Ingredients
Low-gluten flour ( 50g ) | Egg yolks ( 3 ) |
Egg whites ( 3 ) | White sugar ( 40g ) |
Salad oil ( 50g ) | Salt ( 1g ) |
White vinegar ( a few drops ) | Monascus powder ( a little ) |
How to make red yeast cake roll
1.Add egg yolks to salad oil and stir evenly
2.Sift in low gluten Stir the flour evenly
3. Beat the egg whites in a water-free and oil-free basin until thick.When soaking, add a gram of salt and a few drops of white vinegar.Add 40 grams of white sugar in three batches and beat until medium foamy and dry.
4. Pour one-third of the egg white batter into the egg yolk batter twice and mix well.For the third time, pour the egg yolk batter that has been mixed twice into the egg white batter at once and mix well
5.Add a little red yeast powder.Just stir slightly.
6.Pour into the baking pan.Shock bubbles.Preheat oven.
7.Oven at 160 degrees for 30 minutes
8.Bake it online
9. Roll up while hot.Rolling up is easier with the help of a sushi curtain.Ten minutes to set the shape
10.Tear apart
11.Cut into segments.
12.Finished product picture
13.Plating
Tips
The oven temperature is for reference only.Don’t add too much red yeast rice powder.If you add too much red yeast rice powder, the cake roll will be the color of red yeast rice and will not form a good-looking *
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