#四session Baking Contest and It's Love to Eat Festival#red Velvet Cake Roll

Name: #四session Baking Contest and It's Love to Eat Festival#red Velvet Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 4 pieces egg; 80g milk; 50g Corn oil; 30g White sugar; 15g Red velvet stock solution; 3g Hershey Cocoa Powder; 100g Light cream; 10g Caster sugar

by Zhang Yu_heYkWx

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

Even if the red velvet cake is plain, it is still beautiful without any props, no wonder it was born in the first century and popular in the first century~
Compared with the recipe I have done before,
Whether it’s taste or appearance,
I still feel that the recipe I tried out is the best!
The real red velvet cake is the original red velvet liquid,
Instead of a mixture of red yeast rice powder + cocoa powder,
The color of the red velvet stock solution, red yeast powder, can’t be given!
The taste of red velvet liquid is even less red yeast powder!
Red yeast rice powder can be used instead if there is no stock solution.
But the unique taste of the original liquid is not available in red yeast rice!
Add some cocoa powder to increase the fragrance of the cake.
And this recipe has also been experimented several times by me,
From cheese type to butter type,
And this roll cake is also my favorite!
and so,
The real red velvet cake is noble and stunning"

Ingredients

40g Low-gluten Flour
4 pieces Egg

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80g Milk

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50g Corn Oil
30g White Sugar

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15g Red Velvet Stock Solution
3g Hershey Cocoa Powder
100g Light Cream
10g Caster Sugar

#四session Baking Contest and It's Love to Eat Festival#red Velvet Cake Roll

1. Prepare the ingredients in advance to avoid rushing when making

2. Put the corn oil in a basin, heat it to fine lines, turn off the heat

3. Pour the low-gluten flour sifted in advance into the basin

4. Stir evenly, set aside to cool for later use

5. Sift the cocoa powder into the milk and mix well

6. Pour the red velvet stock solution

7. Stir well

8. Pour into the cooled batter

9. Add 4 egg yolks and mix well (forgot to take pictures in this step)

10. When separating the egg yolk and protein, put the egg white in a small bowl first to prevent loose egg yolk from falling onto the egg white.

11. Pour all the good egg whites into the egg beater

12. Pour all the sugar and salt into the egg whites (now preheat the oven up and down to 160 degrees)

13. Hand pump, stir the fine sugar and egg whites a few times, until the sugar melts

14. Change the electric whisk to beat the egg whites

15. Just send it to the small hook state

16. Sift the red velvet batter into the egg whites. The sieving will help filter out the particles in the batter and avoid affecting the taste

17. The batter after sieving is more delicate

18. First use an egg beater or a manual egg beater to stir. According to the direction on the picture, turn the egg beater clockwise with your right hand while turning the egg beater clockwise with your left hand for about ten times, then use a silicone knife to move the edge of the bowl to the bowl. Stir the batter of the base cloth evenly

19. Pour into the gold plate from 20 cm, expel large bubbles

20. Flatten, pat the bottom of the baking pan with your hands a few times, shake out bubbles, put it in the preheated oven, heat up and down 160 degrees, the middle and lower layers, bake for 18 minutes

21. Remember to open the oven door during baking

22. Don't need to buckle when baked, let it cool down

23. After the cake base has cooled down, it will be inverted on the oil paper, and the cake base will fall naturally. If you are in a hurry, after the cake is inverted, use your hands or tools to slowly demould the cake base

24. Whipped cream, sugar and beat until hard

25. Spread evenly on the cake base

26. Roll up with the help of a rolling pin

27. Cut off the irregular parts on both sides

28. Cut into pieces and eat

29. Very beautiful

30. The color is amazing and the taste is good

Tips:
1. This recipe is made with hot noodles, the cake made is lighter and softer
2. When separating the egg white and egg yolk, the novice can separate the egg white into a small bowl first, so that the anti-skid yolk will affect the egg white and reduce the failure rate.
3. In step 18, I like to use an egg beater to turn the batter. If the scraper is wrong, it will defoam easily, but the beater will not easily defoam if it is mixed quickly.
4. It is estimated that some friends have seen that when the batter is poured into the baking pan, the baking pan is not lined with oil paper or tarp. Because the characteristic of the Sanneng gold pan is that it is not sticky, it is completely possible to bake it directly on it without putting anything, and this is me The reason why a beautiful towel bottom can be baked
5. When the cake body is upside down, don’t rush to unmold. The cake body will slowly fall due to its own weight. If it doesn’t fall off, it can be shaken slightly to help unmold.