Red velvet cake
By VicentaLakin
Today is the holiday of all mothers in the world, as Gorki put it: “All the glory and pride of the world come from the mother”. A red velvet cake (self-formulated) was produced to mark Mother's Day, which is not only of high value but also of a soft, soft and sweet taste。
Recipe Recommendations
- sweetening
- roast
- an hour
- senior
Steps for Red velvet cake
1
The protein is separated from the yolk in two oilless and waterless basins (in order to save time, the raw materials are not uniformly identified and then weighed)。
2
Add 109 glucose to the yolk。
3
Add edible oil and mix it evenly。
4
Add yoghurt evenly。
5
Low powder and red powder are sifted and evenly mixed。
6
Sifted into the yolk paste and evened。
7
The first time an egg was emptied into a bubble, the first time a sugar was added。
8
The second time the sugar goes on。
9
For the third time, a few drops of white vinegar were added to the sugar。
10
The protein paste is done。
11
One third of the protein paste is added to the yolk paste, evenly mixed。
12
One third of the protein paste is added to the yolk paste and the mix is even。
13
The last remaining protein paste is mixed into the yolk paste。
14
Flip the flat cake paste。
15
It's just a little bit of a puddle, and it's a little bit of a bubble。
16
The oven is set for 10 minutes and the moulds are placed in the middle of the oven, with 160 degrees and 40 minutes of roasting in the upper 150 degrees and lower floors (different ovens)。
17
The resulting velvet cake from the bubble off the palette is soft and soft。
18
The flowers delivered by the children on Mother's Day can be used for the adornment。
19
Scratch the fresh roots, wrap the tin paper on the cake and put it on the cake. It's beautiful, floating flowers。
20
The red velvet cake is of high value, tastes good and sweet。