Christmas Cake Roll Recipe

First, make preparations, and sift low gluten flour on both sides in advance (60 mesh sieve), Protein can be put in the refrigerator for cold storage.

Pour 6g Monascus powder into a bowl, add 20g boiling water, stir evenly, cover with fresh-keeping film and set aside. Matcha paste is the same operation.

Pour the corn oil into the container and then pour the milk.

Mix the two evenly with egg pump.

Add the sifted low powder, draw a line with egg extract and stir until there is no dry powder.

Then add the egg yolk, draw a line with the egg and stir well.

Obtain a fine egg yolk paste without particles.

Divided into two parts on average.

Add a portion of red yeast paste prepared in advance and stir well.

Add the other part into Matcha paste, mix well and set aside.

Start making protein cream, take out the protein from the refrigerator, beat it at high speed to form fish eye blisters, and then add 1 / 3 of powdered sugar.

Beat with an electric egg beater until the volume is doubled, and then add 1 / 3 sugar powder.

Continue to stir until the hook can be pulled out, add the remaining powdered sugar and continue to stir.

Hit it at high speed to the wet foaming state, as shown in the figure below, and the small hook ~ is made; Be careful not to roll the protein too hard. It is easy to crack when rolling.

Start mixing, preheat the upper and lower tubes for 180 degrees. Evenly divide the protein into two parts, add 1 / 3 of one part of the protein into the Monascus egg yolk paste, and quickly stir with a scraper.

Then pour all the batter into the remaining protein cream and mix well. Let's talk about the mixing method: the side of the rubber scraper contacts the egg paste, passes through the center from 2 o'clock, then reaches 8 o'clock, and then turns at 9 o'clock close to the side of the basin; Start the batter, then turn the basin counterclockwise with your left hand, turn the basin with your right hand, and turn the basin with your left hand. Don't turn the basin while turning the mixture. It's easy to defoaming.

The batter is fine and shiny.

Matcha batter is the same.

Then put them into two flower mounting bags.

Cut a small opening at the front of the flower mounting bag.

Then squeeze a red batter on the silica gel pad and a green batter next to it. Repeat the operation and squeeze all the two-color batters onto the silica gel pad, Squeeze from one corner. If the batter is thin, it will be defoaming. Or if we use different Matcha powder, Isuzu will be very thick.

Then put it into the preheated oven and the oven with poor sealing. It is recommended to bake the upper and lower tubes at 170 degrees and the oven with good sealing. It is recommended to bake the upper and lower tubes at 150 degrees for 20 minutes. The specific time and temperature are different in each oven and can be adjusted according to the actual situation. Take it out immediately after baking, put it on the drying net, and gently cut the side of the adhered cake with a demoulding knife. Then put a piece of oil paper on it and turn the cake upside down. After putting it for a while, tear off the silicone pad and cover it with a piece of oil paper.

Let's make light cream. Pour 350g light cream into a clean container, add 20g powdered sugar, and beat with an electric egg beater until 7 distributed. As shown.

Then turn the cool cake pieces upside down, cut off a little at an angle of 45 degrees on the left and right sides, so that they can be rolled up tightly, and then apply light cream. The middle part is thicker and stacked into a circle, and the thin ones on both sides can be used.

Then he picked up both ends of the oil paper with his hand, and the cake rolled up by himself. Then press the joints together.

Wrap it in oil paper and put it into the refrigerator for shaping. You can fix it with objects on both sides, which is more round.

It can be eaten after being refrigerated in the refrigerator overnight ~ is it very Christmas ~ warm roll ~.