Recipe for red velvet cake roll

1.Separate the egg white and yolk

• 2. First stir the milk and oil evenly, then sift in the flour and stir well, then add the egg yolk and stir until smooth

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  3. First beat the egg whites until there are big bubbles, add the first white sugar; beat until there are dense small bubbles, add the second white sugar, and two drops Remove the fishy smell with lemon juice; beat until there are obvious lines, add the third time of white sugar, and add a total of 50g of sugar for the third time.Finally, beat until there are big curves

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  4.Put one-third of the meringue into the egg yolk paste and stir-fry evenly , then pour in the meringue and stir-fry evenly

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  5.Bake in the oven at 170℃ for 30 minutes p>

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  6.Tear off the oil paper, cut off both sides and let cool

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  7.First, beat the cream cheese until smooth

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  8.Add 32g of cream and sugar and beat until there are obvious textures

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  9. Spread cream cheese on the cake and roll it up

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  10.Decorate with cream cheese and strawberries

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  11.Put it in the refrigerator after cooking Refrigerate for one hour for better taste