How to make 70℃ hot red yeast chiffon rolls

Eating is the most basic need for a person to survive, and you can't live in your parents' arms forever. Now that you have grown up, it's time for you to learn how to cook by yourself. Today, I will teach you how to make 70℃ hot red yeast chiffon curls.

1. Line the baking tray with baking paper → set aside

2. 60g low flour and 2t red yeast rice powder → mix and sieve twice

3. Mix 5 egg yolks, 1 whole egg, 1 t rum evenly

4. 50g butter and 50g milk → heat to 70 degrees

5. Quickly pour the milk and butter mixture from step 4 into the sifted flour from step 2 → gently mix well → add the egg yolk mixture from step 3 in 3 times → stir until completely blended

6. 5 egg whites, 60g sugar, 1t white vinegar → Beat until stiff → Add the meringue to the egg yolk paste in step 5 in 3 batches → Mix gently → Pour into a baking tray lined with baking paper → Shake it vigorously on the countertop a few times to remove large bubbles in the batter

7.165 degrees, upper middle layer, about 30 minutes → turn it upside down immediately after it comes out of the oven, tear off the wax paper → cool it down until it is not hot to the touch and roll it up → wrap the cake roll with the wax paper you just tore off, and let it set for at least half an hour → remove the wax paper and cut it

Maybe you have eaten countless delicacies from land and sea, or maybe you have never cooked by yourself. But after reading the instructions for making 70℃ hot red yeast chiffon curls, you will definitely want to try it yourself, so act now.