Red velvet
By VicentaLakin
How can you not do this
Recipe Recommendations
- eggs of 4
- milk 50 grams
- corn oil 45 grams
- condensed milk 5 grams
- fine sugar 40 grams
- red velvet liquid 8 grams
- cocoa powder 3 grams
- low-gluten flour 60 grams
- light cream 350 grams
- yogurt 50 grams
- strawberry appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Red velvet
1
The yolk is separated from the protein, and the cake embryos are placed in two oilless, waterless bowls: four eggs, 50 grams of milk, 45 grams of corn oil, 5 grams of milk refining, 40 grams of fine sugar, 8 grams of red velvet, 3 grams of cocoa powder and 60 grams of low-banded flour。
2
Milk, corn oil, lactation, fine sugar are added to the yolk basin and mixed with eggs。
3
Dip into red velvet and continue to mix evenly。
4
Cocoa flour and low-banded flour are mixed and sift into yolk paste。
5
THE Z-TYPE TECHNIQUE IS DRAWN WITH EGGS AND MIXED INTO FINE, EVEN, NON-PARTICLE-FREE PASTE。
6
The sugar is added to the protein basin once in a while, using an electric omelet to drive medium speed, and is distributed along the pelvis。
7
Protein cream is wet and hair bubbles, which are thin, and light lifting of the egg is enough to pull out of a big bend。
8
Take a third of the protein cream, put it in the yolk paste, and then put it back in the protein basin with a silicone razor that is roughly even。
9
Continue to mix it with silicone razors, cutting it in from the heart of the egg basin, holding it to the bottom of the basin, moving at 8 o'clock, reaching the wall before returning to the centre, while turning the clockwise into the egg basin at about 30°, repeating the above actions until the face is completely even。
10
from a distance of approximately 20 cm from the desktop, the paste is poured into a tarpaulin-painted grill, with a silicone razor or shaving plate, and the paste is smoothed, and then thrown several times, and the atmospheric bubble is blown out。
11
PUT IT IN THE PRE-HEATED PE5400 OVEN, UP AND DOWN AT 170°C AND BAKED IN THE MIDDLE FOR ABOUT 18 MINUTES。
12
Once out of the oven, the ovens were thrown down a few times, the heat came out, and they were stuck on the dry web。
13
add 18 g fine sugar in 200g light cream, use an electric ecstasy to drive medium speed, hit hard and put it in the freezer。
14
When the cake is frozen, the tarpaulin is torn off, the face is torn up, it is to be placed on a clean oil sheet, it is torn off the hard side at the right and the right ends, and it is to be slashed at both ends。
15
The light cream is spread evenly on the cake embryos and is not filled around, leaving some space。
16
Rolling up cake embryos with a cane, tightening them up, pressping them at the bottom, wrapping them up with oil paper and freezing them for two hours。
17
150 g of light cream mixed with 12 g of fine sugar, to be distributed up to 6 and able to see visible textures and move slowly, adding yoghurt and evenling with silicone razors。
18
Cake curls in six。
19
Cut your face up, put it in a plate, top of the milk cap, and put strawberries and a few cake crumbs on it。Red velvet Make Tips
one, the selection of a shell of approximately 60 g of ordinary eggs is sufficient; two, corn oil, which can be replaced by lighter vegetable oils, such as sunflowerseed oil, is not replaced by oil of heavy colours and smell, such as olive oil, peanut oil, soybean oil; three, red velvet, which is the exclusive raw material for making red velvet cakes, is colourful, fragrances, is not recommended for replacement with edible or chromosomal powder; four, cocoa powder, which can be coloured and windy, cannot be omitted; five, yoghurt, which is thick, is not replaced by flavoured sour milk; and six, egg pellets with egg and egg white, which must be oilless, dry and clean, and cannot be mixed into the egg. thanks for finding the rice to provide the formula