Red velvet donut cake
By VicentaLakin
The day before yesterday, my grandson held my leg and said, "Grandma, I want a big cake!" He was made with soybeans. I always thought the cake was too sugary for the kids, so I rarely made it after. Yesterday, I made my girl an Olio cake, which they wanted to eat most recently, with cocoa powder, and I didn't dare to let the little one eat, so I got up early this morning and made this doughnut cake for the baby. I thought I'd go off and put on a chocolate coat, but the little guy can't eat chocolate, so let's go, get some cream and decorated and satisfy the baby. Six. The little one ate two at once。
Recipe Recommendations
- eggs of 3
- low-gluten flour 50g
- red rice flour 8g
- mustard olive oil 30g
- white sugar 30g
- yogurt 40g
- whipped cream 50g
- mango appropriate amount
- sweetening
- baking
- half an hour
- simple
Steps for Red velvet donut cake
1
When the yolk is separated, the yolk and oil are in the basin
2
It's full and even with yogurt, then even
3
The red chorus mixed with the low-band powder
4
And then sift into the yolk
5
To dry powder
6
The proteins are in an oil-free and water-free basin
7
Add sugar three times
8
If you're smug enough to have a dry hairble, you're talking about a straight pointer
9
Take about a third of the protein cream and mix it evenly with the yolk paste
10
Put the mixed paste into the remaining protein
11
Keep squirming with the flipping
12
It's in a bag of flowers. This mold works with a little bit more eggs. I don't think I've got enough power to do it for three eggs, six shells, three eggs
13
The oven is 140 degrees hot and ready for fire
14
A baked cake
15
Cut it across. Decorate it with cream
16
I can get a little bit more fruit paste. I'll get the mango。
17
And a plate of shells was baked, and the pictures were kind of colorish in the kitchen. It's a little thicker. It'll take two minutesRed velvet donut cake Make Tips
The total size of the formula is two dozen cakes。