1. Milk + corn oil, stir in circular motions, emulsify and sift into low-gluten flour and red yeast rice flour, stir in z
2. Knock into the egg yolk, continue to stir in the z-shape, only a dozen beats, too long the flour will become gluten and affect the taste
3. Egg white + a few drops of white vinegar or lemon juice, and sugar added in three times until it is wet and foamy, the state is as shown in the picture, and you can feel a relatively stiff hook
4. Take a small portion of the meringue and stir. The technique: turn the basin with your left hand, and stir from the bottom with the egg custard with your right hand
5. The batter mixed well, very delicate and shiny
6. Mix the cake batter, put it in the baking tray, 150 degrees, 25 minutes (don’t like to save the picture, use the previous chive roll picture instead)
7.
Part of the recipe for cream filling:
Whipped cream + sugar + strawberry powder + rum, whipped until slightly grained, about 6 to be distributed, add condensed milk, strawberry jam, beat until the hair is full, stiff, and start to roll. Note: You can add some slices to the whipped cream Small pieces of sweet strawberries, richer taste
Tips:1. The amount of powdered sugar in the filling must be adjusted according to the sweetness and sourness of the strawberry jam you boil, not a 100% reference.
2. Strawberry jam can be replaced with finished strawberry puree, the taste is different
3. This roll is a towel roll, so it doesn't matter whether the skin is baked or not, it does not affect the overall effect
4. Red velvet liquid can also be used for red yeast rice powder
