Red Velvet roll cake
There's a color you can't leave out for Christmas It's red and green! Among them, the intensity of red is very attractive! I made a red velvet roll cake I put in cocoa powder and vinegar to give it a color, but I simply didn't put in anything else, but I just colored it with a red color I'm worried because it's an additive, but I think it'll be okay because I added a small amount..The cream you put in the inside has a soft milk scent~! I made it with mascarpone cheese and whipped cream As charming as the color, the taste was charming! Red Velvet roll cake! Let's make it
4 serving
Within 60 minutes
초록바람N
Ingredients
  • Eggs
    5ea
  • Sugar
    12g
  • egg
    5ea
  • Sugar
    75g
  • Soft flour
    85g
  • corn starch
    25g
  • Vanilla Extrack
    1ts
  • canola oil
    25g
  • Milk
    35g
  • mascarpone cheese
    200g
  • Sugar powder
    30g
  • whipped cream
    170g
Cooking Steps
STEP 1/8
First, make a cream and keep it refrigerated. Put the whipped cream in a cold state and put it on the foam for 60-70%. Gently dissolve mascarpone cheese and add sugar powder to it and mix well. Add fresh cream to mascarpone cheese, mix well, and whip. To make it easier to roll, sweep to a moderately firm level.
STEP 2/8
Create a sheet. Beat in the yolk well, add sugar A, and whip to ivory color.
STEP 3/8
For the whites, divide the sugar B into three times and make a meringue with a slightly curved tip. Add a little bit of red pigment here and mix well with the first level of the hand mixer.
STEP 4/8
Add the yolk to the colored meringue and mix well in step 1. Add sifted flour and cornstarch to this and mix well with a big motion.
STEP 5/8
Mix the canola oil, milk and vanilla extract well together, then remove some of the dough and mix well into the dough and mix in a big motion. At this time, it is good to mix canola oil and milk in a lukewarm state that is not too cold.
STEP 6/8
Pan the finished dough into a parchment pan, flatten it with a scraper, and drop it slightly on the floor to arrange the dough. Bake for 15 to 20 minutes in a preheated oven at 170 to 180 degrees. It's solid when you touch the middle, and if there's nothing on the skewer, it's cooked.
STEP 7/8
When the finished sheet is a little lukewarm after cooling, place the top of the sheet upward on a wet cloth and cut the ends diagonally. Apply the pre-made cream thickly on the front and thinly on the back.
STEP 8/8
Roll it tightly from the front with a cotton swab, and leave it in the refrigerator for 30 minutes to an hour when the roll shape is completed. If you organize both ends of the roll cake, a charming red velvet roll cake is completed!
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