Red Velvet Cream Cake
1.
Mix corn oil with milk, put it in the microwave oven for about 3 minutes, let the liquid temperature about 60 degrees...
2.
Sift in low-gluten flour, this is the method of blanching the noodles after the egg, so that the cake roll will have a more delicate texture
3.
Z-shaped or straight-shaped mixing until there is no particles, do not draw circles
4.
Add the egg yolks and continue to stir evenly in a Z-shape or straight-line shape (my picture is 2 golden plates, so egg yolks are 10)
5.
The evenly stirred egg yolk paste is delicate and beautiful
6.
Drop in the red velvet essence and stir evenly
7.
Add the granulated sugar to the egg whites in 3 times and beat until it is wet. The whisk has a big hook in advance, and the wetness is close to the dry state.
8.
The egg white and egg yolk paste are mixed, cut and mixed
9.
The state of the mixed batter
10.
Pour into the gold plate, smooth the surface, and lightly shake it for 2, 3 times (the size of the gold plate is 28*28)
11.
Preheat the oven, 165 degrees for 20 minutes (I am Dongling Baking Cube, so I put it at the bottom of the oven, and usually put the middle of the oven)
12.
Let cool
13.
Let cool, add the whipped whipped cream (about 200g), roll it up and put it in the refrigerator for an hour to set. This is my rewind, the remaining whipped cream, decorate the surface with a 6-tooth garnish mouth
14.
Simply put on sugar beads to decorate the surface
15.
The finished product is very elegant and noble
Tips:
Different ovens have different tempers. Please adjust the temperature and time according to the temper of your own oven. It is best not to bake the cake rolls for more than 20 minutes.
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