Main ingredients:
80g cake flour; 8g red yeast powder; 65g milk; 50g salad oil; 4 eggs; 10g granulated sugar (added to egg yolk paste); 1g salt.
Auxiliary materials:
5g light cream; a little red food coloring; appropriate amount of matcha powder.
Taste: Sweet; Process: Baking; Time: Several hours; Difficulty: Ordinary.
Detailed Steps for Cooking Warm and Sweet – Red Yeast Love Cake Roll
Prepare the ingredients.
Separate the egg yolks and egg whites.
Add granulated sugar and salt to the egg yolks and stir until the sugar melts.
Add 50g salad oil to the egg yolk mixture in three portions and stir until well mixed.
Add 65g pure milk to the egg yolk bowl and stir until the oil and water are well blended.
Sift in 80g cake flour and stir until the batter is smooth and free of lumps.
Take 18g of egg yolk paste with a spoon and put it in a small bowl.
Mix the remaining egg yolk paste with red yeast powder to form two colors of egg yolk paste.
Beat the egg whites until they form fish-eye bubbles, then add granulated sugar in three portions and continue to beat.
When the egg white peaks on the egg beater are long but not stiff, it means that the egg whites have reached the stage of wet foaming, which is about 90% beaten. This is the appropriate stage for making chiffon cake rolls.
Take twice the amount of egg white foam as egg yolk paste and mix well. (The remaining egg white foam is stored in the refrigerator to prevent defoaming.)
Divide the egg yolk paste into three portions, one original color, one green color with a little matcha powder, and one red color with a little red food coloring.
Place the painting mold on a baking sheet, spread a little salad oil on the surface, and put the three-color batter into a decorating bag. Use the batter to draw the desired pattern in the mold.
Bake in the oven at 180 degrees for 1 minute.
After 1 minute, remove the baking sheet and let it cool. Take the egg white foam out of the refrigerator and mix it into the red yeast egg yolk paste, pour it into the baking sheet, and bake at 180 degrees for 20 minutes.
Whip the light cream until stiff.
Take out the cake and place it on a cooling rack to cool.
Spread the whipped cream on the cake.
Roll up the cake and refrigerate for more than 20 minutes.
Cut off both ends and place on a plate.
Cute cake roll. Take a bite.
Happy New Year!
