buttermilk velvet cake
By VicentaLakin
my husband's friend asked me to eat this, so i searched for the squares, and the first time i did the sour cream failed, and then i found this buttermilk version, and then i wrote about the way buttermilk was made, and the cake was made so thin and wet that it wasn't as dry as it was outside
Recipe Recommendations
- unsalted butter 78 grams
- eggs one
- sugar 60 grams
- cocoa powder 10 grams
- red rice flour 5 grams
- 䓤 165 grams
- baking soda 1/2 spoon
- white vinegar 1/2 spoon
- salt 1/4 spoon
- low-gluten flour 170 grams
- vanilla extract 1/2 spoon
- sweetening
- roast
- a day
- ordinary
Steps for buttermilk velvet cake
1
The salt-free Butter Room softened, with sugar2
Add egg fluids three times, and every time you do it, you'll have to have a full discharge and a new egg fluid3
It's a hairy state. It's a feather4
Then you add one third of the sifted powder, cocoa powder, red powder and salt, evenly mixed5
add one second of the buttermilk, mix it evenly, add one third of the filter, then add the rest of the buttermilk, and then we'll put the rest of the powder in the vanilla. even6
Little soda mixed with white vinegar pouring into the powder and mixing it up quickly7
Put it in the pre-heated 175-degree oven. 20-30 minutes. According to the home oven. Freeze8
The last flower is fine