1. Separate the egg white and egg yolk into a water- and oil-free container. Mix the red yeast rice powder into a paste with a little bit of water. The water is not in the formula.
2. Search for the pattern you like on the Internet, print it on the linoleum, and put it on the baking tray, and place a linoleum on it for later use.
3. Egg yolk paste: Add a quarter of the bran to the egg yolk and stir until the sugar is melted. .
4. Add oil and stir to make it completely emulsified, the color becomes lighter, and the volume becomes larger.
5. Add water and stir well.
6. Add the low powder, stir evenly with the z method, do not make a circle, the low powder is easy to become gluten.
7. Meringue: Add salt and a few drops of white vinegar to the egg. Add the sugar in three times. When whipping the egg whites at a low speed first, add one third of the sugar. When continuing to beat the egg to a fine foam, add another third One sugar, when it is whipped at medium speed, add the remaining one-third of the sugar, and whipped until there is a big hook when lifting the egg beater. This is wet foaming, then turn to low speed and beat for a few times. It breaks large bubbles and makes it a light and delicate protein tyrant.
8. Scoop one spoonful of egg yolk paste, and then two spoonfuls of meringue, and stir evenly with the mixing method, do not make a circle, it will defoam easily. Put the remaining meringue in the refrigerator for later use. Preheat the oven and set the upper and lower fire to 170 degrees for 1 minute.
9. Then add the tuned red yeast rice paste, and stir it evenly with a tossing method, do not make a circle, it is easy to defoam.
10. Put the mixed red yeast rice paste into a piping bag, and then squeeze it into the baking tray according to the pattern.
11. Put the baking tray in the preheated oven and heat it up and down at 170 degrees for 1 minute. Don't bake it, just shape it.
12. Take out the refrigerated meringue, take one-third of the meringue into the egg yolk paste, and mix well, do not make a circle, it is easy to defoam. Preheat the oven and set the upper and lower fire to 145 degrees for 20 minutes.
13. Then pour all the mixed egg batter into the remaining meringue, and mix it evenly with a mixing method, without making a circle, which is easy to defoam. Mix into a delicate cake batter.
14. Pour the mixed cake batter into a baking pan 15-20 cm away from the baking pan, smooth the surface, and then lift the baking pan to shake a few to remove large bubbles.
15. Put it into the preheated oven, and bake at 145 degrees for 20 minutes until the surface is colored.
16. Use bamboo skewers to pierce the center of the cake, take out the bamboo skewers and it will be cooked without any wet paste.
17. Take out the baking pan and shake it a few times immediately to generate hot steam, remove the baking pan with the tarp in both hands, let it dry for 1-2 minutes, and tear off the tarp around, and then buckle it upside down on another clean tarp, tear off the bottom The linoleum, then buckle it back immediately so that the focal surface is facing upwards to prevent peeling, and let it dry until it is warm.
18. Cut a small strip obliquely from the tail, cut a few shallowly on the part near the body, don't cut it off, I cut it too deep, then spread the sweet potato filling and hawthorn jam, then roll it up and shape it.
19. Put it in the refrigerator for 4 hours, cut into pieces and eat, it is delicious, sour and sweet.
20. It was delicious!
21. It tastes better when refrigerated.
Tips:1 The egg white can be beaten until it is wet, it can not be beaten, it is easy to break when rolled.
2 When mixing the paste, use the mixing technique, do not make a circle, it is easy to defoam.
3 The pattern can be set and cannot be baked.
