Cooking Steps

1. 

   Step1:Pour 10g of clear water, corn oil a and sugar powder into the mixing basin and mix well.

2. 

   Step2:Separate the yolk and egg white. Put the yolk into the oil and milk mixture solution. Use the hand beater to stir evenly.

3. 

   Step3:Sift the low gluten flour into the egg yolk solution. Stir evenly with a silica gel scraper. Stir up and down.

4. 

   Step4:Mix 15g of corn oil B and 10g of red koji powder. 5g of cocoa powder evenly. Turn into red koji cocoa oil. spare.

5. 

   Step5:When using the electric eggbeater to make fish eye bleb at low level, add 1 piece of lemon juice. 10g sugar powder and a few salt.

6. 

   Step6:Use the electric egg whisk to produce a fine white foam. Add 10 grams of sugar powder. Then use the middle and low level to pass the protein. When the protein has clear lines, add 10 grams of sugar powder. Continue to pass. When the protein is sent to dry foaming, the egg beater can pull up a small sharp angle, and the small sharp angle can not be ben

7. 

   Step7:Take 1 / 3 of the protein and put it into the yolk batter. Stir up and down. Do not stir in circles. Stir to make it mixed evenly. Add 1 / 3 of the protein to the egg yolk batter. Stir up and down. Do not stir in circles. Stir to make it mixed evenly. Pour the batter into the remaining 1 / 3 protein. Stir up and down. Mix well.

8. 

   Step8:Mix the red koji cocoa oil mixed in step 4 and the batter mixed in step 7. Mix it up and down evenly. It becomes a red velvet cake batter.

9. 

   Step9:Pour the mixed red koji cocoa batter into the 6-inch open bottom cake mold. Lift the mold and shake it vertically downward for several times at the height of 2030cm. This is the appearance after shaking out bubbles.

10. 

    Step10:Put it in the middle of the oven. Bake for 40-50 minutes at 130 degrees. (depending on your oven).

11. 

    Step11:When the cake is out of the oven, use a toothpick to check whether it's cooked. If there's a little bit of glue on the toothpick, put it in the oven and bake it for 5 minutes. Until cooked. After the golden cake is baked, put it out of the oven and shake it vertically downward for several times from 2030cm height. After shaking, put it on the baking net upside down. It can't be demoulded until the cake is cool.

12. 

    Step12:The top of the red velvet cake is slightly cracked after demoulding, but the structure inside the cake is very delicate. (the first manual demoulding was successful.)

13. 

    Step13:Finished product. Horizontal plat

14. 

    Step14:Vertical versio

15. 

    Step15: