Chinese Food
Beetroot Red Velvet Cake
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Recently, there are too many beetroot at home. When cooking, the juice is bright and dripping, which makes people daydream. We have to make red velvet cake. Although we have imported velvet cake pigment from Europe, it's very safe in theory. But this all natural red velvet. I have no immunity at all. I have to test it by myself. -
Cooking ingredients
Cooking Steps
Step1:Mix low flour, sugar, cocoa powder, baking powder, and sal
Step2:Beetroot peeled and cut into piece
Step3:Sugar beet root mud reached by Juice
Step4:Mixed vegetable oil, lemon juice and vanilla pod
Step5:Beetroot puree and vegetable oil, lemon juice, vanilla pod
Step6:Mix the powder into the beetroot mud. Don't over mix it. It's not stringy
Step7:Cake holder in mol
Step8:Pour the cake liquid into a paper cup. Bake in an oven preheated to 180C for about 25 minutes until the toothpick is inserted and brought out without batter
Step9:Whipped with whipped cream. Add sugar powder and beat until almost dr
Step10:Cream cheese is softened at room temperatur
Step11:Cream cheese until smoot
Step12:Whisk the whole cream to cream chees
Step13:After the cake is cool, decorate it with icin
Cooking tips:Beetroot itself is crimson. The key to no discoloration after baking is acidity - the more sour the batter, the redder the finished product. That's why in addition to the slightly sour beetroot, there's a lot of lemon juice in the formula, and there's no alkaline baking soda. Instead, use baking powder to help expand. The batter is so sour. The color is guaranteed. But what about the flavor? The answer is to be sure to mix it with icing to neutralize the acidity. There are skills in making delicious dishes.
