Red velvet cake
By VicentaLakin
This combination of pasta and cheesecakes。
Recipe Recommendations
- Queen Low gluten flour 38g
- hot milk 40g
- red rice flour 8g
- Favna cocoa powder 4g
- corn oil 35g
- egg white 110
- egg yolk 55g
- lemon juice
- white granulated sugar 60g
- sweet fragrance
- roast
- an hour
- simple
Steps for Red velvet cake
1
plutonium 110g, white sugar 60g, yolk 55g, hot milk of corn oil 35g, 80°c 40g, red powder 8g, cocoa powder 4g, low-banded flour 38g。
2
In one bowl, the milk microwave heats up to about 80°C。
3
We add hot milk to reds and cocoa powder to mix evenly。
4
Corn oil is heating up to about 80 degrees。
5
The boiler is removed from the source of the fire and is immediately poured down into low-banded flour and evenly mixed。
6
Add 8 or 9 drops of fresh lemonade to the eggnog。
7
An egg-beater was used first to stir the egg into the fish eyebrow and to add a third of the white sugar。
8
The protein is so fine as cotton that the remaining 1/2 white sugar is added。
9
The last white sugar is added to the surface of the protein。
10
Protein hit until it showed up on a straight tip and put it in the freezer。
11
Let's start with an egg-beater to stir up the yolk and add a red chord。
12
Add the powdered oil, and a little bit of it at a low speed。
13
Scratch up and down. At the same time, preheat ovens, 150 degrees of fire up and down, and two thirds of the water from the oven are placed in the bottom floor。
14
Bibliography is divided into three. Add a third of the proteins to the bottom to the tumbler technique, which will be quickly smoothed. Add the remaining 1/2 protein to repeat the action just made。
15
Eventually, the mixed paste falls into the remaining protein basin, evenly。
16
Six inches of live bottom mold, wrapped in aluminum paper。
17
The paste fell from the high end into the mold, and the bubble came out. Put it in a watered grill for 60 minutes。
18
It's the best thing to do。