Red velvet strawberry cake
By VicentaLakin
I wanted to be a crystal ball at Christmas, but red velvet was too soft to hold the weight of a crystal ball, so I changed the strawberry cake for a while. The main ingredient is the material of the red velvet cake, the sauce is cream and strawberries
Recipe Recommendations
- low-gluten flour 60g
- milk 40g
- eggs of 4
- butter 40g
- white granulated sugar 50g
- red rice flour 5g
- baking powder 2g
- decorative cream 150g
- strawberry half a box
- sweetening
- roast
- several hours
- simple
Steps for Red velvet strawberry cake
1
Fill it up, red powder, low powder and powdered powder
2
Separate yolk and protein
3
40 G OF WHITE SUGAR IS ADDED THREE TIMES TO THE PROTEIN, AND THE PROTEIN IS COMPLETELY OUT
4
10 G OF WHITE SUGAR IN YOLK
5
Butter-heated fluids pour into the yolk and then milk
6
Sift low pink puffs into the yolk with a rubber knife
7
Put the mixed yogurt in the protein and mix it with a rubber knife
8
We'll put oil paper on the grill, pour in the mixed paste, blow out the bubbles and heat the oven
9
The oven's 160 degrees, 20 minutes. When you're done, you're cool and you're gonna tear the oil out
10
Wash the strawberries and cut them vertically into four pieces
11
I'm going to have to go with the cream until the triangulation doesn't go away
12
With a meal job, the red velvet cake comes out of three circles
13
Put cream in the middle of the cake
14
Put butter on the face of the cake with a machete15
The rest of the cream is put in the bouquets, and the wreaths are squeezed out of the cake and placed with strawberry decorations. A strawberries are divided into four pieces, a large piece is put outside, a small piece is put in a circle, and a full one is put in the middle。
16
I suggest you cut it with a sawknife, or it'll be like me
17
The rest of the velvet cake is not wasted. Okay
18
Squeeze the cream on it, set the strawberries, cut the pieces into square cake. TeaRed velvet strawberry cake Make Tips
The piping cream is plant-based and holds its shape well, but the texture is just average. If you are making the red velvet square mentioned later, you can use dairy-based cream for a better texture. Be sure to move quickly during steps 4-6, otherwise the egg whites might deflate easily. Alternatively, you can prepare the yolks first, then wash and dry the whisk thoroughly before beating the egg whites.