Chinese Food
A gift of love
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I wanted to make red velvet cake for a long time. I saw grass growing in caketalkme's blog. Recently, I collected sister Grace's fermented cream recipe, made fermented cream and buttermilk, and finally pulled grass successfully. For its origin, some say it originated in the south of the United States. Some say it originated in Canada. But the most interesting one is that it originated in a New York hotel called Waldorf Astoria. In 1959, a female guest ate in this hotel. She enjoyed the red velvet cake. She was very interested in this cake. So she asked the hotel for the name of the cake maker and the recipe of the cake. The hotel satisfied her But soon after, she received a high bill. The hotel didn't inform the cake formula for free. The female guest was furious and announced the formula of red velvet cake to the whole society. It also inadvertently made the red velvet cake famous all over the world. Yes
Cooking ingredients
Cooking Steps
Step1:Room temperature softening of fermented crea
Step2:Take out the egg and warm it u
Step3:Fermented cream and sugar mix smoothl
Step4:Add eggs in batches. Continue beatin
Step5:Make fermented cream and eggs fully emulsifie
Step6:Add red koji and cocoa, white vinegar, salt, baking sod
Step7:Add buttermilk in several times. Stir evenly. Butter is already thin and flowing.
Step8:Sift in low gluten flour and mix well with a scraper, then directly use a spoon to load the batter into the mold
Step9:180 ° 2025mi
Step10:Decoration after coolin
Cooking tips:The reaction of white vinegar and buttermilk can make the cocoa powder taste stronger. Cocoa powder should not be added. Otherwise, it will have bitter taste. Don't put too much butermilk in the baking soda. I beat the fermented sour cream directly to the dregs. The filtered liquid is butermilk. The solid is fermented cream. This recipe can be used to make 9 cups of white sugar or 90g of sugar powder. It's good for cooking.
