  • Make Red Cake Roll step 16
    17
    The finished chart。

    • Red Cake Roll Make Tips

    1. Adjustment of sugar loads to individual populations. 2. The grill shall be made of oilable paper so as to facilitate demodelling. 3. Adjustment of the roast temperature to the individual oven properties. 4. Cool to the temperature of the hand, soy sauce rolls up and overcools can break. 5. Aligning the catalog to the preferences of all。

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