Red Yeast Cashida Chiffon Roll

Name: Red Yeast Cashida Chiffon Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 65g Low powder; 40g Salad oil; 50ml milk; 35g Caster sugar; 3 pcs yolk; 4 Egg white; 2.5g Red Yeast Rice Noodles; 120g Custard sauce

by Seven nine stars

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Romantic pink is coming~~
This time the body of the cake did not collapse. I did not recognize it every time I made it before. Today I finally found the answer. It turns out that every time the meringue that I thought was overdone or even out of water, it was wrong. It was not overdone, but it didn't make a big deal...
Today, the cake roll is not good-looking, but the taste is very good, soft, and the internal organization is also very satisfactory. Yes, the standard of satisfaction is lowered too low, haha~~"

Ingredients

Red Yeast Cashida Chiffon Roll

1. Separate the egg yolk and egg white into a clean, oil- and water-free basin.

2. The flour is weighed and mixed with salt.

3. Add salad oil and milk to the egg yolk and stir evenly (each ingredient needs to be stirred well before adding). Sift the low powder and salt into the egg yolk paste.

4. Stir evenly with a manual whisk. Do not over-mix, just evenly.

5. Add 2.5g of red yeast rice noodles and continue to stir evenly.

6. Pour a few drops of white vinegar into the egg white.

7. Beat with an electric whisk at high speed until thick foam. Add 1/2 fine sugar.

8. Beat at medium speed until wet foaming. Lift the whisk to have long sharp corners. The meringue in the basin will quickly disappear after the lines appear. At this time add another 1/2 fine sugar.

9. Turn to a low speed and continue to beat until it becomes a dry foam. Lift the sharp corners in the egg beater basin to keep it upright, and there are also short, upright small sharp corners on the egg beater.

10. Remove 1/3 of the egg white and put it into the batter. Use a rubber spatula to quickly turn it up and down and mix evenly. At this time the oven begins to preheat.

11. Then pour the evenly mixed batter back into the remaining 2/3 of the meringue, and then quickly stir evenly. It must be fast to prevent the meringue from defoaming, and do not stir in a circular motion.

12. Pour the mixed batter into a rectangular baking pan lined with greased paper.

13. Scrape the surface with a scraper.

14. Put it in the oven, middle level, upper and lower heat, 165 degrees, 18 minutes.

15. Take out the cake and let it cool. Put a little custard sauce on the cake body and use a spatula to smooth out a thin layer.

16. Put the remaining custard sauce into the piping bag with the piping mouth.

17. Squeeze a thick custard sauce 1-2cm from the bottom, you can squeeze a few more if you like.

18. When pulling up with oil paper, just roll up the cake.

Tips:
When making meringue, first use high speed to beat to thick foam, then turn to medium speed to beat to wet foam, and finally turn to low speed to beat to dry foam. This will be more secure.
When mixing the batter, use a rubber spatula to mix up and down or draw a "ten" to mix well. Be sure not to draw a circle, and mix it very quickly to prevent the meringue from defoaming.