Red velvet cake
By VicentaLakin
Ever since the tomato family had the red powder, they've been trying to make something out of it. The first time I saw red velvet was attracted to the color of the flaming red lips, and imagine the taste of it as soft as the touch of velvet? After one experience with a red velvet roll, today you make a famous red velvet cake, and then you find out it's supposed to be red velvet cake
Recipe Recommendations
- butter 60g
- fine sugar 150g
- eggs one
- cocoa powder 10g
- yogurt 120ML
- low-gluten flour 150g
- red rice flour 10g
- salt 1/2 teaspoon
- baking soda 1/2 teaspoon
- lemon juice 1 teaspoon
- vanilla extract few drops
- light cream 500G
- sweetening
- other
- several hours
- ordinary
Steps for Red velvet cake
1
Butter room temperature softened, with fine sugar twitching to smooth
2
Add egg fluids in groups, continue to stir up, so that butter and eggs are fully emulsed
3
Add red powder, vanilla, lemon juice and continue to be even
4
The sour milk is mixed, and the butter is thin enough to move
5
Flour, cocoa powder, salt, little soda mixed into butter, sifted with a razor
6
Smashed cake into the mold
7
After the shock, put it in a preheated oven of 180 degrees, baked it for 30 to 35 minutes, inserted it with toothpicks, baked the cake if no particles are brought out, then demoulded
8
Light cream with an electric egg-pumper to a wet blister
9
The cake is divided into two layers or one layer. Put some cream on every floor and make it a little flat
10
First, pile the top of the cake with thick butter, then use a machete, the tip of the knife towards the center of the cake, slowly turn the table, slowly wipe the top of the cake. Ping
11
And then you put cream on the side, and you put it vertically on the side of the cake, and you turn it around, and you put it on the side. Ping
12
Smash the cake, use the triangulation to follow the side, vertically on the side of the cake, turn the table, draw the bouquet
13
Then we'll use the triangulation, and we'll continue to draw the top
14
when it's done, put the cake in the freezer. the remaining light cream continues to eject to rigid bubbles. cut the oil paper into 5 centimetres of square paper
15
the minimitos cut it around 1 cm with scissors
16
Put the knobito on the pin
17
The small rose mouth was inserted from the 3 o'clock position of Gnometo and pulled one out
18
Turn around a round and a half in the left hand, right hand to the right, and then around a flower, and then at seven o'clock
19
then the rose mouth was inserted across the end of the flower bouquet, and the bouquet was higher than the bouquet of 0.1 cm, 90 degrees vertical to the bouquet, and the left hand was turned around. hana. a needle
20
The right hand squeezed out the petals and turned around and the right hand stopped pushing
21
the third piece was inserted from the opposite of the last stop, with a little lower than the previous one, about 0.1 cm
22
Keep moving the pins, right hand in hand, and pull out the petals
23
according to the above, each of the next petals is 0.1 cm lower than the last one24
Squeeze four to five, and the roses will be ready
25
When you're done, put the roses in the freezer for five minutes
26
Cake is moved to the tray with a razor and carefully placed on the cake with a scissors. And then you stick the rest of the cake scrapers around the bottom of the cake
27
A nice red velvet cake is ready