Red Yeast Cake Roll

Red Yeast Cake Roll

1. Add corn oil, milk, low flour, and red yeast rice to the egg yolk, sieve and mix well.

2. Add a few drops of vinegar to the egg whites, add powdered sugar in three times, and stir until neutral foaming.

3. Pour the egg yolk batter into the egg white batter twice and mix evenly from the bottom up.

4. Finally, add the egg white paste to the egg yolk paste and mix evenly from the bottom up, do not make a circular motion to avoid defoaming.

5. Pour it onto a baking sheet lined with cake paper and shake it lightly. Put it into the oven and heat up and down at 160 degrees for 20 minutes. The size of each oven brand is different, and the temperature and time are adjusted separately.

6. Whip the cream until it is ready for use, like cotton.

7. The cake is cooled and unmolded, and evenly spread in light cream.

8. Roll up and fasten both ends. Refrigerate in the refrigerator for half an hour.

9. Cool and cut into small pieces.

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