Chinese Food
Red Velvet Cake
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I used sannengjinpan 28 * 28. I didn't use all the red koji powder in the formula. I'm afraid it tastes strange. It's neutralized with cocoa powder. It tastes good.
Cooking ingredients
Cooking Steps
Step30:Cut and se
Step29:Isn't that better?
Step28:The surface is decorated with decorative patterns extruded by mounting nozzl
Step27:Put them in orde
Step26:Take a portion and cream i
Step25:Now the cake is cool. Cut it into 2 pieces and divide it into 4 pieces.
Step24:Call 8 for distributio
Step23:Low speed first gear of
Step22:When the cake cools, start whipping cream. Add sugar to crea
Step21:After baking, turn it upside down and let it cool.
Step20:Put it in the middle and lower layers of the preheated oven. Bake at 170 ℃ for 25 minutes.
Step19:Knock the baking tray lightly. Shake out the big bubbles in the batter.
Step18:Pour the batter into the baking tray and let it fall down like a ribbon.
Step17:The batter is delicate and light.
Step16:Add the protein cream into the red koji batter in 3 times. Mix well each time.
Step15:Hard foaming.
Step14:When you have light lines, add the remaining sugar.
Step13:Beat to a fine bubble. Add 1 / 3 sugar.
Step12:Beat with electric beater at low speed and 1 gear. Add 1 / 3 white sugar when beating to the rough bubble state.
Step11:Now send the cream. First drop a few drops of lemon juice into the egg white.
Step10:Mix the yolk and batter evenly. It's thick and ready to use.
Step9:Separate the eggs. Add the yolk to the red koji batter. Put the egg white in a container without water or oil for use.
Step8:Mix evenl
Step7:Add mixed powde
Step6:Mixing to emulsificatio
Step5:In a large bowl. Mix the milk and corn oil well
Step4:Mix well with low gluten flour. Sift twice for later use.
Step3:2 passe
Step2:Mix red koji with coco
Step1:Prepare all material
Cooking tips:There are skills in making delicious dishes.
