@autumn.kitchen: Red 🔥 Hurricane Cakeroll May I present the red hot version of Hurricane cakeroll. Red has been on my bucket list and I finally managed to tick it off. With my preference for natural ingredients, I used red yeast rice powder. For chocolate and matcha versions, visit my earlier posts in my page. *Recipe* Yolk batter 5 egg yolks 55g milk 50g corn oil 60g low protein flour (cake flour) Meringue 5 egg whites 50g sugar 5g lemon juice Red paste 7g red yeast rice powder 15g hot water Method ➡️ add milk and oil together, mix till combine ➡️ sieve the flour in and mix into paste ➡️ add the yolks, mix well ➡️ beat egg whites and lemon juice with high speed ➡️ add 1/3 sugar when big bubbles seen ➡️ continue beating and add 1/3 sugar when meringue form finer bubbles ➡️ add last 1/3 sugar when meringue shows some line while beating ➡️ beat meringue to medium peak ➡️ fold 1/3 of meringue to the yolk batter ➡️ pour back the batter to the balance meringue and fold well ➡️ weigh 180g batter in a separate bowl, scoop out a few tablespoon and mix with red paste then pour back and mix into red batter ➡️ keep the red batter in a piping bag ➡️ pour the plain batter onto a 28cmx28cm pan ➡️ pipe the red batter on top ➡️ use finger or spoon to draw lines in the cake batter ➡️ finger shall touch the bottom of pan all the time without breaking ➡️ once done drawing one direction, turn the pan around 90 degree and repeat the same ➡️ bake at 150C 30mins or until it is tanned. ➡️ leave on cooling rack with the tanned skin facing up ➡️ when it is slightly cooled and still warm, flip over and peel off the paper. ➡️ ensure the cake lines are parallel to your body before rolling up the cake #cakeroll #swissroll #hurricanecake #hurricaneroll #redhurricanecake #redyeastrice #飓风卷 #旋风卷 #瑞士蛋糕卷

Chiew See

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Thursday 18 July 2024 13:06:33 GMT