【Red yeast chiffon cake roll】

【Red yeast chiffon cake roll】

Overview

When it comes to baking, I am a novice. I follow the recipes of my predecessors and make them step by step. What I didn’t expect is that every baked product is my first time. Not only does it look very successful, but it also tastes very good. My husband and son are the guinea pigs for my experiment. The fact that they are happy eating is the greatest affirmation for me

Tags

Ingredients

Steps

  1. Prepare ingredients.

    【Red yeast chiffon cake roll】 step 1

  2. Sift together the cake flour and red yeast powder.

    【Red yeast chiffon cake roll】 step 2

  3. Add oil.

    【Red yeast chiffon cake roll】 step 3

  4. Then add water and mix well to form a thick paste without dry powder particles.

    【Red yeast chiffon cake roll】 step 4

  5. Use an egg separator to separate the egg whites and egg yolks. When separating the eggs, be careful not to let the egg whites get a trace of egg yolk. Pour the egg whites and egg yolks into the egg beating bowl respectively. Make sure the egg beating bowl is free of water and oil.

    【Red yeast chiffon cake roll】 step 5

  6. Add egg yolk and mix well and set aside.

    【Red yeast chiffon cake roll】 step 6

  7. Beat the egg whites and add 5 drops of lemon juice; beat until it forms fish-eye bubbles, then add one-third of the fine sugar in the ingredients.

    【Red yeast chiffon cake roll】 step 7

  8. Beat until the egg whites begin to thicken, double in volume, and form a fine foam as shown, then add another third of the fine sugar.

    【Red yeast chiffon cake roll】 step 8

  9. Continue to beat until the egg whites are thicker and have lines on the surface. When the peaks of the egg whites on the whisk droop, add the remaining fine sugar. Then continue to beat. If the peaks of the egg white on the egg beater are long and not upright, it means that it has reached the level of wet foaming, that is, the level of nine points. To make chiffon cake rolls, just beat the egg whites to this level. Although the egg white has texture at this time, it feels lighter and softer. The egg whites in the basin are in the shape of curved sharp corners.

    【Red yeast chiffon cake roll】 step 9

  10. Pour one-third of the beaten egg whites into the red yeast egg yolk paste.

    【Red yeast chiffon cake roll】 step 10

  11. Use a rubber spatula to stir evenly. Then pour all the mixed batter into the egg whites.

    【Red yeast chiffon cake roll】 step 11

  12. Use the same technique to stir and chop until the egg white and egg yolk batter are completely combined, then pour it onto a baking sheet lined with greaseproof paper.

    【Red yeast chiffon cake roll】 step 12

  13. Preheat the oven to 170 degrees, middle and upper rack, for 25 minutes.

    【Red yeast chiffon cake roll】 step 13

  14. After baking, take it out and place it upside down on the baking grid, and peel off the oil paper. After cooling, cut off the uneven short edges and roll it up. Spread jam in the middle and roll it up again.

    【Red yeast chiffon cake roll】 step 14