Red velvet milk cap roll

1. Separate the egg yolk and protein, and put the cake embryos into two oil-free and anhydrous egg beaters: 4 eggs, 50 grams of milk, 45 grams of corn oil, 5 grams of condensed milk, 40 grams of fine sugar, 8 grams of red velvet liquid, 3 grams of cocoa powder, and 60 grams of low gluten flour.

2. Add milk, corn oil, condensed milk, and fine sugar to the egg yolk bowl, and stir well with egg whisk.

3. Drop in the red velvet liquid and continue stirring evenly.

4. Mix cocoa powder and low gluten flour, sieve in the egg yolk batter.

5. Use the technique of egg drawing to create a "Z" shape, and mix it into a delicate, even, and particle free batter.

6. Add granulated sugar to a protein bowl at once, use an electric egg beater to turn on at medium speed, and beat in circles along the wall of the bowl.

7. The protein cream is wet and foamy, which is fluffy and delicate. Gently lifting the egg beater can pull out the large curved hook.

8. Take one-third of the protein cream, put in the egg yolk batter, stir roughly with a silicone scraper, and then pour it all back into the protein bowl.

9. Continue to stir with a silicone scraper, cut in from the center of the egg beater, press against the bottom of the bowl, move in the 8 o'clock direction, reach the wall of the bowl, and then return to the center. At the same time, rotate the egg beater counterclockwise by about 30 °, repeat the above action until the batter is thoroughly stirred evenly.

10. Pour the batter from a height of about 20cm away from the desktop into a baking tray covered with oilcloth. Use a silicone scraper or scraper to smooth the surface of the batter, then gently drop it a few times to create large bubbles.

11. Put it into the preheated Baicui PE5400 oven, heat up and down at 170 ℃, and bake the middle layer for about 18 minutes.

12. Immediately after being fired, gently drop the baking tray a few times, shake out the hot air, and hang it upside down on the drying net to cool.

Add 18g of fine sugar to 13.200g of light cream, use an electric whisk to beat at medium speed until stiff, and refrigerate for later use.

14. After the cake embryo is cooled, tear off the oilcloth, face up, and place it on a clean piece of oilpaper. Cut off the hard edges on the left and right ends, and cut the top and bottom ends diagonally.

15. Spread the whipped cream evenly on the cake embryo, without filling it all around, leaving some space.

16. With the help of a rolling pin, roll up the cake embryo, tighten it a bit, close it and press it on the bottom, wrap it in oil paper, and refrigerate for 2 hours to set.

Mix 17.150g of light cream with 12g of fine sugar, beat until 6 parts are evenly distributed. Clear lines can be seen and flow slowly. Add yogurt and stir well with a silicone scraper.

Cut the cake roll into 6 portions.

19. Place the cut side up on a plate, drizzle an appropriate amount of milk on the top, and garnish with strawberries and a little cake crumbs.