Red velvet
By VicentaLakin
Seeing this red, she's really attracted to the red velvet cake, whether it's the beauty of her name or the beauty of her color, it shakes me, without the gloom of the decorations, with the sweet taste of happiness that conquers people in comparison
Recipe Recommendations
- egg yolk of 3
- corn oil 38 grams
- water 38 grams
- Yibai red velvet premix powder 1 Pack
- protein of 3
- lemon juice few drops of
- white granulated sugar 40 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Red velvet
1
(b) Fragmentation by hand
2
Add corn oil and mix it evenly
3
Add water and mix it evenly
4
(b) Sift in pre-blended powder
5
(b) Smuggled from the bottom with a manual egg to dry powder
6
A few drops of lemon juice were added to the protein, and sugar was added three times to the wet dry state
7
(b) Take a third of the protein cream to the yolk paste, evenly with a razor, and take the remaining half of the protein cream and continue to be even until the protein status is not seen
8
(b) Fall into the protein cream basin
9
(a) Continue to diversify evenly
10
Putting the face in the mold, shaking twice, shaking off the bubble inside
11
The oven is preheated at 170 degrees, placed in moulds, the temperature is moved to 150 degrees and roasted for about 40 minutes
12
When you're out of the oven, you're cold。Red velvet Make Tips
1. The temperature and timing of the bakery shall be adjusted to its own oven. 2. The moulds are 2 4 inches plus high circle。