Super thick red velvet tornado roll, both attractive and delicious, with a delicate and soft texture.

First, we separate the eggs. There are 8 eggs (about 400 grams), separating the yolks and the whites. Freeze the egg whites for 10 minutes for later use.

Original batter: 4 egg yolks, 85g of milk, 45g of vegetable oil, mixed together. Red velvet batter: 4 egg yolks, 85g of milk, 45g of vegetable oil, 10 drops of red velvet liquid, mixed together.

Original batter: Sift in 60 grams of cake flour and mix evenly, set aside. Red velvet batter: Sift in 55 grams of cake flour and mix evenly, set aside.

Stir slowly over a pot of hot water, and after the batter feels slightly warm to the touch, set it aside for later use.

Next, we beat the egg whites. Take out 8 frozen egg whites, add an appropriate amount of lemon juice, and beat them slightly first.

Add 100 grams of white sugar in 2-3 portions while whipping, adding it respectively during the coarse, medium, and fine foam stages.

Send over to pick up the egg beater, it should have small flexible hooks on it.

Divide the beaten egg whites into 4 equal portions. First, add one portion to the plain batter and one portion to the red velvet batter, and fold them evenly.

Then each adds a portion of the egg white mixture and gently fold until well combined.

Line the baking tray with parchment paper in advance, and pour the plain batter as the first layer, spreading it evenly.

Then pour in the second layer of red velvet batter and smooth it out.

Use chopsticks to follow the snake's movement in an S-shape. Drag back and forth, then turn 90°, and drag back and forth again.

Tap it twice to remove large air bubbles, then put it in the oven. Preheat the oven to 170°C in advance and bake for about 30 minutes.

After taking it out, shake it to remove the hot air, place a sheet of parchment paper while it's still hot, and put it on a cooling rack to cool.

While the bread rolls are cooling, let's make the chocolate cream filling. Take 50 grams of white chocolate and 50 grams of heavy cream, melt them together over a double boiler into a liquid, and set it aside.

Take 100 grams of heavy cream and 10 grams of granulated sugar separately, and whip until it reaches a medium-peak flowing state.

Add the cooled chocolate cream and continue whipping.

Beat until it reaches about 90% stiff peaks, then set aside.

Take out the cooled bread dough, and make a diagonal cut at a 45° angle at the sealed part; this will make it rounder when rolled up. First, spread an even layer of cream. Then, at the starting point of the rolling, spread the cream into a small mound; this will make it easier to roll.

Lift the oil paper and push it forward, press it with your hand and slowly roll it up, use a scraper to help tighten it into a round shape, then place it in the refrigerator to chill for 2 hours.

It’s best to soak the knife in hot water before cutting, so the cut surface will look better.

Red velvet whirlwind roll, done O(∩_∩)O

I didn't chill it to set, so the cream is a bit soft, but the texture of this chocolate cream is super delicious.

The cake is super thick, but it melts in your mouth and has a delicate, soft, and fluffy texture.

The texture is delicate and soft, both visually appealing and delicious.

The only regret is that this time the outer skin wasn't peeled properly, and I cut off a layer, making it less perfect ε=(´ο｀*))) sigh