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!
lay 
Jason