Chinese Food
Red velvet sandwich cake
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I've been growing red velvet cakes for a long time. Today I made this red velvet cake with this special mold. Red is colored with red koji rice flour. I didn't put too much. I just want the color of reddish hair powder. So I personally think this color is just good. The sweetness of the cake itself is already very high. So I used the homemade plain yogurt to pour the noodles. At a glance, it really has the effect of light cream, but it tastes fresh. The material in Figure 1 below is the main material of the cake. However, since the oven can only bake one cake at a time, I only present the method of one cake in the operation process. The other cake is the same as the dosage. -
Cooking ingredients
Cooking Steps
Step1:All the ingredients for the two cakes are read
Step2:Spread butter on the inner wall of the mould, then spread a layer of flour, refrigerate and store it; (both butter and flour are out of proportion
Step3:From this step to the end of making the cake body, it's the amount of one cake - 5 eggs into a bowl. Add 100g of sugar. White granulated sugar and soft white sugar. My sugar is not enough. Use sugar powder instead
Step4:130g cake powder and 5g red koji powder sifted and mixed togethe
Step5:50 butter and 40 grams of milk in a bowl. Melt in water or microwave at low temperature. Keep in hot water. Avoid re setting butter
Step6:Beat the eggs with a blender. Lift up the beater. The trace of the egg drop will not disappear for 10 seconds
Step7:Sift the powder again. Put it into the batter; now the oven begins to preheat 150 degrees
Step8:Mix the flour and the egg paste evenly by turning it up and down. Do not stir it in circles, or it will be defoaming immediately
Step9:Pour the melted butter and milk down the wall of the basi
Step10:Mix it evenly by turning it over again. The direction of turning over can be J . That is to say, pick up the batter from 2 o'clock to 8 o'clock and turn it over. The basin should also rotate slowly in the counterclockwise direction
Step11:Pour the delicate and glossy cake paste into one of the molds. Shake slightly for a few times. Shake out big bubble
Step12:Put it into the middle layer of the preheated oven. My cake is in the middle and lower layer. So I put it on fire for 150 degrees, put it on fire for 140 degrees, and bake it for 60 minutes. After it's out of the oven, I feel a little bit hot. So I need to adjust it according to the actual situation of the oven
Step13:Shake it a few more times when it's out of the oven. Then put it on the air rack to cool it naturally. No need to back button it
Step14:After the two cakes are finished, demould them. Use a knife to cut off the smooth surface. Then pile up the two cakes and fix the shape
Step15:Beat the softened butter smoothly. Add the cream that has been refrigerated for more than 10 hours and the sugar that has reached 2030 grams. Because it's not a flower mounting, I'll use the Nestle cream
Step16:Fill cream into cake mould. Smoot
Step17:Distinguish the top and bottom pieces. Butt joint the two cakes and refrigerate them for more than 1 hou
Step18:Take a proper amount of plain yogurt and put it into the decoration bag. You can add sugar into the yogurt according to the taste. O
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Cooking tips:This is the way to make sponge cake. So the mold must be fully coated with butter and then sprinkled with dry powder. Put the cake paste into the fridge after refrigeration, so it's much easier to demould; because of the particularity of the mold, it's not recommended to use Qifeng cake; the amount of red koji powder can be increased according to personal preference; the baking time and temperature of the cake can be adjusted according to your own oven. There are skills in making delicious dishes.
