Gradually red velvet
By VicentaLakin
What I do is six inches. If I do eight inches, double it
Recipe Recommendations
- eggs of 2
- fine sugar 30g
- milk 200g
- low-gluten flour 85g
- butter 15g
- salt 0.5g
- red velvet solution appropriate amount
- light cream 400g
- vanilla extract appropriate amount
- sweetening
- fried
- an hour
- ordinary
Steps for Gradually red velvet
1
Two eggs
2
Add Snack
3
I don't need a break
4
Then join the milk and keep it even
5
Then you sift in low-banded flour
6
Keep squirming with the balls
7
Add melted butter
8
A little salt
9
It'll be more subtle to mix a flat face once
10
After a sifted paste, put on a shampoo
11
Take out the frozen pasta and fry the skin with a pan
12
Because it's a gradual change of colour, we'll fry three sheets each, add a little red velvet solution each time. Red
13
Fry it up and fix the edge with a six-inch mousse
14
Cream of cream and sugar and vanilla to seven
15
Then you can assemble the cake. The color is deep to shallow
16
Put a little light cream on it
17
Smash it with a machete
18
Then we'll cover the second floor
19
In that order, wipe the whole cake, I wipe the rest of the cream on the surface and on the side, and I don't cover it completely, creating a natural gradual color pattern
20
And then it was done with the decorations
21
Completed Chart