Twilight rolls
By VicentaLakin
it's a red velvet roll today, colorful, super thick, but delicate, colorful and delicious. this time, my skin's burning again, and i cut off a layer。
Recipe Recommendations
- egg yolk of 4
- milk 85 grams
- vegetable oil 45 grams
- low-gluten flour 60 grams
- egg white of 8
- white granulated sugar 100 grams
- lemon juice appropriate amount
- red velvet liquid 10 drops
- light cream 150 grams
- white chocolate 50 grams
- sweetening
- baking
- an hour
- senior
Steps for Twilight rolls
1
Let's split the eggs, eight eggs (about 400 grams), a separation of yolk and egg cream, and a 10-minute freeze。
2
Original pasta: 4 yolks, 85 grams of milk, 45 grams of vegetable oil, mixed. Red velvet paste: 4 yolks, 85 grams of milk, 45 grams of vegetable oil, 10 drops of red velvet, mixed。
3
Original pasta: Sifted 60 grams of low-banded flour, evenly mixed. Red velvet paste: Sifted in low-banded flour 55 grams, evenly mixed。
4
Smash it slowly through a bowl of hot water, with a little heat on it, and put it aside。
5
Then we'll take out eight of those frozen eggs, add the right amount of lemon juice, and we'll give it a little bit。
6
White sugar, in 100 g, is added 2-3 times to the end of the break, each at the time of thick bubbles, bubbles and fine bubbles。
7
To lift the eggbeater, with the elastic little hook on it。
8
They split into four copies, one with the original pasta and one with the red velvet paste, and evenly。
9
And each one of them adds a protein paste, which is evenly mixed。
10
The grill is prepared with oilpaper and the first layer is flat。
11
And then the second layer of red velvet is flat。
12
WITH CHOPSTICKS AROUND THE S-TYPE USING SNAKES. PULL IT BACK AND FORTH, THEN TURN 90 DEGREES, AND RETRACE IT AGAIN。
13
It's gonna hit twice and drop the bubble and go into the oven. The oven is 170°C pre-heated and baked for about 30 minutes。
14
After taking it out, the heat is removed and a sheet of oil is put on the hanger to cool off。
15
While the bread is cold, we'll make chocolate cream pies, take white chocolate 50 grams, light cream 50 grams, melt hot water into liquids, and put it aside。
16
100 grams of light cream, 10 grams of white sugar, distributed to 6 minutes flow。
17
Join the cool chocolate cream and continue the break。
18
After sending to 9 distribution bubbles, there is a strong back-up。
19
Take out the cooled breadbread, slash it at 45°, and wrap it around more round. I'll put a flat cream on it. Then the cream will be painted in small mountains where it starts to roll, which will make it easier to roll。
20
Lift the oil sheet forward, roll it slowly with your hands on it, and use the scratchboard to help tighten the circle and freeze the refrigerator for two hours。
21
It'd be better if the knife was blown with water, so the face would look better。
22
RED VELVET, FINISH O
23
I don't have a freezer, so the cream is soft, but the chocolate cream tastes really good。
24
The cake is super thick, but the entrance is light and delicate。
25
Sniffy cotton, colorful and delicious。
26
i'm sorry i didn't take off my skinTwilight rolls Make Tips
Once the eggs are frozen, it's easier to get a haircut, and it's good to be stable. The cake embryo must be cold before butter is polished and melted if there is some temperature. Three, I'm using 28*28. It's a little small. I can use a bigger dish. It's also good without butter。