Chinese Food
Red Velvet Cake
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Girls who like to eat sweets must know red velvet. Red velvet was once popular all over the world. Red velvet is like a very elegant and mature queen. It's deeply infatuated. It's so sad, beautiful, strong and amazing. Its charm is irresistible. In fact, this net red cake is very simple. Today, I'll share this high point with you.
Cooking ingredients
Cooking Steps
Step1:A large collection of ingredients.
Step2:The yolk and the white are separated in two basins without water or oil. Add milk and corn oil to the egg yolk and stir well. Add the red velvet essence and mix well.
Step3:Sift in the low gluten flour.
Step4:Mix well.
Step5:Add a few drops of white vinegar to the egg white. Beat it with an electric beater until it is rough. Then add white sugar. Add white sugar in three times. Add the first time to the dense and delicate foam. Then add the second time to the obvious texture. Add the third time to the wet foam. Lift the beater to have a big hook.
Step6:Set the toaster to 180 degrees. Preheat for 6 minutes.
Step7:Add one third of the egg yolk cream to the egg yolk paste. Mix it up and down. Then return the mixed egg yolk paste to the egg yolk cream. Mix it up and down.
Step8:Spread the high temperature resistant non stick cloth on the baking tray. Pour the mixed cake paste into the baking tray. Use a scraper to smooth the surface. Hold the mold with your hand and shake it hard for a few times. Big bubbles will appear.
Step9:Put it in the preheated Dongling oven. Heat it up and down 180 degrees. Bake it in the middle layer for 1215 minutes. Take it out and shake it immediately. Then put it on the baking net upside down. Gently tear off the oil paper and air it to the remaining temperature. (the specific baking time depends on the temperature of each oven
Step10:Beat the cream with sugar until it is papered.
Step11:Put the cake slices that have been dried to the remaining temperature on the new oilpaper. Cut off the four sides of the cake irregularly. Spread the cream on the surface. Then use the rolling pin to roll up slowly. Put the cake slices into the refrigerator and refrigerate for 1 hour, and then cut into pieces for eating
Step12:A delicious red velvet cream cake is ready.
Step13:It's delicate, fragrant and sweet without any addition. It can be done at a glance. You can try it, too.
Step14:Appreciation of finished products.
Cooking tips:1. The eggs must be separated in a clean bowl without water or oil. Dip in a little oil, water and egg white. 2. After adding the protein cream, you should use the mixing method or up and down. Do not draw circles, or it will defoaming. 3. Beat the protein until it foams. It will crack if it is over rolled. It will also crack if it is over baked. 4. The oven temperature and time are only for reference. We should take our own oven temper as the standard. There are skills in making delicious dishes.
