New Year "blessing" Cream Roll

New Year "blessing" Cream Roll

1. Put the milk corn oil into the container, stir and emulsify the egg soot.

2. Sift the low-powder into the emulsified liquid and stir evenly with the Z shape. At this time, the batter is thicker, it doesn't matter, just add the egg yolk.

3. Put the egg yolk in the container and stir until there are no particles. But do not over-mix. So as not to swell

4. Add lemon juice and all the sugar to the egg whites. Hit to the small hook.

5. Take one third of the egg white and add it to the egg yolk paste. Stir evenly

6. Pour all the egg yolk paste back into the egg whites, and mix them evenly.

7. Take a small portion of the batter and add yellow pigment. Stir it evenly and put it into a piping bag. It is recommended to use a flower mouth, I used Sanneng 7062. Add red yeast powder and red pigment to the remaining batter to turn it into red.

8. Prepare a piece of oiled paper to rub out the blessing character you have chosen. Put it on the baking tray and put it in reverse. Use yellow batter to trace the words. Bake at 150 degrees in the oven for 2 to 3 minutes. Bake and cool for later use.

9. When the bakeware cools, pour the batter mixed with red yeast rice powder and red pigment into the bakeware, covering the words. Shock mode. Put it in the preheated oven

10. Bake for 25-30 minutes in the oven at 160 and 150. The specific temperature is adjusted according to the temper of the oven.

11. Wait for the baking pan to warm up and take out the cake upside down. Tear off the greased paper.

12. Turn over and apply whipped cream.

13. Use oil paper to roll up the cake. Wrap it in greased paper and put it in the refrigerator for finalization.

14. Eat blessing rolls, blessings come!

Tips:

1. Don't beat the egg white too hard, just hook it.
2. The color of red yeast rice is rather dark. Red pigment is added to adjust the color. It would be better if there is red velvet liquid.
3. After adding the pigment, stir evenly to avoid defoaming.