Red Velvet Hot Noodles Chiffon Roll

Red Velvet Hot Noodles Chiffon Roll

Overview

How to cook Red Velvet Hot Noodles Chiffon Roll at home

Tags

Ingredients

Steps

  1. Pour 50 grams of milk, 20 grams of sugar, and 50 grams of salad oil into a pot and heat, stirring constantly, and bring to a boil. Turn off the heat immediately, and continue stirring until warm

    Red Velvet Hot Noodles Chiffon Roll step 1

  2. Sift low-gluten flour and red yeast rice powder

    Red Velvet Hot Noodles Chiffon Roll step 2

  3. Pour into warm (1)

    Red Velvet Hot Noodles Chiffon Roll step 3

  4. Stir evenly to form hot batter

    Red Velvet Hot Noodles Chiffon Roll step 4

  5. After the batter is completely cooled, add 5 egg yolks in batches and mix well

    Red Velvet Hot Noodles Chiffon Roll step 5

  6. Keep the mixed egg yolk batter in the refrigerator for later use

    Red Velvet Hot Noodles Chiffon Roll step 6

  7. Add a few drops of lemon juice to the egg whites and beat at high speed until the fish eyes become thick

    Red Velvet Hot Noodles Chiffon Roll step 7

  8. Add the first sugar and beat at medium speed until thick. Add the second sugar

    Red Velvet Hot Noodles Chiffon Roll step 8

  9. Make fine lines and add the third sugar

    Red Velvet Hot Noodles Chiffon Roll step 9

  10. Beat until there are obvious lines and the egg whites have upright corners. If you are not making cake rolls, beat until they have upright corners

    Red Velvet Hot Noodles Chiffon Roll step 10

  11. Take one-third of the egg white and add it to the egg yolk batter, stir it up and down and mix evenly

    Red Velvet Hot Noodles Chiffon Roll step 11

  12. Pour back into the remaining egg whites and mix evenly

    Red Velvet Hot Noodles Chiffon Roll step 12

  13. The mixed batter should have a certain consistency. If it is too thin, it may be that the egg whites have defoamed during the cutting and mixing, which will lead to problems such as poor puffiness and shrinkage of the cake

    Red Velvet Hot Noodles Chiffon Roll step 13

  14. Place oil paper of the same size on the bottom of the baking pan. Pour the batter into the baking pan. Use a trapezoidal scraper to gently scrape the surface. Tap the bottom of the baking pan a few times with your hands to knock out big bubbles

    Red Velvet Hot Noodles Chiffon Roll step 14

  15. Preheat the oven to 160 degrees for 35 minutes on the middle and lower racks

    Red Velvet Hot Noodles Chiffon Roll step 15

  16. Take it out of the oven, turn it upside down and unmold it, wait for it to cool and tear off the bottom parchment paper

    Red Velvet Hot Noodles Chiffon Roll step 16

  17. grams of cheese and 10 grams of sugar are heated over water to soften, and stir evenly

    Red Velvet Hot Noodles Chiffon Roll step 17

  18. Add a little Baileys and cheese and mix well

    Red Velvet Hot Noodles Chiffon Roll step 18

  19. Beat the light cream with 10 grams of sugar until thick and semi-fluid, then add the cheese paste

    Red Velvet Hot Noodles Chiffon Roll step 19

  20. Stir the cheese paste evenly and store it in the refrigerator

    Red Velvet Hot Noodles Chiffon Roll step 20

  21. Trim the edges of the cake and apply cheese paste. I forgot to take pictures of this step. Please forgive me!! Roll it up with new oil paper

    Red Velvet Hot Noodles Chiffon Roll step 21

  22. Pinch both ends tightly and wrap well, then refrigerate to set

    Red Velvet Hot Noodles Chiffon Roll step 22

  23. Slice after refrigeration and clean the knife edge each time

    Red Velvet Hot Noodles Chiffon Roll step 23

  24. The incision is not very pretty! Haha

    Red Velvet Hot Noodles Chiffon Roll step 24