Red velvet
By VicentaLakin
The red velvet cake is red powder, colorful, tempting, with soft cream in it, tea on it
Recipe Recommendations
- eggs of 4
- fine sugar 60 grams
- low-gluten flour 40 grams
- soybean oil 40 grams
- red rice flour 10 grams
- milk 40 grams
- light cream 200 grams
- powdered sugar 20 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Red velvet
1
The milk, soy oil and 20 grams of white sugar are evenly mixed. Smash to sugar melt。
2
Add yolk to even。
3
Added sifted low-banded flour, tumbled to smooth-sliding。
4
Add the last part of the sugar to the egg to the cold。
5
Clean up colded eggs and send them to wet hair。
6
Take a third of the protein cream, mix it with the yolk paste, evenly。
7
Put all the tumbled paste back into the protein cream, so that the tumbled to no particles。
8
then take the 150g cake and paste and add the 10g zilch to the flat。
9
I'll put the original cake in the grill。
10
Squeeze on red velvet cake。
11
the cake paste type is inserted with chopsticks and the oven is stylished 90 degrees to the right。
12
THE OVEN IS PREHEATED EARLY, 170 DEGREES OF FIRE, 20 MINUTES OF ROASTING, AND WHEN THE OVEN IS OUT, THE OIL SHEET IS TORN TO COOL (MADE FROM ZTBDF25L STEAMBOX)。
13
Pre-prepared for colded light cream, mixed with sugar powder ... with an electric omelet to 80%。
14
The bottom of the cake is covered with oil paper and the edges are fixed。
15
Put the cream on the face of the cake。
16
It then rolls from the bottom and freezes for an hour。
17
Take out the cut。