Red Yeast Custard Chiffon Roll

Red Yeast Custard Chiffon Roll

Overview

The romantic pink color is here~~ This time the cake did not collapse. In the past, it collapsed every time I made it so that I didn’t even recognize it. Today I finally found the answer. It turns out that every time I thought the meringue was over-beaten or even watery, it was wrong. It was not over-beaten, but not enough... Today's cake roll didn't look good, but it tasted very good, soft, and I was very satisfied with the internal structure. Yes, the standard of satisfaction has been lowered too low, haha~~

Tags

Ingredients

Steps

  1. Separate the egg yolks and egg whites into a clean, oil-free and water-free basin.

    Red Yeast Custard Chiffon Roll step 1

  2. Weigh out the flour and mix with salt.

    Red Yeast Custard Chiffon Roll step 2

  3. Add salad oil and milk to the egg yolks and stir evenly (each ingredient needs to be stirred evenly before adding). Sift the flour and salt into the egg yolk batter.

    Red Yeast Custard Chiffon Roll step 3

  4. Mix well with a hand mixer. Don't over mix, just mix evenly.

    Red Yeast Custard Chiffon Roll step 4

  5. Add 2.5g red yeast rice flour and continue to stir evenly.

    Red Yeast Custard Chiffon Roll step 5

  6. Pour a few drops of white vinegar into the egg whites.

    Red Yeast Custard Chiffon Roll step 6

  7. Use an electric mixer to beat at high speed until foamy. Add 1/2 caster sugar.

    Red Yeast Custard Chiffon Roll step 7

  8. Beat at medium speed until wet peaks form. When you lift the whisk, it will have long sharp corners. The meringue in the basin will quickly disappear after lines appear. At this time add another 1/2 caster sugar.

    Red Yeast Custard Chiffon Roll step 8

  9. Turn to low speed and continue beating until dry peaks form. Lift the sharp corners in the egg beater basin and keep them upright without retracting. There are also short upright small corners on the egg beaters.

    Red Yeast Custard Chiffon Roll step 9

  10. Add 1/3 of the egg whites into the batter, and use a rubber spatula to quickly stir up and down evenly. At this point the oven begins to preheat.

    Red Yeast Custard Chiffon Roll step 10

  11. Then pour the evenly mixed batter back into the remaining 2/3 of the meringue, and mix evenly again quickly. Be sure to stir quickly to prevent the meringue from defoaming, and do not stir in circles.

    Red Yeast Custard Chiffon Roll step 11

  12. Pour the mixed batter into a rectangular baking pan lined with greaseproof paper.

    Red Yeast Custard Chiffon Roll step 12

  13. Smooth the surface with a scraper.

    Red Yeast Custard Chiffon Roll step 13

  14. Put it in the oven, middle layer, heat up and down, 165 degrees, 18 minutes.

    Red Yeast Custard Chiffon Roll step 14

  15. Take the cake out to cool. Take a little custard sauce and put it on the cake body, spread it evenly with a spatula to make a thin layer.

    Red Yeast Custard Chiffon Roll step 15

  16. Place the remaining custard into a piping bag fitted with a piping tip.

    Red Yeast Custard Chiffon Roll step 16

  17. Squeeze a thick layer of custard sauce 1-2cm from the bottom. If you like, you can squeeze a few more strips.

    Red Yeast Custard Chiffon Roll step 17

  18. When pulling up with the help of oil paper, roll up the cake.

    Red Yeast Custard Chiffon Roll step 18