Red velvet phoenix
By VicentaLakin
Poetry on the table and far away
Recipe Recommendations
- eggs of 4
- medium-gluten flour 80 grams
- oil 40 grams
- milk 50 grams
- macaron food coloring a little
- sweetening
- roast
- an hour
- ordinary
Steps for Red velvet phoenix
1
Get your food ready
2
Yellow and protein separate
3
You add oil and milk to the yolk. Star
4
Scan the flour and mix it evenly to dry powder
5
Flow
6
The proteins were added to the sugar three times, the proteins were pumped with an electric omelet, the egg-beater was brought up into a penetrating triangle, and it was strong (1 minute, 4 minutes, 6 minutes, 1 minute)
7
A spoonful of protein frost in the yolk paste
8
It's all right
9
Sliced or evened from the top to the bottom. Don't mess around. Bubble
10
I'll make some cake
11
Spoken about 150 grams of cake and added a little red edible color
12
Smash it. Get the red paste
13
Get ready for the grill, put on the paper
14
Put the original face down on the grill first
15
And then the red paste
16
Draw a straight line with your finger, along the grill, and slide to the end, to the edge of the grill, to turn the dish in the direction, and to do the same again. Light-shock grill, flatten。
17
The oven's preheated, the cake's in the oven, 180 degrees, mid-level, half an hour
18
The baked cake, the cold, the retort on the silica pad, the knife on the white cake, so don't scratch it
19
Roll up the cake and put it in the fridge for an hour
20
Cut
21
😊
22
Plane. Beautiful phoenix
23
Take a good look
24
One more