1. Unsalted butter 15g+3g salad oil in an anhydrous glass bowl
2. Insulate water, while quickly stirring into mayonnaise state
3. Add 10g powdered sugar, mix well
4. Add 15g sifted low-gluten flour
5. Mix it evenly and then pack it into a bag for painting. If you want to mix color, add the color toning at this time and then pack it into the bag.
6. Put it into the piping bag and cut a small opening
7. Paint patterns on the greased paper spread on the baking tray, and put them in the refrigerator for later use
8. Add 20g sugar to the egg yolk and beat evenly
9. Add corn oil and mix well
10. Add milk and mix well
11. Add sifted low-gluten flour and mix well
12. Add red yeast rice noodles
13. Mix well
14. Add sugar to the egg whites in 3 times, beat until the egg whites can stand up small sharp corners
15. First take 2 scoops of egg whites and egg yolks and mix them evenly with a spatula in an irregular manner
16. Take another 2 scoops of egg whites and mix evenly in the same way
17. Finally, pour the mixed custard back into the remaining egg whites at one time, and mix evenly
18. Take out the patterned baking pan from the refrigerator, pour in the red yeast cake batter, shake to remove bubbles
19. Put it in the preheated oven, about 150 degrees, bake for 20 minutes
20. Take out the cake, buckle upside down and remove the oily paper at the bottom to let cool (the bottom fire is still a bit high)
21. Turn the cake upside down, with the patterned side facing down, and smear the chestnut jam
22. Roll it up and open it after setting
23. Finished product~
24. Finished product~
Tips:The remaining decorative cake batter can be used again and again, put it in the refrigerator, and use it up within a week
