Red Velvet Pork Floss Cake Roll

Red Velvet Pork Floss Cake Roll

1. Prepare red yeast rice powder

2. Use a little warm water to adjust the humidity, pay attention: not too much water

3. The eggs are separated, and the eggs are separated in two water- and oil-free basins. Note: there is not a bit of egg yolk in the egg white

4. Add 10 grams of white sugar and milk to the egg yolk and mix well

5. Add colorless and tasteless cooking oil and mix well

6. Sift in 40 grams of low-gluten flour and mix well

7. Add red yeast rice powder

8. Adjust evenly

9. A few drops of vanilla extract in the egg whites

10. Electric whisk until the fish bubbles, add 10 grams of sugar

11. Beat until finely soaked and add 10 grams of sugar

12. Beat until there are lines on the side, put in the last 10 grams of sugar

13. Hit until there is obvious resistance, there are many lines on the edge, and the whisk has a sharp right angle when you lift it. Note: This state must be!

14. Add the egg whites to the egg yolk paste three times, and mix well each time. Note: Do not draw circles, use up and down mixing, and copy vegetables.

15. Put the mixed batter into the baking tray and preheat the oven

16. Roll it out with a spatula, make a few strokes with a toothpick, vigorously shake it out a few bubbles

17. Put it in the middle of the oven, heat up and down, 165 degrees, 15 minutes!

18. 150g whipped cream plus 15g sugar, beat with an electric whisk until hard foaming

19. take out

20. To the buckle, tear off the grease paper,

21. Turn it over and put greased paper on the bottom

22. Cream on

23. Sprinkle with pork floss

24. Lift the greased paper, roll it up a little harder, and put it in the refrigerator for about an hour

25. Take it out and cut it, it's so beautiful

26. Squeeze some whipped cream on top, decorate it with fruit, and make it more beautiful

Tips:

1: Notes are written in the steps
2: Each oven is different, and the temperature oil is set by your own oven