#四session Baking Contest and is Love to Eat Festival#red Velvet Polka Dot Cake Roll

#四session Baking Contest and is Love to Eat Festival#red Velvet Polka Dot Cake Roll

1. Stir the egg yolk, milk, corn oil, and mix until bubbles are formed.

2. Sift in low powder and stir evenly into egg yolk paste.

3. Put the egg whites into a basin of dry oil-free water, add 50 grams of sugar, and beat with an electric whisk until stiff foaming.

4. Take one-third of the egg white soak and add it to the egg yolk paste and mix well.

5. Then add all the egg yolk paste to the remaining egg white bubble and stir evenly. (Don't make a circle to avoid defoaming)

6. The mixed cake batter. Preheat the oven to 160 degrees in advance.

7. Scoop out two scoops of cake batter and put it in a piping bag.

8. Cut a small opening on the piping bag, line the baking tray with greased paper, and squeeze out the cake batter to evenly dot.

9. Put it into the middle of the oven and bake it at 160 degrees for one minute and take it out immediately.

10. Add the red yeast rice powder to the remaining cake batter, mix evenly into a red cake batter, shake lightly twice.

11. Then pour the red cake batter onto the polka dots and smooth it out.

12. Put it into the middle of the oven and bake it at 160 degrees for 25 minutes.

13. While baking the cake, add 10 grams of white sugar to the cream and beat for later use.

14. Take out the cake and bake it and let it cool to lukewarm.

15. Take another piece of clean baking paper, turn the cake over under the pad, and gently tear off the greased paper.

16. Place the polka dots face down and evenly spread the whipped cream on the back. (I temporarily replaced the cream filling with custard sauce)

17. Roll up the cake with the help of a rolling pin, and tighten both ends for about 15 minutes.

18. Finished product.

19. Finished product.

Tips:

The temperature depends on your own oven, and you can use a fresh-keeping bag instead of a decorative bag.