How to make red velvet cake roll

For most cities, it is not difficult to find that roadside stalls are everywhere. Although this makes dining more convenient for many people, who can ensure dining hygiene? Eating at street stalls for a long time will inevitably lead to serious diseases. For health reasons, you can choose to cook it at home. Next, I will introduce to you how to make red velvet cake roll.

1.5 egg yolks and 20g of caster sugar, beat until thick, milky white and expanded in volume. After beating the egg yolk

2. Take out the egg whites from the refrigerator, beat them with a manual or electric egg beater first, and after they are foamy, add 70g of granulated sugar at one time, and beat until smooth, the egg whites are white, and the texture is like water ripples. The whole process takes about 3 minutes, until the egg whites are picked up and slowly fall from the whisk, and the texture formed when they fall into the bowl remains unchanged, and they have not solidified on the whisk.

3. Add the egg yolk paste to the egg whites, use a manual egg beater to scoop up the two and mix them evenly. After mixing, use a scraper to move the egg paste on the edge of the basin to the middle of the basin (mixing is not stirring, but mixing irregularly and needs to be handled immediately during this process)

4. Sift in a mixture of 30g low-gluten flour and 10g red yeast rice powder, and stir evenly with a rubber spatula.

5. Then pour the melted butter into liquid form on the spatula and stir quickly to mix evenly.

6. Pour into a baking tray lined with baking paper, scrape it slightly flat, and place it in the lower middle layer of the preheated oven at 190-200 degrees. Bake for about 12-14 minutes. After taking it out of the oven, remove the baking paper from the baking tray immediately and place it on a wire rack to cool down. Then tear off the baking paper and use the side as the surface to protect the skin from damage.

7. Take out 250g of fresh cream from the refrigerator and pour it into a bowl. Add 15g of fine sugar and beat until the cream is solid. You can put it in the refrigerator before applying.

8. Place a piece of wax paper under the cake slice, and use the outer rolling method to apply the filling inside the cake slice. The cream is slightly thicker at the beginning and slightly thinner at the end. The last 3cm or so is not coated with cream.

9. Then use the baking paper at the bottom to help roll up the cake slices, wrap them with baking paper, and refrigerate for 30 minutes before taking them out and eating.

Maybe someone in your family knows how to make red velvet cake roll, but I believe the method is different. Therefore, in order to experience the difference, you should try it yourself. Only through your own efforts can you realize its value.