Red velvet
By VicentaLakin
Recipe Recommendations
- eggs of 5
- milk 40g
- corn oil 40g
- low-gluten flour 80g
- red rice flour 10g
- Red velvet vanilla extract 1 drop
- white vinegar 3 drops
- milk fragrance
- roast
- an hour
- simple
Steps for Red velvet
1
Equator yolk is separated into oilless and waterless containers。
2
Low-banded flour and red chord flour are first called back up。
3
Egg yolk with milk and corn oil。
4
Smash to emulsion。
5
Sift in low-banded flour and red flour, drop in a small drop of red velvet herbs, and mix it even to dry powder, and do not draw rings。
6
Plumbing with white sugar and two or three drops of vinegar。
7
It's sent to the egg-beater to raise the pointy state。
8
A third of the protein cream is added to the red velvet paste, and the font is evenly rolled back and forth (or from the bottom up by remote means)。
9
Another third of the protein cream continues to be evenly mixed with cake paste。
10
Finally, the velvet paste that was tumbled to the rest of the protein cream, evenly。
11
The cake fell into the eight inches of live-depending molds, and a light bubble came out。
12
A few strokes after you're out of the oven, and then it's cool。
13
The oven warms up in advance and is about 40-50 minutes high and low at 140 degrees。
14
The finished product。
15
The finished product。
16
The finished product。