Red velvet
By VicentaLakin
Red velvet twirl, a little red twirl on the base of the original twirl, tastes like the color of it, great! Make naked cakes, staggers, and eat warm. A nice tip, no matter what brand you are, is to buy an oven thermometer, which is not very expensive. Only if the temperature inside the oven is accurate can the cake come out perfectly on time, and don't worry about whether the cake is ripe or not。
Recipe Recommendations
- low-gluten flour 43G
- eggs of 3
- corn oil 25g
- water or milk 25g
- red rice flour 5g
- lemon juice 3-5g
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Red velvet
1
Equated yolk is separated to ensure water and oil in the basin。
2
Add white sugar to the yolk, water, oil, hand-to-hand mixing, no limits! This can be done in about one to two minutes (this step cannot be mixed with an electric omelet to prevent an egg yolk。
3
A total of 48 grams of low powder plus red chords and 5 grams of red chords are mixed with 43 grams of low powder and 5 grams of red chords。
4
SIFT IN THE MIXED YOLK! A ONE-WORD OR Z FONT TECHNIQUE IS USED TO MIX THE FACE UP TO NO PARTICLES AND TO REMEMBER THAT IT CANNOT BE CONVOLUTED, WHICH AFFECTS THE PASTE'S HAIR。
5
No particles, just slide。
6
Three drops of lemonade in the egg clear。
7
A few rounds of eggbeaters were distributed at high speed and a third of the white sugar was placed in the big fish eye。
8
Keep going at high speed, with a smaller bubble and a third of sugar。
9
The egg-beater is replaced by a medium-speed stroke, bubbles disappear, proteins are thinner, and the last third of the sugar is put in。
10
At a medium speed, it continues to blow, while it stops to watch, lifts the egg-beater, the protein is straight, the protein frost is like butter, the rebutting pot doesn't fall, or it's done。
11
A third of the protein is placed in a red lollipop yolk paste, mixed evenly using the method of precuting and then flipping, bearing in mind that it cannot be convoluted and can easily melt。
12
When you're done, you fall back into the rest of the protein cream, or you mix it evenly, you move it light and fast。
13
An eight-point-filled wind mould was prepared in advance, and a few strokes of the mold were raised with a small hand and a bubble was created。
14
The oven needs 10 minutes preheat and 150°C in the middle! When the cake is completely cooled, it can be demoulded after a two- to three-hour shock。
15
A warm red velvet twirl will be ready, not to fall, not to shrink, not to be sweet。
16
Girl's birthday was made with a mud-naked cake。Red velvet Make Tips
1. Windcakes need to be cool before they fall out of line. 2. The lack of sugar can reduce the amount of white sugar in yolk, and in the case of freshmen, sugar reduction is not recommended. 3. The effects of white vinegar, like lemonade, are odourless and no lemon can be replaced by white vinegar. Tsing has a lot of attention, and if there are any messages or personal letters that are not understood, I will respond to them as soon as I see them。