1. Add 10 grams of red yeast rice powder to 20 grams of boiling water and mix thoroughly for later use
2. All the ingredients are accurately weighed and reserved. The marshmallows use this kind of liquefied marshmallow, which has a slight strawberry taste. If not, you can use the same amount of fine sugar instead.
3. The milk is mixed with olive oil and beaten with a hand-held egg to form an emulsified state.
4. Add the sifted low-gluten flour
5. After mixing well, add egg yolks one by one. After adding one egg, mix well with the batter before adding another one
6. Add a few drops of lemon juice to the egg whites and use an electric whisk to make fisheye bubbles, then pour marshmallows in one go.
7. The egg whites are wet and foamy.
8. Put 1/3 of the meringue into the egg yolk paste and stir evenly
9. Pour the batter into the meringue and stir evenly with a spatula.
10. Take out 150 grams of batter, add red yeast rice powder, mix well and set aside.
11. Pour the original color cake batter into the baking pan and use a spatula to roughly level it.
12. Put the mixed red batter into the piping bag, squeeze it evenly on the original color batter, and level it with a spatula.
13. At this time, set the oven, the upper and lower heat is 160 degrees, and the middle layer is baked for 25 minutes. After setting the time, close the oven door, and the Custer oven will automatically work to preheat.
14. As shown in the picture above, use your fingers to draw a pattern like a snake in the batter. After drawing it once, draw it at 90 degrees vertically, and then draw it slowly and steadily.
15. After the oven is preheated, it will beep, put it in the baking tray, and leave everything to the Kafka oven!
16. After being out of the oven, the cake rolls are allowed to cool until they are warm, buckle it on a piece of clean baking paper, and the four sides are repaired and rolled into a roll with the assistance of a rolling pin.
