[tomato formula] red velvet frosted cake roll

[tomato formula] red velvet frosted cake roll

Introduction:

"Red velvet cake should be loved by western people for its unique red color. It is one of the pastries that often appear in American dramas. Making such a cake is really pleasing to the eye and very festive!"

Production steps:

Step 1: beat the softened butter with an electric beater for 1 minute

Step 2: add 30g fine sugar and continue to beat for 2 minutes

Step 3: separate the protein and yolk, and put the protein into the egg bowl without water and oil

Step 4: add the yolk into the butter twice and mix well

Step 5: sift the flour, cocoa, baking powder and salt into the butter mixture

Step 6: mix well with scraper

Step 7: mix milk, vanilla, lemon juice and pigment

Step 8: add in the batter and beat well

Step 9: add 70g sugar into the protein in three times, and use electric beater to beat until neutral foaming

Step 10: add 1 / 3 protein to the batter mixture

Step 11: pour the remaining protein into the batter and mix well

Step 12: spread the oil paper on the baking pan and pour the batter into the "Z" shape

Step 13: gently shake the baking pan several times, and then smooth the batter with scraper

Step 14: put the cake into the oven and bake it at 180 degrees for 15-20 minutes. Take out the baking tray, take out the cake together with the oil paper, put it on the air rack and cool it to room temperature. Take a large piece of tin foil and sift a little sugar powder on the surface

Step 15: turn the cake upside down on the oil paper and tear off the baked oil paper

Step 16: roll up the cake and set aside

Step 17: heat the cream to 45 degrees, add the white chocolate, melt and stir well

Step 18: soften the cream cheese at room temperature, add sugar powder, mix and stir until smooth

Step 19: add softened butter to the cheese paste and whisk until fluffy

Step 20: pour in the melted chocolate cream paste and continue to mix well to make cream

Step 21: spread out the rolled cake and spread the cream evenly on the cake

Step 22: wrap oil paper, then wrap a layer of plastic film, refrigerate for 1 hour

Step 23: cut off both ends of the frozen cake roll, sprinkle with powdered sugar and serve

Materials required:

Low gluten flour: 40g

Fine granulated sugar: 100g

Eggs: 2

Salt: 1g

Lemon juice: 5g

Red pigment: 10ml

Cocoa powder: 10g

Milk: 55g

Vanilla extract: 3G

Baking powder: 2G

Butter: 45g

Cream cheese: 160g

Sugar powder: 30g

White chocolate: 80g

Light cream: 20g

Note: Note: 1, winter butter is not easy to beat smooth, you can beat the egg basin sitting on hot water for 1-2 seconds, continue to beat with the egg beater, butter is easy to send. 2. The baked cake germ is very fragile, so roll it up carefully. In addition, the small cracks in the shell of this cake roll are the key, so don't worry about cracking when rolling up. Just keep going.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet