1. Nice and delicious whirlwind roll cake~
2. Come and do it with me
3. Pour the corn oil + milk together, mix it evenly with a manual whisk, and fully emulsify it. This process requires whipping for 2-3 minutes.
4. Sift in the cake flour, and stir with a zigzag egg
5. Add the egg yolk and continue to stir evenly. The egg yolk paste should be very delicate. Cover with plastic wrap for later use.
6. Add the fine sugar to the egg whites in three times to beat. Add sugar for the first time when the egg whites are scattered, and for the second time when the meringue is patterned. When the whisk can be lifted, the small hooks are lifted and the small hook is lifted. The meringue is sent until the small upright hook can be pulled out by lifting the egg beater. The speed I usually use to beat the meringue is: low speed to disperse the egg whites, then high speed to finish the meringue, and finally slow speed for one minute to blow away the big bubbles in the meringue.
7. Take one-third of the whipped meringue and pour it into the egg yolk paste, and mix it evenly by cutting and mixing
8. Pour back into the remaining two-thirds of the meringue and continue to mix evenly. The mixed cake batter should be shiny, delicate and slightly fluid
9. Red yeast rice powder + hot water, mix well, let cool
10. Separate 150 grams of cake batter, mix into the red yeast rice powder, and mix evenly.
11. Pour the remaining original cake batter into the baking tray, shake it a few times, smooth the red curved paste into the piping bag, cut a small mouth, squeeze the red curved paste on the original batter, squeeze it back and forth evenly, and wipe it with a spatula level
12. Draw an S shape on the batter. I used a thick straw to drink bubble tea for the shaping part, or I can use my fingers directly
13. Insert it to the bottom of the batter. After drawing, change the direction and draw again
14. Shake the painted batter a few times, smooth it with a spatula, put it into the preheated oven at 165 degrees, and fire for 30 minutes (time and problems can be set according to your own oven)
15. After the oven comes out, take the tarp and take out the cake and place it on the drying net to warm it, and cover it with greased paper. I prefer the towel noodles, so I will cover it with greased paper early when it comes out of the oven to stain the smooth surface.
16. Whip the whipped cream over iced water. I don't put any sugar here. Those who like sugar can add it according to their preferences.
17. The whipped cream filled in the cake roll needs to be beaten to a firmer state, so that the cake roll will be more three-dimensional, round, and better-looking. Wrap it and put it in the refrigerator for 3 hours
18. Take out the refrigerated cake roll and cut into pieces
19. Come and try it~
