Biscuit for roll Red velvet

I have already shared with you a recipe for a tall red biscuit for a Red Velvet cake . In addition to the biscuit for the cake, I also bake a red biscuit for the roll . Its recipe is slightly different from the recipe I bake for the cake. After all, you don’t need to fold the cake layers, but we definitely fold the biscuit cake for the roll and it should not break or crack. To avoid this, we start the dough for the biscuit on kefir with butter. All the nuances of preparing dough and baking biscuit cake for rolls in a step-by-step recipe with a photo.

We will need:

• 3 large chicken eggs (caliber D-0);
• 1/3 teaspoon fine salt;
• ½ st. spoons of fresh lemon juice;
• 165 grams of sugar + 5 grams of vanilla sugar;
• 120 grams of wheat flour (extra grade);
• 1 st. a spoonful of cocoa powder (with a slide);
• 1.5 teaspoons of red food coloring (I have Red-Red gel);
• 1.5 st. tablespoons of vegetable oil (odorless);
• 50 ml of 3.6% kefir + 0.5 tsp of soda.

How to make Red Velvet Biscuit

Preheat the oven to 170°C. Cake baking dish 30 cm x 40 cm.

We begin to prepare the dough by placing all the eggs in the mixer bowl and beat. As soon as the eggs have turned into a homogeneous mass, add salt with sugar and lemon juice. Beat at high speed until fluffy and viscous mass. It is better to use fine sugar or to punch sugar with a blender before using it. Then it quickly connects with the eggs. With the correct beating of eggs, sugar should not be felt between the fingers when we rub a drop of the resulting mixture. Add vegetable oil and beat again.

We combine kefir with dye and soda in a tall glass, as the mass will begin to grow in volume. Sift flour and cocoa together. First add half of the flour mixture and beat. Then pour in the entire portion of kefir with dye, beat. Then comes the turn for the second part of the flour mixture. Roll dough is ready.

We cover the baking sheet with Teflon food paper, do not lubricate it with anything. Pour the dough for the roll and level it. Bake until dry. That is, check readiness with a wooden toothpick or skewer. On average, my cake is baked for 12-14 minutes. I start checking it with a skewer after 10 minutes. The main thing is not to overdry, otherwise it will crack at the moment of folding.

We pull the finished cake by the parchment from the baking sheet, take the corners of the paper and turn it over on a towel. We remove the paper.

Now, put the tip of the towel on the cake and roll it into a roll so that the towel gets inside the cake and prevents it from sticking together while it cools.

The time of complete cooling at room temperature is about 3 hours. It is impossible for the cake to remain warm, your cream will flow.

After cooling completely, the cake holds its shape well and does not crack. It is completely ready to apply cream impregnation Red Velvet Biscuit Roll .