Chinese Food
Red Velvet Cake
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For the first time, I was attracted by the striking color of the red velvet cake ~ ~ refer to teacher Jun's prescription. The original red food pigment was used. The filling part was light cream and mascarpone cheese 1-1. But I changed to red koji powder. The direct roll of light cream filling was also very delicious. It's a pity that I shouldn't have cut flowers for me. Make sure to do it again next time. Please do not reprint without my permission. Reprint please indicate the author. All forms of theft are prohibited. Thank you
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. First, the egg yolk protein is separated into two anhydrous and oil-free container
Step2:Milk, corn oil, salt in the yol
Step3:Hand pump and stir evenl
Step4:Low powder, red koji powder and cocoa powder are sifted and adde
Step5:Draw Z and stir evenly. Stir until there is no dry powde
Step6:Add white sugar into the protein in three times to beat until it is wet foamin
Step7:Take one third of the protein cream and cut into the yolk paste and mix wel
Step8:Then return to the egg white cream, cut and mix evenly (do not draw a circle to avoid defoaming
Step9:Pour it into the baking tray. Shake the baking tray to make big bubbles
Step10:Put it in the preheated oven at 170 ℃ for 20 minute
Step11:After baking, take it out and let it cool without scalding, and then screw it down for demoulding (if you don't cover the surface with oil paper immediately to prevent the cake from drying
Step12:Whipped cream with sugar. A little harder is better for curling and shaping
Step13:Put it on the cake and roll it up. Refrigerate it for half an hour before cutting
Step14:Then we can cut it and enjoy i
Step15:Write production step
Step16:Finished produc
Cooking tips:There are skills in making delicious dishes.
