Red Velvet Cake Roll Recipe
Red Velvet Egg Rice Cake Roll is a traditional delicacy.Recipe Book, it can often be seen in many restaurants and diners. Red Velvet Red Velvet Roll Varies in style, rich in flavor, loved by everyone.，Cooking Network us to learn how to make this dish!
Red Velvet Cake Roll Ingredients Introduction
Main Ingredients:
Corn (40 grams) Milk(40 grams)(60 grams) Sugar(50 grams) Eggs(3 pieces)Lemon Juice(a little)Red Yeast Rice Powder(10 grams)：Whipped Cream(80 grams) Sugar(for cream)(10 grams)Steps to Make Red Velvet Cake Roll: 1. Pour the corn into a container without water or oil and weigh it.
Milk and corn mix well, then add egg yolks
and mix evenly.2. Sift the flour and weigh it before adding to the milk mixture, stir gently from bottom to top. 3. Beat the egg whites in a container without water or oil, add sugar and lemon juice
4. Beat the egg whites with an electric mixer until they are smooth and not runny.
5. Take one-third of the beaten egg whites and mix them into the batter gently.
6. Mix the batter evenly after adding the egg whites.7. Transfer a small amount of the batter to a piping bag or plastic bag, place baking paper on a tray, pipe heart-shaped patterns, Preheat the oven to 150 degrees, then bake for 3 minutes until set.
8. Mix the flour with red yeast rice powder and stir evenly.
9. Pour the batter into a tray, level it out and tap twice lightly to remove air bubbles.10. Preheat the oven to 150 degrees and bake for 20 minutes.
11. Remove the cake from the oven, turn it over on a cooling rack, peel off the baking paper.
12. Beat the whipped cream with sugar until it has a pattern that does not flow.
13. Turn the cake over and make two cuts horizontally on both sides to prevent breaking when rolling up.
14. Apply whipped cream to the cake, roll it slowly with baking paper, tighten the edges, then refrigerate for 2 hours until set.15. Cut the set cake roll into pieces. Tips:
After adding beaten egg whites to the batter, stir quickly from bottom to top to avoid deflation; bake heart-shaped patterns first and allow them to set before pouring in the rest of the batter.
The cake should be wrapped with baking paper when rolling to prevent breakage.
Preheat the oven to 150 degrees and bake for 20 minutes.
Remove the baked cake from the oven, turn it upside down on a cooling rack, and peel off the parchment paper.
Mix the whipped cream with sugar and beat with an electric mixer at high speed until there are visible patterns that do not flow easily.
Turn the cake over, make two light cuts one-third of the way through each side to prevent cracking when it rolls up.
Apply the whipped cream to the cake using parchment paper to slowly roll it up. Tightly secure both ends and refrigerate for 2 hours to set.
Cut the set sponge roll into pieces.
1Tip:
Mix the batter with beaten egg whites quickly by lifting and folding to avoid deflating, bake the patterned part for 3 minutes before pouring in the remaining batter. Wrap the cake tightly in parchment paper when rolling to prevent it from breaking.
