Chinese Food
6-inch red velvet cake with fruit
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Finally, I managed to make a naked cake with a plaster. Sometimes I don't pursue perfection. It's better to live more freely. After all, I'm not professional.
Cooking ingredients
Cooking Steps
Step1:Separation of protein and yolk to ensure that the container is free of water and oi
Step2:Add corn oil (do not add oil with strong smell
Step3:Mix clockwise evenl
Step4:Add mil
Step5:Continue to mix clockwise evenl
Step6:Sift in low gluten flour and Monascus powde
Step7:Mix quickly with the zigzag techniqu
Step8:Preheat the oven 180 degrees, add sugar into the protein three times, and beat until it is hard to foa
Step9:Add 1 / 3 protein to the yolk past
Step10:Mix quickly and evenl
Step11:And back to the protei
Step12:Continue to mix quickly and evenl
Step13:Pour the 6-inch round mold I used into the mold from a high plac
Step14:Force out big bubble
Step15:Put it in the oven for 170 ℃ for 40 minutes, take it out and buckle it on the net rack immediately after bakin
Step16:Beat the cream with sugar until it has line
Step17:Dice the fruit for later us
Step18:Put the bottom of the cake up on the pa
Step19:Cake embryo divided into three equal part
Step20:Take a cake embryo and put it in the middl
Step21:Spread another layer of cream and smooth it with a scrape
Step22:Then evenly spread diced fruit on the floo
Step23:Add a bit of cream and spread it on top of a cake cake cake, and then add it one by one
Step24:Finally put cream on top of the cak
Step25:Finish the whole plastering and decorate it with fruit
Step26:It's very beautiful and has clear layer
Cooking tips:There are skills in making delicious dishes.
