Matcha Red Yeast Cake Roll
by qy0907
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare materials
2. Prepare the sandwich material
3. Stir egg yolk + oil + milk + 10 grams of sugar + red yeast rice powder. Sift in low flour (I forgot to shoot this)
4. A few drops of egg whites + tartar powder + lemon juice, beat with a whisk until thick foam, add 25 grams of sugar to beat
5. Add 25 grams of sugar and continue to whip until wet foaming, not too hard, otherwise the finished roll will crack
6. Mix part of the egg white and egg yolk paste
7. Mix the remaining egg whites
8. Add cranberries to the baking tray
9. Pour in the paste
10. Boom out big bubbles
11. After the oven is preheated, let it out at 165 degrees for 20 minutes. Tear off the paper immediately and put it on the shelf to the temperature of your hand, not too cold
12. 10g of cream + matcha + sugar
13. Spread it on the cake, put yellow peaches on it, and cut a line on the cake to make it easy to roll
14. Put it in the refrigerator and keep it in shape
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