Red velvet cream cake
By VicentaLakin
Recipe Recommendations
- eggs of 4
- low-gluten flour 80 grams
- oil 40 grams
- milk 50 grams
- sugar 95 grams
- light cream 200 grams
- strawberry several
- chocolate beans several
- red yeast rice powder a little
- sweetening
- roast
- three-quarters of an hour
- divine level
Steps for Red velvet cream cake
1
Get ice cream ready。
2
Light cream 200 g + 20 g sugar。
3
With obvious textures, light cream is ready for cold storage in the fridge。
4
Prepare milk and oil, evenly blended to oilless star emulsion。
5
Add yolk, evenly mixed。
6
SCAN LOW-BANDED FLOUR, EVENLY MIXED WITH Z。
7
Mobile yolk paste。
8
Add red rice powder。
9
Get the red yolk paste。
10
Sugar is added three times to the protein, with a strong down triangle。
11
The protein cream and the red yolk paste will be fine。
12
One third of the protein cream is added to the red yolk paste, evenly mixed or evenly slashed。
13
The mixed cake paste is then poured into the rest of the protein cream, evenly mixed。
14
Down in the oven, flat。
15
In the preheated oven, in the middle, 155 degrees (wind furnace) and 20 minutes (the temperature and time can be adjusted to the temper of the oven)。
16
Okay, out of the oven, cool。
17
Turn over and put on some cream。
18
Put strawberries on the side。
19
Put cream on it and roll it up with a cane。
20
Put it in a freezer for half an hour。
21
All right, cut to the side, half-cut。
22
Squeeze the top with butter flowers, with strawberries, chocolate (or blueberries) decorated。
23
Okay。
24
The finished chart。
25
The finished chart。
26
The finished chart。