A red velvet fruit cake

By VicentaLakin

A red velvet fruit cake

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Steps for A red velvet fruit cake

  • Make A red velvet fruit cake step 0
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    Heavy preparation material by square. It includes cake decorations. Low-banded flour sift。
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    First, we'll separate the egg from the egg yolk。
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    the yolk is mixed with 10 g or so fine sugar. just mix it evenly, and don't have to mix it all the time。
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    The corn oil is added three times to the yolk and is to be evenly mixed each time and then added the next time。
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    The milk is then added to the yolk paste twice, and the same mix is even and added to the next one。
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    Sift the red powder into the yolk basin。
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    Low-banded flour sifted into the basin with a razor。
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    The smoother yolk paste is fine and smooth, and is left behind。
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    Now I'm going to give you some protein, and I'm going to add three to five drops of lemon juice to the protein, and I'm going to give you some protein。
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    when the protein appears in fish eye form, i.e., larger bubbles, it is added to about 10 g of fine sugar and continues to pass out。
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    it continues, and later the bubble disappears and becomes evenly small bubbles, and then it continues to be filled with about 10 g of fine sugar and continues to pass out。
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    when the protein becomes thicker, as illustrated, the last 10 g fine sugar can be added again and the circulation continues。
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    Send it to the state you want, where you need to get a wet hair bubble, that's to say, an egg-beater with a big hook。
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    One third of the protein is added to the yolk paste and is rolled with a razor. Preheat ovens, 175 degrees, 5-10 minutes。
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    TO FLIP AN EGG YOLK PASTE REQUIRES A J FONT TO FLIP, OR TO FLIP UP AND DOWN, AND NOT TO DRAW A CIRCLE TO PREVENT A BUBBLE FROM GOING OUT。
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    The mixed yolk paste goes back to the protein and continues to flip evenly。
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    This time, I'm using a 28-thirty-eight square dish with oil paper in it, and I'm sorting it out。
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    spoiled faces at a height of 20 cm above the desktop, down below, with a razor. and then a few strokes on the table and the air inside。
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    Send it to the preheat oven, up and down 170 degrees, and bake for 20 minutes.
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    The face in the baking is still pretty, with no cracks. Satisfied。
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    The stove is also beautiful, and when it is released, a new oilpaper is placed on it, which is then re-stuffed on the cool web and unmasked. It's cool
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    The cake must be fully cooled, and then the cream will melt
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    Take out the favorite mold on the cake piece, carve out what you like, and I chose the circle and the heart。
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    Slice the cake pieces in turn, take them out, stand by。
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    the light cream was poured into the egg basin, and 5 g of butter was melted with a microwave, which was added to the light cream and then added to 30 g of fine sugar, which began to pass out。
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    It's only possible to give light cream a thick 8-9。
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    We put light cream in the bag, and We used a round mouth。
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    Pick up a piece of cake with light cream on it
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    Then put on the fruit that he likes, and We put monkeys。
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    More light cream, put it on the monkeys, put the cake on it, keep working, make three to four floors。
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    I have added some of the remaining light cream to the red edible pigment, turning it into pink, either to change colour or to continue to use white。
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    There's a little bit of fruit on top of it. I've got the monkeys
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    There's another one. It's heart-shaped. It's just as delicious and beautiful。
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    Take a look at the finished map, Maddy

    • A red velvet fruit cake Make Tips

    Soft and tempting red velvet cake, paired with fresh light cream and sweet and sour fruit, is simply irresistible.

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