Red Velvet Strawberry Cake Roll: Milk 50g｜Corn Oil 50g｜Low Gluten Flour 52g｜Red Yeast Flour 8g｜Red Velvet Liquid 4 drops｜Eggs 5｜Lemon Juice a few drops｜Salt 1g｜Fine Sugar 50g

1. Milk + Oil Stirring Emulsification

2. Low Flour, Red Yeast Flour sifted and added into the mix

3. Add Egg Yolks and mix well, and add the red velvet liquid. Velvet liquid mix well

4. egg white plus race trapped lemon juice, salt whipped, sugar added in three parts, beat until the big curved hook

5. 1/3 of the egg white into the batter mix well, and then pour the batter into the rest of the annihilation of the protein batter mix well

6. baking pan lined with a tarpaulin, pour in the batter, gently shocked into the oven

7. preheat the oven ahead of time, upper and lower heat 180 degrees for 17 minutes

8. Remove from the oven and shake out the heat, spread greaseproof paper on the table, invert and tear off the greaseproof cloth, then turn over and tear off the greaseproof paper

9. Let cool, then spread a layer of cream, arrange the strawberries, and then megawatt change the concept of strawberries with cream cover, roll up, and put it into the refrigerator to chill for 2 hours

10. After chilling, take it out, cut it into cubes, squeeze the cream on the top, sprinkle with chopped dried strawberries, and arrange it with Fresh Strawberries