Red Velvet Cake Roll(hong si rong dan gao juan )

Red Velvet Cake Roll

Introduction:

Production steps:

Step 1: weigh all the ingredients.

Step 2: separate the egg white and protein, and put 5 yolks into the bowl.

Step 3: Add 20 grams of soft sugar and beat with an egg beater.

Step 4: beat until thick, milky white to volume expansion.

Step 5: pour the protein into a basin without water and oil.

Step 6: first beat with the egg beater until the whole body foams.

Step 7: add 70g soft sugar at one time.

Step 8: beat until smooth, white protein and wavy texture.

Step 9: pour the yolk paste into the protein.

Step 10: mix the batter and protein with a scraper.

Step 11: mix low gluten flour with Monascus powder and sift.

Step 12: pour into the batter.

Step 13: continue to mix evenly with the rubber scraper.

Step 14: pour the corn oil on the scraper and pour it into the batter.

Step 15: quickly mix the batter with a scraper. (you can compare the paste at this time with the paste in step 13. Is it glossy

Step 16: pour the batter into the baking tray covered with baking paper and scrape it flat. Then pick up the baking tray and drop it twice in a flat place to shake out the big bubbles inside. Put it in the middle and lower layer of the preheated oven and bake at 190 ℃ for about 15 minutes.

Step 17: take the baking paper out of the oven, leave the baking tray immediately, put it on the grid and cool it thoroughly, then tear off the baking paper. Choose a more beautiful flat side as the surface.

Step 18: take out 250g light cream from the freezer and pour it into the basin, then add 15g fine sugar.

Step 19: beat until the cream is solid.

Step 20: put a piece of oil paper under the cake slice, and use the outer roll method to spread the filling on the inside of the cake slice. The cream at the beginning is a little thick, and the cream at the end is a little thin, and the last 3cm or so is not coated with cream.

Step 21: roll up the cake slices with baking paper at the bottom, cover them with oil paper, refrigerate for 30 minutes, and then take them out for consumption.

Step 22: finished product figure 1

Step 23: finished product figure 2

Step 24: finished product figure 3

Materials required:

Yolks: 5

Soft sugar: 70g

Corn oil: 40g

Low gluten flour: 30g

Monascus powder: 10g

Protein: 4

Cream: 250g

Sugar: 15g

Note: 1. Eggs are better after cold storage; 2. Whisk the egg white for about 3 minutes until the egg white is picked up and slowly dropped from the beater, and the texture formed in the basin remains unchanged; 3. Mix the egg white and yolk paste with the method of bailing and mixing, do not stir too much to avoid defoaming; 4. Refrigerate the light cream before whipping, and then take it out before whipping; 5 The koji flour and low gluten flour should be well mixed and screened several times.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Si Rong Dan Gao Juan