Gorgeous red velvet cake. Romantic and delicious. recipe-Chinese Food-best chinese food recipes-cooking food

Gorgeous red velvet cake. Romantic and delicious.

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Red velvet cakes are not new to all of us. We can make it into a cup. We can make it into a cake roll. But if we want a more warm and grand feeling, it's better to make a round decorative cake like today. I like this recipe very much. As long as it is made successfully, its taste can be described as extremely perfect. A touch of red. More suitable for the festival atmosphere. And the final mounting process. It's very simple. It's not too complicated at all. This time I used a lot of moving pictures to show the mounting process. You should be able to see it very clearly. If you like this way of rendering, don't forget to click pretty at the bottom right of the following. [red velvet cheese cake] (one 6-inch round mold)

Cooking ingredients

low gluten flour:130g

baking soda:1 / 2 teaspoon（ 2.5ml . about Two point five G)“

vanilla:1 / 2 teaspoon（ 2.5ml . about Two point five G)“

Cooking Steps

Step1:First of all, cut the butter in the cake ingredients into small pieces. After softening, add salt and sugar. Use the electric egg beater to beat the butter thoroughly. After the eggs have been broken, add the buttered ones three times and continue to beat.

Step2:After all the egg liquid is added, you can get a very bulky and delicate butter paste. Add lemon juice and beat well.

Step3:In the other bowl, mix the milk and the red food pigment and mix well to form a red milk.

Step4:Mix the low gluten flour, cocoa powder and baking soda evenly. Sift 1 / 3 of the mixed powder into the batter, then beat with electric mixer.

Step5:Then pour in 1 / 3 of the red milk. Beat evenly with electric egg beater.

Step6:Continue to sift in 1 / 3 of the powder and mix well. Add in 1 / 3 of the milk and mix well. Then sift in the last 1 / 3 of the powder and mix well. This way until the flour and milk are all added. Stir well to make a cake batter.

Step7:When the cake batter is ready, pour it into a 6-inch round mold (non stick mold needs to be coated with a layer of butter to prevent sticking). Then put it into the preheated oven at 170 ℃ and bake for 3540 minutes.

Step8:Bake until the cake is fully puffed up. Stick the toothpick into the inside of the cake. If there is no residue on the extracted toothpick, it means the cake is cooked. The baked cake is cooled and demoulded.

Step9:Then make cheese cream. Cut cream cheese into small pieces. Add sugar powder and vanilla essence (no vanilla essence can be omitted). Beat with electric eggbeater until smooth and granulated. Make cheese paste.

Step10:In another bowl, whisk the whipped cream (with a clean batter). Whisk the whipped cream until the lines stand (the whipped cream needs to be kept cool to be whipped).

Step11:First mix 1 / 3 whipped cream and cheese paste. Stir well. Then add the remaining light cream into the cheese paste. Mix well. The cheese cream is ready (the cheese cream needs to be kept at low temperature to have enough consistency. If the temperature is too high, it will melt. Pay attention).

Step12:After the cake is cooled and demoulded, the bulging part at the top shall be flattened (the sliced cake shall not be discarded at first, and can be used to rub into cake crumbs for decoration at last).