Red Velvet Jam Cake Roll

1. Cut butter into small pieces and put 15 grams of milk on an induction cooker. Bring to a boil over low heat and turn off the heat

2. Immediately add the sieved low gluten flour and quickly stir the batter evenly

3. Add the remaining milk and mix well

4. Add one whole egg and three egg yolks in portions to the butter batter and mix well

5. Pour three egg whites into an oil-free and water free bowl, add granulated sugar in three portions and beat until moist and foamy. Lift the egg beater to create a small hill corner

6. Take one-third of the egg white and mix well with the egg yolk batter, then pour in the remaining egg white batter and mix well

7. Take 100 grams of batter and add red yeast powder to mix well for coloring. Pour the prepared batter into the original batter and mix slightly. Do not mix for too long to avoid defoaming and color mixing without texture

8. Pour the batter into a baking tray lined with oil paper, use a scraper to smooth it out, gently shake off any excess bubbles, preheat the oven to 180 degrees, and bake on high and low heat for 11 minutes until it is elastic and easy to color. If baked too long or too dry, the cake will crack when rolled up

9. Add fully refrigerated light cream to granulated sugar and use an electric mixer to beat until about 80%. Add an appropriate amount of whipped cream and mix well

10. Place the colored side of the cake upwards and evenly spread the cream, leaving a small amount at the edges to avoid exposing the cream when rolling up the cake.

11. Gently roll up the cake roll, tighten it tightly, seal it, refrigerate and set it, then take it out and cut it into pieces for consumption