[tomato formula] perfect and exquisite cake roll series - Red Velvet Cake Roll(fan qie pei fang wan mei jing zhi dan gao juan xi lie hong si rong dan gao juan )

[tomato formula] perfect and exquisite cake roll series - Red Velvet Cake Roll

Introduction:

"Red velvet cake roll, dessert name. Soft in taste and easy to make. It is mainly made of low gluten flour, fresh cream, eggs and Monascus powder. With coffee, it is especially suitable for small points before and after dinner

Production steps:

Step 1: add 20g sugar to the egg yolk to make it white and bulky

Step 2: divide the protein into three times, add the sugar and beat to 70%

Step 3: add the egg yolk paste into the protein and mix well

Step 4: after mixing the low gluten flour and Monascus powder, sift in the mixed species in the previous step, turn them into batter with a scraper, do not stir in circles to avoid defoaming

Step 5: then quickly pour the melted butter liquid on the hanging scraper, and then quickly mix it evenly

Step 6: pour into the tin foil covered baking tray, smooth the surface, put it into the preheated 190 degree oven, middle and lower layers, heat up and down, bake for 12-14 minutes

Step 7: put the baked cake with tin foil on the cooling net, tear off the tin foil around and let it cool

Step 8: light cream with a little sugar until there are lines. Coat the surface of the cake with light cream

Step 9: then roll it up gently, then wrap it with tinfoil, and put it in the refrigerator for more than 3 hours. After taking it out, cut it into pieces and enjoy it

Materials required:

Monascus powder: 10g

Low gluten flour: 30g

Fine granulated sugar: 20g

Protein: 4

Yolks: 5

Light cream: 100g

Melted butter: 40g

Note: Note: there are three main problems of cake roll cracking: (1) too high baking temperature or too long baking time leads to too much water loss in the cake body, and the cake becomes dry; (2) the baked cake body is too cold; (3) the method is wrong when rolling. When rolling the cake roll again, you can use a rolling pin as an auxiliary tool and light it on one side Gently lift and roll up the cake with a rolling pin.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Fan Qie Pei Fang Wan Mei Jing Zhi Dan Gao Juan Xi Lie Hong Si Rong Dan Gao Juan