Red velvet wedding cake

1

PREPARE ALL THE MATERIALS FOR THE CAKE BODY (A)

2

(B) STEREOTYPES ARE PRE-EMPTED (MATERIAL B) AND PLACED IN REFRIGERATION

3

LOW-BANDED FLOUR (A) AND POWDERED POWDER (A) WERE EVENLY MIXED EARLY AND SIFTED 2-3 TIMES

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(B) TO POUR LIGHT CREAM (A) INTO THE EGG BASIN, WITH A DEEPER BASIN

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(b) High-speed electric entanglement with an egg-beater, which will soon show a large print trail

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Don't stop, keep messing, slowly separating solid and milky liquids like tofu

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With a clean, finely veiled bag, which pours into the bag a shattering mixture

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(b) Squeeze the bag and separate the liquid from the tofu-like solid

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the last solid is soft butter, and the liquid is cheesemilk. my light cream, around 200g, ended up with 125g cheese and 80g soft to butter

10

60 g butter mixed with sugar (A) and salt (A) and added to butter once

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(B) THE USE OF ELECTRIC EGG-BEATERS TO CAUSE HIGH-SPEED DISTURBANCE TO THE BASIC MELTING OF SUGAR (A) AND WHITE BUTTER

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EGGS (A) WERE DISPERSED EARLY AND ADDED TO BUTTER PASTE TWO TO THREE TIMES, EACH TIME UNTIL THE LAST EGG FLUID WAS FULLY ABSORBED

13

Finally, the butter paste is slid to a smooth, luminous state

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(B) SIFTING OF A MIXTURE OF RED POWDER (A) AND COCOA POWDER (A) INTO BUTTER PASTE

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We're gonna use a rubber razor

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Add rum (A) to the milk of 125 g, evenly mixed

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Add a third of the amount of cheese to the butter paste

18

Scratch it evenly

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筛入1/3量的粉类混合物（A中的低筋面粉和泡打粉），同样Scratch it evenly

20

Repeat step 17 ~19 and insert liquids and powders in the butter paste in three alternations and evenly mixed

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The oven preheats 190 degrees. Pump the cake into the mold, and slit it a few times on the table

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After preheating, the mold is sent to the oven, the middle layer, up and down the fire, 180 degrees, and baked for about 25-30 minutes, until the cake swells, and when the toothpicks are inserted, it pulls out the non-gludge. When baked, the oven is released, the cake is withheld on the grilled web, the face is baked, and it is cooled

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(a) The bouquet containing the bouquet

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(B) THE ADDITION OF FINE SUGAR (C) AND RUM (C) IN DECORATIVE CREAM (C) FOR DISTRIBUTION TO 7-8, I.E., LARGE TEXTURES

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(b) Placing light cream in herbs, where it is frozen

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When the cake is completely cooled, the light cream is squeezed into the middle of the heart and the razor is slightly flattened

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in the middle, a micro-cheese cake is put in the middle

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The type of flower that you like when you squeeze it with light cream in the blanks

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It's about 30 minutes cold, and you can eat it with a mint leaf and a dried rose petal。

Here's butter and cheese. I made it myself with cream. Leather cream is released to the oil-water-separated state, and the liquid is found to be extremely cheesy and the solid part is butter. It's important to note that the butter here doesn't have to be too dry, but it's mixed with cheese; and I chose sugar, not powder, because it's better to make a taste. However, it is difficult to stave off with coarse sugar; 3. egg fluids must be added in fractions, and each of the egg fluids added must be even with butter for the next time so as to avoid oil separation; 4. I have added less cocoa powder, because the amount of cocoa powder is too large to make cakes dark and bitter; 5. Coca powder and red powder mixtures can also be added behind and dry powder, which I add in advance, in order to achieve a better mix; 6. bubble powder must be selected for imported aluminum-free powder; 7. liquids and dry powder should be added, both to avoid oil-water separation and to reduce the risk of flouring; 8. The specific bake time and temperature should be adjusted to the reality of the individual ovens. Five minutes before the bake ends, you can try it with a toothpick, and if you insert it and pull it out, there is no glue on the toothpick, it is baked。