Christmas Cake Roll
1.
Add 20g of red yeast rice powder and matcha powder with boiling water, stir well, cover with plastic wrap and set aside.
Separate the egg yolk and egg white, put the egg white in a water- and oil-free container, and put it in the refrigerator for later use.
2.
Pour corn oil and milk into a large bowl, and use a manual whisk to mix well.
3.
Sift in low-gluten flour and stir evenly with a manual whisk.
4.
Put the egg yolk into the batter and continue to stir evenly with a manual whisk to form a delicate egg yolk paste.
5.
Divide the egg yolk paste into 2 equal parts.
6.
Separately add red yeast rice powder and matcha powder, stir well and set aside.
7.
Add a few drops of white vinegar to the egg white, add fine sugar in 3 times, and beat until stiff foaming. Divide equally into two.
8.
Take one third of the protein and put it into the red yeast rice powder and egg yolk liquid, mix the two evenly by turning and cutting, then pour the batter into the remaining egg white and mix well. The matcha batter is the same.
9.
Pour the two batters into the piping bag.
10.
The piping bag is cut into small openings, and the two colors are squeezed into the baking tray.
11.
Slightly shake out large bubbles, put in a preheated oven at 180 degrees, and bake for 20 minutes.
12.
Take out the baked cake roll immediately, pull the tarp to take out the cake roll, put it on the drying net, put a piece of greased paper, upside down, tear off the tarp, and cover it with greased paper.
Add whipped cream to powdered sugar and beat until 10 to distribute.
13.
Cut both sides of the cake roll obliquely, smear whipped cream, the middle is thick and the sides are thin, lift the oil paper on both sides to the middle, and use your hand to help shape it into an O-shaped roll.
14.
Wrap it in greased paper and put it in the refrigerator for more than half an hour, then cut into pieces and eat.
Tips:
The oven temperature is for reference only.
