Red velvet cream cake
By VicentaLakin
Red velvet cream, cut sugar, tasted good。
Recipe Recommendations
- low-gluten flour 60g
- milk 40g
- eggs of 4
- salad oil 40g
- white granulated sugar 50g
- light cream 180G
- fine sugar 18g
- red rice flour 5g
- baking powder 2g
- lemon juice few drops
- sweetening
- roast
- ten minutes
- ordinary
Steps for Red velvet cream cake
1
Material for red velvet cakes, 50 grams of sugar for cakes; low-banded flour and a proper amount of bubble powder, and red chords for screening
2
Dissociate the protein, add 10 grams of sugar to the bowl of yolk, and hit the sugar melt with a manual omelet
3
Add oil and milk and mix them fully. Status
4
The powder is sifted twice and added to the yolk
5
It's full of yellow paste
6
Protein plus 5 drops of lemon juice with an electric omelet
7
Dig a spoon of protein cream into the yolk paste with a rubber razor
8
Pour the tattered cakes into the remaining protein creams, evenly
9
I'm going to put the cake in the middle of the oven, and I'm going to have to make adjustments in time
10
I'm going to have to dry it for a couple of minutes
11
180 grams of cream and 18 grams of fine sugar from the ice water to the cream with an electric eggmaker
12
Cake slices once completely cooled, put in the container, a piece of cake and cream
13
When it's packed, seal it in the fridge for 3-4 hours
14
Take out the cake and trim the surroundings
15
You can make the rest of the cake without wasting it, and then you can make it into a heart cake