🍓 Caramel Sea Salt and Red Velvet Roll 🍓
Black cherry wrapped in red velvet roll
Served with caramel flavored cream
The best Kiri cheese in the world is added to the cream
Full of cheese and milk
🍰
Preparation steps:
Red velvet cake embryo: 1100G per plate, two long rolls per plate
Egg yolk paste:
210G egg yolk, 95G butter, 100G milk, 80G low-gluten flour, 5G corn flour, 50G sugar, 1G salt, 20G cocoa powder, 5G red color paste
step:
Blend the cocoa powder with butter (to form a liquid after hydration), then add milk, and mix the red color paste evenly (add sugar in three times during the mixing period), add low-gluten flour and corn flour, mix well, and finally add egg yolk and mix well
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Meringue:
Protein 380G, sugar 150G, lemon juice 5G
step:
Add the egg whites with sugar and lemon juice and beat to seven to eight minutes
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Butter cream:
Whipping cream 500G, icing sugar 40G, kiri cheese 60G (adjust according to this ratio)
Cake decoration:
Strawberry, blueberry, white chocolate flower, matcha chocolate bar
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Final steps:
①Add the meringue to the egg yolk paste three times
②Preheat the oven at 170°C for 10 minutes, put the evenly reproduced cake batter into the oven, and bake at 170°C for 24 minutes
③Mix the whipped cream, sugar, and kiri cheese until 8-9 minutes
④Cool the red velvet cake embryo, spread the whipped cream, put black cherries on it, roll it up and put it in the refrigerator
⑤Cut the refrigerated red velvet cake into 6~8 pieces, decorate the flowers, decorate with strawberries, blueberries, white chocolate flowers and matcha chocolate bars, and it is done!
Life-and-share 
Blair 
lay 
Jason