Give the cake a beautiful color

Give the cake a beautiful color

Introduction:

"Whether it's making cakes or bread, you always like to change. But I don't know if you find that the most popular cakes are generally the most basic. Those special fancy cakes are actually eaten once or twice. Most of the time, you still feel that this kind of basic Qifeng is more delicious. Since you like the basic cake and want to be a little different, change the color. Paint Qi Feng a beautiful red color and look at the familiar and strange cake roll. Will your mood be different

Production steps:

Step 1: separate the egg yolk, add sugar to the egg yolk three times until it foams wet.

Step 2: add sugar to the yolk.

Step 3: do not wash the beater, directly beat the yolk, beat the yolk until the color is lighter and the state is thick.

Step 4: add oil in three times. Add the remaining oil after the last time.

Step 5: add milk and stir well.

Step 6: sift the low pink koji powder, add it into the egg yolk and mix well.

Step 7: mix the egg yolk with the protein three times.

Step 8: put baking paper on the baking tray, pour the cake paste into the baking tray, shake off the big bubbles and bake in the oven.

Step 9: take out the baked cake and put it upside down on the baking net. Tear off the baking paper while it's hot. After a while, roll up the cake and put it in the refrigerator for half an hour. Take it out and slice it.

Materials required:

Egg yolks: 4

Protein: 5

Low gluten flour: 70g

Monascus powder: 10g

White granulated sugar (into protein): 60g

White granulated sugar (into egg yolk): 20g

Salad oil: 50g

Milk: 50g

Note: Cake Ingredients: egg yolk 4 protein 5 low gluten flour 70g Monascus powder 10g fine sugar 60g (into protein) fine sugar 20g (into egg yolk) salad oil 50g milk 50g baking: the middle layer of the oven 180 degrees for 20 minutes, the inner diameter of my baking plate is about 28.5 * 25.5cm1, Monascus powder can also be replaced by Matcha powder, that is Matcha Qifeng cake roll. 2. If you like stuffing, you can put jam, cream, salad dressing and other stuffing in the middle and roll it up. Private nutrition tips: Monascus is the Aspergillus family fungus Monascus purpureus, also known as Monascus, natural Monascus is cultivated and fermented with Monascus in rice. 1. According to the theory of traditional Chinese medicine, Monascus is sweet in taste and warm in nature. It enters the liver, spleen and large intestine meridians. It has the functions of promoting blood circulation and removing stasis, invigorating the spleen, warming the stomach and digesting food. It can be used to treat postpartum lochia, stagnant abdominal pain, food accumulation and fullness, red and white diarrhea, traumatic injury, etc. 2. According to modern medical research reports, Monascus has the effect of lowering blood pressure and blood lipid. It contains quite high cholesterol reductase inhibitor. Monascus K can effectively inhibit the formation of cholesterol in the liver and reduce blood lipid. The outer skin of Monascus rice is purplish red, red in the heart, slightly sour and light in taste. It has strong coloring power for protein, so it is often used Compared with the chemical synthesis of red pigment, Monascus rice has the advantages of non-toxic and safety, and also has the effect of invigorating the spleen and eliminating food, promoting blood circulation and removing blood stasis.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet