How to make red yeast powder cream cake roll

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  1. Prepare all materials

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  2.Place the egg whites and egg yolks separately in two water-free and oil-free basins

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  3.Add milk, corn oil, and sugar to the egg yolks and mix well



4. Mix low-gluten flour and red yeast powder and sift in, sift in twice, mix well and sift each time Enter next time

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  5.Mixed egg yolk paste

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  6.Add lemon juice to egg whites and beat until thickened

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  7.Add sugar in three batches

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  8. Beat until wet foam, lift the egg beater to have a large curved hook

• 9.Pour one-third of the egg white into the egg yolk paste, mix evenly, and preheat the oven to 120 degrees and 150 degrees respectively
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  10.Pour the mixed egg yolk paste back into the egg whites, and mix evenly

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  11.Mixed cake batter

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  12. Cover a baking pan with tin foil, pour the cake batter into the baking pan, smooth the surface, lift the baking pan and shake it to release big bubbles p>

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  13.Put it into the preheated oven, with the upper heat at 120 degrees and the lower heat at 150 degrees., 20 minutes for the middle layer

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  14. Take it out of the oven and give it a shake, then place it upside down.Place on a baking rack and let it cool until it is still warm (note that it is still warm, not allowed to cool)

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  15.Add 20 grams of powdered sugar into the light cream and beat until it has texture, then put it in the refrigerator for later use

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  16.Tear off the tin foil after the cake has cooled down, and put the cake back into the tin foil

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  17.Take out the cream from the refrigerator and spread it on the cake from thick to thin

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  18.Start from the thick side, roll it into a circle, and put it in the refrigerator for an hour (it is recommended to refrigerate it for a longer time if the weather is hot, so that the cream can solidify better, and it will look better when cut out)

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  19.When the time is up, take out and cut into pieces and serve

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  20.Finished product picture