Red velvet
By VicentaLakin
Recipe Recommendations
- butter 100 grams
- low powder 120 grams
- baking powder 1.5 grams
- white granulated sugar 80 grams
- milk 30 grams
- Red velvet essence appropriate amount
- vanilla essence appropriate amount
- light cream 150g
- Rum syrup water appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Red velvet
1
The butter room is softened with white sugar mixed into salad sauce。
2
Hit the color white, add egg fluids in a row。
3
Puff powder is mixed with low powder in advance, sifted half to butter and mixed to no visible dry powder。
4
Add half of the milk, roughly evenly mixed, and sift half of the remaining powder, roughly evenly。
5
Add all remaining milk, roughly evenly, and sift the remaining low powder and mix it evenly。
6
Put the tin paper in Moose Circle, divide the paste into two parts, and flatten the original paste to the mold. There is no absolute requirement for the mold, the right size, and I use a cook of 8 inches of moose size。
7
The oven will be baked at 170 degrees in 10 to 12 minutes, and the other half of the paste will be evenly mixed with red velvet and equally baked。
8
When you're out, you're going to fix the unscathed edges of the cake, you're going to cut the two colors apart, you're going to fold them up, you're going to lose the extra cake。
9
The cakes were emptied with cream on each layer of rum and sugar, and were emptied in the previous colours and frozen in the fridge for 15 minutes。
10
After freezing, cut open from the middle and re-drink rum and cream。
11
Colours are to be folded in turn and the packaging is to be placed in the freezer。
12
Stylish cake, full of cream。
13
Smash the rest of the cake before it's all over the body。
14
At the bottom, it's not。