Chinese Food
Red Velvet Cake
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The origin of red velvetcake is widely debated. The dramatic story is that it originated from Waldorf Astoria Hotel in New York. Around 1959, a female guest ate in the hotel and enjoyed the red velvetcake. She was very interested in the cake. So she asked for the name of the cake maker and the recipe of the cake. The hotel met her requirements. After that, she received a high bill. The hotel didn't tell the recipe for the cake for free. The female guest was furious and announced the recipe for the red velvet cake to the whole society. The red velvet cake is now famous all over the world.
Cooking ingredients
Cooking Steps
Step1:Tools - mixing bowl, eggbeater, juicer, turntable, spatula, serrated knife, flower mounting bag, flower mout
Step2:Squeeze lemon juice into milk and let it stand for 10 minutes to form buttermilk; soften butter, add sugar and beat until white; break up eggs and add them into butter three times. Mix well each time
Step3:Red koji powder, cocoa powder and baking powder shall be added after sieving; vanilla essence shall be added; buttermilk and sifted low powder shall be added three times respectively and stirred evenly; the batter shall be poured into the mould; the temperature shall be 180 ° C from top to bottom and baked for 40 minutes; 9. The batter shall be dried after being baked; 10. The milk shall be whipped; 11. The cake shall be peeled off and divided into two layers
Step4:Spread the cream evenly on the middle interlayer; spread the cream on the outer layer; scrape the pattern on the side with a serrated knife; pack the cream in the flower mounting bag; squeeze the cream flower on the bottom and surface; wipe the cake into pieces with a eraser and sprinkle it on the cream flower for decoration.
Cooking tips:Monascus is Monascus purpureus, also known as Monascus. Natural Monascus is produced by fermentation of Monascus in rice. Modern medical research has found that lovastatin, the main functional component of Monascus, can reduce total cholesterol (TC), LDLC, TG and HDLC, which can reduce blood pressure and blood lipid. Compared with the chemical synthesis of red pigment, natural red koji has the advantages of non-toxic and safety, and also has the effect of strengthening the spleen and eliminating food, promoting blood circulation and removing blood stasis; red koji has a strong coloring power for protein, so it is often used as food coloring pigment. There are skills in making delicious dishes.
