1. Cut the butter into small pieces and 15 grams of milk on the induction cooker to boil on low heat, turn off the heat
2.
Immediately add the sifted low-gluten flour, and quickly mix the batter evenly
3.
Add the remaining milk and mix well
4.
One whole egg and three egg yolks are added to the butter batter in batches, and mix well
5.
Put three egg whites into an oil-free and water-free bowl, add fine sugar three times to beat until moist foaming, and lift the whisk to show a small corner.
6.
Take one-third of the egg white and add it to the egg yolk batter and mix well, then pour it into the remaining egg white batter and mix well
7.
Take 100 grams of batter and add red yeast rice powder, mix well and color, pour the prepared batter into the original batter, and mix it for a while, do not mix for too long, so as not to mix defoaming and color completely without texture
8.
Pour the batter into a baking tray lined with greased paper, smooth it with a spatula, gently shake out the excess bubbles, preheat the oven to 180 degrees, bake up and down for 11 minutes until it becomes elastic and the skin will be colored. If it is too long and too dry The cake will crack when rolled up
9.
Add the fully refrigerated whipped cream to the fine sugar and beat to about 80% with an electric whisk. Add an appropriate amount of the whipped cream and mix evenly
10. Put the colored side of the cake up, spread the cream evenly, leaving a little bit on the edge to avoid the cream from being exposed when the cake is rolled up.
11. Gently roll up the cake roll, roll tightly, seal, refrigerate and shape, then take out and cut into pieces for consumption
