Red Velvet Whirlwind Cake Roll
1.
Mix milk, soybean oil and 20 grams of sugar. Stir until the sugar dissolves.
2.
Add egg yolk and stir until uniform.
3.
Add the sifted low-gluten flour and stir until smooth and no particles.
4.
Add the last part of sugar to the egg white and refrigerate for later use.
5.
Beat the refrigerated egg whites with an electric whisk until wet and foamy.
6.
Take one-third of the meringue, mix with the egg yolk paste, and mix well.
7.
Pour the evenly mixed batter into the meringue, mix and stir until there are no particles.
8.
Then, take 150g of cake batter and add 10g of red yeast rice powder and mix evenly.
9.
First pour the original cake batter into the baking tray and smooth it out.
10.
Squeeze the red velvet cake batter.
11.
Use chopsticks to insert the cake batter to draw an s shape, and turn the baking pan 90 degrees to the right to draw an s shape.
12.
Preheat the oven in advance, heat up and down at 170 degrees, and bake for 20 minutes. After the oven is out, remove the grease paper and let it cool for later use (made by Changdi ZTBDF25L steaming oven).
13.
Prepare the refrigerated whipped cream in advance, mix it with powdered sugar, and use an electric whisk to beat to 80%.
14.
Put greased paper on the bottom of the cake body and trim the edges neatly.
15.
Spread the cream evenly on the surface of the cake base.
16.
Then, roll it up from the bottom with a rolling dough, put it in the refrigerator for 1 hour to set.
17.
Just take out the cut pieces.
