Red velvet cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 280 grams
- butter 114 grams
- sugar 150 grams
- eggs of 2
- red rice flour 30 grams
- cocoa powder 20 grams
- green lemon of 2
- vanilla extract few drops
- milk 140 grams
- cream cheese 250 grams
- cream 100 grams
- powdered sugar 50 grams
- milk fragrance
- roast
- several hours
- senior
Steps for Red velvet cake
1
Squeeze fresh lemons and squeeze out the juice to filter out the seed
2
(a) Rapid rush into milk
3
For a moment, about 10 minutes, it can be seen that there is some condensation underneath, so that the cheese is finished
4
(b) Softened the butter room with fine sugar until it was white
5
Once the eggs have been broken up, they are added to the butter, and each of them is evenly added to the next
6
(b) The combination of sifted red powder, cocoa powder, vanilla and powdered powder
7
One third of cheese milk, evenly mixed
8
One third of the powder is sifted and evenly mixed
9
Then one third of the cheese will be poured and then the powder will be screened; the cheese and powder will be added in turn
10
(a) Smuggle and load two six-inch modules
11
160 degrees, 40 minutes, in the lower middle of the oven
12
Toothpicks in and out of the paste, and they're out of the cold
13
(b) Softening of cream cheese and butter
14
Add sugar powder and even animal cream and a few drops of lemon juice
15
17. Two cakes are sliced separately
16
Take some cheese cream, evenly coated in the middle of and around the cake
17
Add some red colours to the rest of the body and mix it evenly
18
(a) Filled in a six-tooth mid-mode star's mouth pocket
19
First, the top surface is squeezed out of the circle along the edge, and the flower is squeezed into the circle
20
Re-involved red colours, evenly mixed
21
It then continues to circle down and forms a piece of flowers; it gradually deepens the colour
22
Squeeze excess cake pieces into small pieces
23
Part in the middle of the cake, with a spoon around the edge
24
Such a beautiful red velvet cake is finished。Red velvet cake Make Tips
One of the important ingredients of red velvet is the cheese milk (buttermilk), which is used as a way to squeeze lemons into juice and add full milk fat, without a mix or 10 minutes of static, to become Buttermilk ' s substitute; 2. With regard to the flowering method, we simply have to be prepared to squeeze cookies with a slightly tilted mouth, so that there is as little space in the flowers as possible。