Red velvet cake
By VicentaLakin
It's nice and delicate
Recipe Recommendations
- eggs of 4
- low-gluten flour 85g
- milk 90g
- corn oil 40g
- fine sugar 40g
- red rice flour 5g
- lemon juice few drops
- sweetening
- baking
- an hour
- simple
Steps for Red velvet cake
1
Get ready
2
The egg yolk is separated into two clean, oil-free containers, which are scattered with corn oil and evenly mixed with milk。
3
Sift in low-banded flour, evenly mixed; sift in red powder, evenly mixed round and round to dry powder
4
Equation is added to lemonade, high-speed to rough bubbles, one third to thinness, one third to thinness, one third to wet to hair bubbles, remaining fine sugars, and a trail to appearances, with a low-speed stroke to pull up an egg-beater with a tiny bend hook。
5
One third of the protein cream is added to the yolk paste, evenly mixed, one third evenly mixed. Put the yolk paste in the protein cream, evenly mixed。
6
Falling into the cake mold, blowing up bubbles, preheating the oven with a cake paste, roasting it at 145 degrees centigrade for 50 minutes, and immediately removing the buttons to cool off。
7
The soft, flexible red velvet cake is finishedRed velvet cake Make Tips
Don't open the oven door while you're cooking