1. Put corn oil and milk in a container and fully whipped and emulsified.
2. When the two are fully integrated, it is slightly viscous and sift into the low powder, and stir evenly in the Z shape.
3. Add the egg yolk to the batter and mix well.
4. Put the egg whites in an oil-free and water-free container, add a few drops of lemon juice, add sugar in 3 portions, and beat the egg whites to a big bend.
5. Take one-third of the egg white and add it to the egg yolk paste, stir or mix with egg, and mix it evenly.
6. Then pour all the egg yolk paste back into the egg whites, and mix them evenly.
7. Divide the mixed egg batter into about 150 grams, add the red velvet essence, and mix evenly.
8. Place a piece of greased paper or tarp in the baking tray, and pour the original egg batter into the mold and smooth it out.
9. Then put the red velvet egg paste into the piping bag, without the piping mouth, squeeze it on the original egg paste, the point! Use your fingers to move along the back of the baking pan, making sure to make it full during the sliding process, and draw to the edge of the baking pan. Turn the bakeware and swipe it again in the same way. Gently shake the baking sheet and smooth.
10. Oven at 160 degrees, 18 to 20 minutes. The temperature of the oven should be adjusted according to your own oven temperament.
11. There is no need to invert the button after it is out of the oven. Tear off the oily paper and roll it up when it is warm, because it is not coated with butter, so it can be set a little.
Tips:1. Choose 4 eggs, 60 grams or more.
2. Red velvet essence can be replaced with other flavors and other colors.
3. The temperature of the oven should be adjusted by the temper of the oven. Different ovens have great differences in the temperature of cake rolls.
