Red Dragon Fruit Cake Roll

Red Dragon Fruit Cake Roll

1. Stir the egg yolks with sugar.

2. Pour in fresh milk and stir well.

3. Pour in the salad oil and stir well.

4. Sift in the low-gluten flour and stir until there is no particles and a smooth egg yolk paste for later use.

5. Add sugar to the egg whites three times and beat until moist and foamy.

6. Take 1/3 of meringue and egg yolk paste and mix well.

7. Pour the mixed egg yolk paste back into the remaining 2/3 of the meringue.

8. Stir evenly.

9. Take 2 tablespoons of mixed cake batter, add red yeast rice powder and mix well.

10. Put the mixed red cake paste into a piping bag, and squeeze small dots on a baking tray lined with greased paper.

11. Pour the cake batter into the baking pan, smooth it with a spatula, and put it into the oven. Baking: Time and temperature are for reference only. Preheat the oven in advance, 190 degrees, 15 minutes.

12. Immediately after baking, put it on the grill and tear the paper on all sides to dissipate heat. Cut the end of the cake slice diagonally so that the sealing part after the roll can be more compliant. At the beginning of the cake body, cut off the irregular edges slightly, and then gently cut two knife marks at the beginning of the cake body. Do not cut to the end, which will help the initial rolling action.

13. Then put on butter cream or jam, as you like.

14. Put on the red dragon fruit particles.

15. Roll up from bottom to top.

16. Wrap the cake roll with cake paper, put it in the refrigerator and set it in shape for about 30 minutes.