White Jade Roll of Red Velvet
1.
First make the outer skin (similar to ice skin), mix glutinous rice flour, sticky rice flour, icing sugar and red yeast rice powder evenly, add water and stir well.
2.
Pour into a plate, steam on the pot, steam for about 8 minutes after boiling, stir with chopsticks as long as it is completely steamed.
3.
After it is out of the pan, add the softened butter and knead at a slightly cooler point, and cover with plastic wrap.
4.
Cake slice part; separate the egg white and egg yolk, and put the egg yolk into a bowl containing corn oil and milk.
5.
Beat the egg whites first, add sugar to the egg whites three times, and beat until small sharp corners.
6.
Take one third of the egg white paste and add it to the egg yolk paste and mix well, then pour the egg yolk paste into the egg white paste and mix evenly.
7.
Pour the cake batter into a baking tray lined with greased paper, and shake it on the table a few times.
8.
Put it into the preheated oven at 160°C, and bake the middle layer at 160°C for 30 minutes.
9.
Remove from the oven and let cool, and cut into 4 cake slices the same length as the pound cake mold.
10.
Beat the whipped cream and powdered sugar until 9 to distribute, and put it into a piping bag.
11.
Sprinkle some hand powder, roll out the crust into a rectangle with the same width as the mold, first put the crust into the mold, and then put a piece of cake.
12.
Squeeze the cream and put on a piece of cake.
13.
Wrap the outer skin, pinch the seams tightly, wrap it with plastic wrap and put it in the refrigerator for more than 50 minutes, take it out and cut it into small pieces and start eating.
14.
I made it the afternoon before, put it in the refrigerator, and had it for breakfast the next day.
