Whirlwind roll cake roll-You Are Foodie

By Pamela
78

Whirlwind roll cake roll

Main Ingredients

White sugar 60g (add 40g of protein and 20g of egg white)
Low powder 52g
Corn oil 50g
milk 45
egg 4个（每个65 g一个）

Auxiliary Ingredients

hot water 5g
Red yeast powder 4g

Whisk the egg whites until they are wet and foamy, with small corners.The oven temperature should be adjusted according to the temperature of your oven.

Step 1 . It's good to make breakfast or afternoon tea and dessert!

Step 2 . The ingredients are ready

Step 3 . Add sugar into the egg whites in three times and beat them with an egg beater until they are wet and foamy. The egg whites of the egg beater form a small hook in advance

Step 4 . Add corn oil to egg yolk and stir well. Then add milk, flour and stir well. Add 1 / 3 protein and stir well

Step 5 . Add the remaining protein and stir well

Step 6 . Take half of the protein paste

Step 7 . The Monascus powder is diluted with hot water and added into the egg white paste to make it pink

Step 8 . Two color protein paste

Step 9 . Pour the original protein paste into the baking pan

Step 10 . to pave nicely

Step 11 . Squeeze the pink egg white paste into the flower mounting bag

Step 12 . To draw patterns, first draw horizontally with your fingers, and then draw vertically. Your fingers should poke into the bottom of the baking pan

Step 13 . Bake at 160 ℃ for 25 minutes

Step 14 . Tear off the greasy paper while it is hot

Step 15 . Roll it up and put it in the refrigerator for one hour

Step 16 . section

Step 17 . Sweet taste

Step 18 . Small whirlwind

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