1. Material preparation.
2. Separate the yolk protein.
3. Put fine sugar on the egg yolk and stir with salt until the sugar melts.
4. Add 50 grams of salad oil into the egg yolk paste three times and mix well.
5. Pour 65 grams of pure milk into the egg yolk bowl and beat evenly until the oil and water merge.
6. Sift the low powder into the egg yolk paste and stir evenly to a paste-like shape without particles.
7. Use a spoon to take 18 grams of egg yolk paste in a small bowl.
8. Stir the remaining egg yolk paste into the red yeast rice powder and mix well to form two colored egg yolk pastes.
9. The egg whites are beaten until they are fish-eye bubbles as shown, and the fine sugar is added three times. Continue to beat.
10. The protein peaks on the whisk are long and not upright, indicating that they have reached the level of wet foaming, that is, the level of nine times. To make chiffon cake rolls, just beat the egg whites to this level.
11. Take the egg yolk paste twice the egg white foam until the egg yolk paste is evenly replicated. (The remaining protein foam is kept in the refrigerator to prevent defoaming)
12. Divide the egg yolk paste into three parts, one part of the original color, one part with a little matcha powder to make a green batter, and one part with a little red pigment to make a red batter.
13. Put the painted mold on the baking tray, put a little salad oil on the surface, put the three-color batter into the piping bag, and draw the desired pattern in the model.
14. Put it in the oven at 180 degrees for 1 minute.
15. Take out the baking tray after one minute and let cool. Take out the egg white foam in the refrigerator and stir into the red yeast rice yolk paste, mix well, and pour it into the baking pan. Put it in the oven at 180 degrees for 20 minutes.
16. Whipped cream.
17. Take out the cake upside down and bake it on the net, let cool.
18. Spread whipped cream.
19. Roll the cake and refrigerate for more than 20 minutes.
20. Cut off both ends and set the plate.
21. Cute curly. Take a bite.
22. Happy New Year!
