Red velvet Madeline kernel cake
By VicentaLakin
Madeleine's crust is very attractive, and the girls can't help but destroy one after another. Madeleine's lemon peel has a unique fragrance, and this one I made today is out of lemon peels, with red velvet velvet velvet velvet with chocolate and a little velvet velvet with chocolate, and the taste becomes very rich in the brilliance of the shell and the insinuity of your favna chocolate。
Recipe Recommendations
- fine sugar 35g
- whole egg liquid 50g
- low-gluten flour 62g
- red rice flour 2.5G
- milk 20g
- vanilla extract 1.5G
- baking powder 1.5G
- butter 62g
- dark chocolate
- light cream 40g
- sweet fragrance
- baking
- an hour
- simple
Steps for Red velvet Madeline kernel cake
1
first of all, make a plaque, make a black chocolate 40g, light cream 40g。
2
The temperature of dark chocolate insulated water is around 50°C, and the temperature of the room temperature is even to 35°C。
3
The light cream is heated up to 60°C and mixed evenly in the cooling chocolate。
4
Load a bag of flowers for half an hour。
5
Squeeze chocolate into a ball and freeze it in the fridge。
6
Prepare material for velvet paste。
7
Prepare material for velvet paste。
8
Low-banded flour + powdered powder + red powder mixed and sifted to add evenly to the egg fluid。
9
milk +10g fine sugar + vanilla is added to the paste and the warm water is evenly mixed around 35°c。
10
Butter insulated water melts。
11
Add the paste to the delicate paste。
12
The red velvet paste, which has been made, is poured into the bouquet and placed in the freezer for more than an hour。
13
Take out the frozen red velvet paste and squeeze some of it into the paste, plus the frozen chocolate corset。
14
Just squeeze another part of the platinum and fill it up to 8。
15
THE CRWF42NE OVEN WAS SET UP AND BAKED AT 170°C FOR 16 MINUTES。
16
Out of the oven and cool。Red velvet Madeline kernel cake Make Tips
1. This is a simple and delicious piece of sweetener, which is simple and largely unfailing, and does not alter the formulation at will. 2. Take care of the temperature of chocolates to warm, and add light cream to heat when completely non-particleed, so as to avoid water oil separation. Please do not omit this step. 4. The velvet paste operating temperature also requires attention, so as not to do what you want。