Whirlwind roll cake roll
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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