Red Velvet Cake recipe

Red Velvet Cake

(745097 views)

After a long time of thinking about the red velvet cake, I finally tried to use the same amount of red koji powder instead of low powder. Besides, I was lazy and didn't melt the butter. I directly used corn oil instead of a very fast cake roll.

Cooking ingredients

Cooking Steps

Step1:Separate the egg white and yolk. Pour 5 yolks into the bow

Step2:Add the soft white sugar and beat with the egg beater

Step3:Milky white to bulky

Step4:Pour the protein into a basin without water or oil

Step5:Beat the egg whites with a beater at a low speed to form a dense bubble

Step6:Pour in the whole amount of soft white sugar

Step7:Continue to beat with the beater until smooth. The protein is white and the texture is wavy

Step8:Pour the yolk paste mixed in step 3 into the protein

Step9:Use a scraper to scoop up the batter and protein and mix them well

Step10:Mix the low gluten flour and red koji flour and sieve them into the basin

Step11:Continue to mix evenly with rubber scraper

Step12:Pour corn oil on the scraper and pour it into the batter

Step13:Use a scraper to quickly mix the batter evenly

Step14:Spread the oil paper on the baking tray. Pour the batter into it. Scrape the surface slightly. Put it into the middle layer of the preheated oven. 190 degrees. Bake for about 15 minutes

Step15:Take the baking paper out of the oven and leave the baking tray immediately. Put it on the net rack to cool it. Then tear off the oil paper

Step16:Pour cream into a bowl. Add sugar. Beat with a whisk

Step17:Put a piece of oiled paper under the cake slice. Spread the whipped cream on the inside of the cake slice. The cream at the beginning is a little thick, and the cream at the end is a little thin. At the last 3cm, there is no cream

Step18:Roll up the cake, wrap it with oil paper, refrigerate for 30 minutes, then take it out for food.

Cooking tips:1. Eggs are better after cold storage; 2. It takes about 3 minutes to beat the egg whites. Scoop up the egg whites and slowly drop them from the egg beater. The texture formed by dropping them in the basin will not change; 3. Slacken off. Use corn oil instead of the salt-free butter in the original recipe directly. TX, which likes strong fragrance, can melt the butter and replace corn oil into the batter; 4. Mix the batter by fishing and mixing Even. Avoid defoaming; there are skills in making delicious dishes.