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

Name: #四session Baking Contest and It's Love to Eat Festival#red Velvet Cream Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 47g Low powder; 80g yolk; 50g milk; 50g Corn oil; 5g Red yeast powder; 150g Light cream; 160g protein; A few drops Lemon juice; 60g of meringue + 30g of whipping cream Sugar

by Naughty bag

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

In spring, it’s been raining for a long time. It’s humid and there is almost no sunshine. Well, I don’t like this kind of weather. I always feel that there is still sunshine, which gives people a positive feeling. But no matter what, you must have a positive life. Attitude, such as making yourself a beautiful cake. I wanted to make this red velvet cake a long time ago. Isn’t it amazing? I have always been fascinated by its beauty, and I finally did it today. The finished product is very delicate and soft, and it is worth a try. "

Ingredients

47g Low Powder
80g Yolk
50g Milk
50g Corn Oil
5g Red Yeast Powder
150g Light Cream
160g Protein
A few drops Lemon Juice
60g of meringue + 30g of whipping cream Sugar

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

1. Corn oil and milk are mixed and emulsified, sift in low flour and red yeast rice flour, stir until there are no particles, then add egg yolk to form a fine paste

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

2. Drop lemon juice into the egg whites, add sugar in 3 times, stir until moist foaming, and then mix with the red yeast rice paste. Remember to turn and stir to prevent defoaming. Pour the stirred paste into a baking pan lined with greased paper and smooth it

3. Preheat the oven to 150 degrees and bake for 40 minutes. The specific temperature and time are determined by your own oven. After cooling down, remove the grease paper