Red velvet cake
By VicentaLakin
The red velvet cake has been my weed for a long time, and it's time to make it. The red is colored with natural red corn, not too heavy, and it feels good. The center of the heart is made of cream, which is better than cream. The cake itself was already very sweet, so I made a face with homemade yogurt. It's really light cream, but it tastes good. The material in figure 1 below is the whole of the cake, but because the oven can only bake one at a time, in the course of the operation I present only one of the cakes. Another cake works the same way。
Recipe Recommendations
- eggs of 10
- cake mix 260 grams
- white sugar 200 grams
- butter 100 grams
- milk 80 grams
- red rice flour 10 grams
- light cream 250 grams
- homemade yogurt appropriate amount
- milk fragrance
- baking
- several hours
- divine level
Steps for Red velvet cake
1
We're ready for both parts of the cake. Okay
2
The inner walls of the mold are evenly painted with butter, then a layer of powder is sprayed and stored in a freezer (the butter and flour are out of weight)
3
From this stage to the end of the cake system, it's all a cake: five eggs in the bowl, 100 grams of sugar, sugar, sugar, sugar, sugar
4
130 grams of cake powder mixed with 5 grams of red powder sifted
5
50 grams of butter and 40 grams of milk in the bowl, melt from the water or with low temperature in the microwave, remain in the hot water and avoid another condensation of butter, to be removed from the water after the flour is sifted into the basin
6
With a mixer, the eggs are out, the egg is up, the egg is down for 10 seconds
7
Re-screen the powder into the egg paste; then the oven starts preheating 150 degrees
8
Make sure the flour and the egg paste are evenly mixed in a way that's up and down
9
The melted milk melts slowly down the pelvis
10
ONCE AGAIN, IT'S BLENDED EVENLY, AND THE DIRECTION OF THE FLIP CAN BE A "J" ONE, WITH A TWO O'CLOCK TO EIGHT O'CLOCK TO THE FACE, AND THE BASIN TO THE BACK
11
Pour a little bit of light cake into one of the molds, a little bit of a shock and a bubble
12
I'm in the middle of a preheated oven, and my cake position is in the lower middle. I'm 150 degrees above, 140 degrees below, 60 minutes of roasting, and I feel a little bit hot when I get out of the oven
13
When you're out of the oven, shake a few more, and then you'll hang it on the hanger
14
Once the two cakes are ready, they'll be deformed, they'll cut the smooth surface with a knife, and they'll take two cakes. Get up and fix the shape
15
Softened butter smooths down and goes into a freezer of light cream for more than 10 hours, 20-30 grams of white sugar, because if it wasn't a flower, I'd use Nestle light cream
16
Fill out the cream in the cake
17
Distinguishing the next piece, matching the two cakes and freezing them in the fridge for over an hour
18
A proper amount of raw yogurt is taken into the bag and can be added to the yogurt, depending on taste, or used as a liquid light cream shower. I thought there was a lot of sugar in the cake and cream cream, so I used yogurt to get better
19
Make the shower the way you like it, and the cake will be ready! I put the sour yogurt in a swirling bag, wipe the face first, then squeeze the yogurt on the edge, so the sog yogurt comes down
20
Product Advantage
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Product Advantage
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Product AdvantageRed velvet cake Make Tips
This is a sponge cake practice, so the mold must be fully polished and dried and then rewinded in the freezer, which makes it easier to remove the mold; because of the peculiarity of the mold, it is not recommended to be made with a kamikaze cake; the amount of red powder can be increased by personal preference; the time and temperature of the cake to be baked should be adjusted to the home oven。