Red velvet cream cake rolls
By VicentaLakin
Recipe Recommendations
- milk 45G
- salad oil 42g
- fine sugar 7g
- red yeast rice 17g
- low-gluten flour 32g
- corn starch 6G
- egg yolk
- protein 165g
- salt 0.5g
- lemon juice 3g
- mascarpone 63G
- light cream 280G
- Vanilla cream 5g
- milk fragrance
- roast
- half an hour
- simple
Steps for Red velvet cream cake rolls
1
Milk, salad oil, sugar, and eggs to melt。
2
Add red chords to the mix。
3
Sifting low powder, corn starch。
4
Keep mixing。
5
Add yolk。
6
Smuggle to the thin side。
7
Protein is added to lemonade, salt, sugar (a few additions)。
8
Protein frost has a melancholy (with small tip)。
9
A small amount of protein cream added to the pasta。
10
Blend to even colours。
11
Add the remaining protein cream and mix it。
12
A little oil sheet on the grill。
13
The air bubbles came out when the paste was upside down and evenly covered。
14
A pre-heat oven with a fire of 180°C and 165°C for 15 minutes。
15
After the stove came out, the heat came out。
16
Maskapen added a small amount of light cream sugar to the ground。
17
Add the remaining cream and vanilla cream。
18
Cream with cream。
19
Oilpapers are coated with sugar powder or flour-resistant cake embryos and butter。
20
Roll up and put in freezer for 10 to 30 minutes。
21
Cut the block。Red velvet cream cake rolls Make Tips
The cake is wetter than it needs to open a fan without a fan, so you can put a stitch on the oven door if it's sticky。