Red velvet vortex cake
By VicentaLakin
Red velvet cake is a traditional cake with cream cheese or chocolate and whiskey. Unlike normal red velvet cakes, this velvet cake is vortex-typed and tastes like something else。
Recipe Recommendations
- egg yolk 84g
- fine sugar
- low-gluten flour 70g
- cream appropriate amount
- protein
- milk 53g
- salad oil 45G
- red rice flour 10g
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Red velvet vortex cake
1
A red velvet cake
2
Mixed milk and salad oil to emulsion
3
Join the yolk and mix it evenly
4
Sift in flour and red chords, manually mixing with no particles
5
Put the sugar in the proteins and send it to the hard stage
6
1/3 of protein mixed with yolk
7
And then we're going back to the protein, from bottom to top, to even the protein with the yolk
8
Pour the face down to the grill with the oilpaper
9
put it in the 3rd floor of the depp oven, 175 degrees and 18min
10
move the baked cake to the cooling shelf, and then the average cut to about 4 cm wide
11
It's a smooth-painted cream
12
Roll the first cream inside, and the next one continues
13
Put the rest of the cream on the surface and on the side, and then make a few decorationsRed velvet vortex cake Make Tips
Before placing the cake in the oven, be sure to tap it gently to release large air bubbles for a finer and more even texture; you can brush a layer of syrup on the cooled cake to better bind the cream and cake together; heavy cream requires 9% sugar added to enhance the flavor.