1. Separate the yolk from the egg whites, and put them into two oil-free and water-free egg beaters. Cake embryos: 4 eggs, 50 grams of milk, 45 grams of corn oil, 5 grams of condensed milk, 40 grams of fine sugar, 8 grams of red velvet liquid, 3 grams of cocoa powder, 60 grams of low-gluten flour.
2. Add milk, corn oil, condensed milk, and granulated sugar to the egg yolk bowl, and stir evenly with egg yolk.
3. Add the red velvet liquid and continue to stir evenly.
4. Mix cocoa powder with low-gluten flour and sift into egg yolk paste.
5. Use egg custard to draw a "Z" pattern, and mix into a fine, uniform, particle-free batter.
6. Add the granulated sugar to the egg white bowl at one time, use an electric whisk to turn it on at a medium speed, and send it along the wall of the basin.
7. The meringue is moist foaming, that is, fluffy and delicate, just lift the eggbeater gently to pull out the big hook.
8. Take one third of the meringue, put it in the egg yolk paste, mix it with a silicone spatula, and then pour it all back into the egg white bowl.
9. Continue to stir with a silicone spatula, cut in from the center of the egg-beating bowl, against the bottom of the bowl, move towards 8 o'clock, and then return to the center after reaching the wall of the bowl, and at the same time turn the egg-beating bowl counterclockwise about 30°, repeat the above Move until the batter is thoroughly mixed and evenly mixed.
10. Pour the batter from a height of about 20cm away from the table top into a baking pan covered with tarp. Use a silicone spatula or scraper to smooth the surface of the batter, then drop it a few times to shake out large bubbles.
11. Put it into the preheated Baicui PE5400 oven, heat up and down at 170℃, and bake the middle layer for about 18 minutes.
12. Immediately after coming out of the oven, lightly drop the baking tray several times, shake out the heat, and let it cool down on the drying net.
13. Add 18g of fine sugar to 200g of whipped cream, use an electric whisk to turn on medium speed, beat until it is stiff, put it in the refrigerator for later use.
14. After the cake embryo is left to cool, tear off the tarp, face up, and place it on a piece of clean greased paper. Cut off the hard edges at the left and right ends, and cut diagonally at the upper and lower ends.
15. Spread the whipped cream evenly on the cake base, don't fill all around, leave a little space.
16. With the help of a rolling pin, roll up the cake base, roll it tighter, close the mouth and press at the bottom, wrap it in greased paper, and refrigerate for 2 hours.
17. Mix 150g of whipped cream with 12g of granulated sugar, beat to 6 and distribute. You can see obvious lines and flow slowly. Add yogurt and stir evenly with a silicone spatula.
18. Cut the cake roll into 6 portions.
19. Cut the side up, place it on a plate, pour an appropriate amount of milk cover on the top, and then add strawberries and a little cake crumbs for decoration.
Tips:1. Use ordinary eggs weighing about 60g in shell;
2. Corn oil can be replaced with sunflower oil and other vegetable oils with a lighter smell, but do not use olive oil, peanut oil, soybean oil and other oils with heavy color and smell;
3. Red velvet liquid is a special raw material for making red velvet cakes. It is bright in color and fragrant. It is not recommended to replace it with food coloring or red yeast rice;
4. Cocoa powder can not only enhance the color, but also increase the flavor, which cannot be omitted;
5. Yogurt is thick old yogurt, it cannot be replaced with modified flavored yogurt drinks;
6. The egg beater and egg beater for egg yolk and egg white must be oil-free, water-free, dry and clean. When the egg liquid is separated, the egg yolk must not be mixed in the egg white paste.
Thanks for looking for Mimi for the recipe
