Chinese Food
Red velvet mango cake
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Let's eat cream cake in a different way. You can change the fruit in the filling of a small fresh cake that suits the summer into whatever you like. But remember to keep the shape regular. In this way, the cream on the top will be smooth and beautiful. I have made 9 pieces in total. But this number is only for reference. Because the size of the squeeze will directly lead to different quantity of finished products.
Cooking ingredients
Cooking Steps
Step1:Let's make the red velvet cake first. Make it with egg method. Put vegetable oil in the bow
Step2:Pour in water. Milk can also be used in this ste
Step3:Plus 2G red velvet essence. The color I use is pink and tender. The essence of the essence is also fresh. It won't take away the smell of other materials. If not, 5g red koji flour can be used instead of low gluten flou
Step4:Stir evenly. At this time, the texture should be fully emulsified in place. There should be no oil-water separation
Step5:Sift and add low gluten flou
Step6:Z-shape mixing to no dry powde
Step7:Then add the yol
Step8:Mix well. Set asid
Step9:Next egg whit
Step10:The sugar is added in three times to pas
Step11:In the end, send it to the small hook state, not too hard. Otherwise, the cake slices baked are easy to break
Step12:Mix in two times. Add 1 / 3 of the protein cream to the red velvet egg yolk paste. Mix well
Step13:Turn the batter back to the remaining 2 / 3 of the protein crea
Step14:Turn it thoroughly. But not the wreath. If the defoaming is serious, it will flow everywhere when it is crowded later
Step15:Put the batter into the flower mounting bag. Use a round flower mouth. Start from the middle and turn around to squeeze it into the size you need. Pay attention here. It will expand when baking. Make room for expansion. Otherwise, it's not easy to put it into the box
Step16:Pay attention to a certain thickness after the paste is squeezed, but not flat. The paste uses toothpicks to draw bubbles. This is relatively flat
Step17:In the oven. Bake at 170 ℃ for about 15 minutes. Never bake too long. Otherwise, the edge will become crispy. It's not easy to ben
Step18:Let it cool down a little after it's out of the oven. It can't be put in warm temperature. It's not allowed to cool thoroughly. It's necessary to take advantage of the heat. But be careful not to burn it
Step19:When it's hot, get out of the baking tray. Put oil paper on it. I'm facing out from the bottom. The color is pink. Here, pay attention to gently bending. The cake is in the shape of U. Previously, it was said that the expansion position should be reserved for the convenience of putting it into the box for shaping. You can choose how much to squeeze according to the size of your box. The number will var
Step20:Beat cream with sugar and squeeze one at the botto
Step21:Put on the fruit. The thickness of the fruit here should be even
Step22:Then cream the fruit and decorate it. Lightly hand the cake slices with light crea
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Cooking tips:There are skills in making delicious dishes.
