Red velvet cream cake

By VicentaLakin

Red velvet cream cake
Red is the main color for Christmas, especially in the holiday atmosphere. Red velvet twirl is easier to make, colorful, and unique scent, and I think Christmas is a full score. Plus cream-noodles and fruit stubs, good-looking ones。

Recipe Recommendations

  • eggs of 4
  • low-gluten flour 80g
  • milk 60g
  • salad oil 60g
  • Red velvet essence 10g
  • light cream 250g
  • fine sugar 105g

Steps for Red velvet cream cake

  • 1
    Get all the food ready
  • 2
    Separate protein from yolk
  • 3
    Milk, salad oil and sugar in the bowl with an egg-beater for 30-60 seconds
  • 4
    Scan flour
  • 5
    Add red velvet, no rules, no rules
  • 6
    I'll give you the protein, and I'll add the white sugar three times until I see a little bend
  • 7
    First put a third of the protein into the paste and mix it evenly
  • 8
    Pour the mixed flat face into the remaining protein. Medium
  • 9
    There's a certain height in the mold
  • 10
    A few strokes
  • 11
    Put it in a pre-heated steambox
  • 12
    I'll take the light cream, and I'll put a little fruit on it

    • Red velvet cream cake Make Tips

    ONCE ADDED TO THE PROTEIN, THERE IS A NEED FOR A NON-RULED MIX THAT CAN BE USED IN THE "Z" FONT, NOT TO DRAW CIRCLE 2, TO MAKE THE WHOLE PROCESS AS QUICKLY AS POSSIBLE, OR TO MELT AWAY, NOT TO OPEN THE DOOR DURING THE ROASTING PROCESS, AND TO REMOVE THE BUTTONS AND DEFILM AS SOON AS POSSIBLE

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