Cooking Steps

1. 

   Step1:Red velvet Qifeng cake-1. Separation of egg yolk protei

2. 

   Step2:2. Add vegetable oil to the egg yolk first, then add pure milk. Stir evenly every tim

3. 

   Step3:3. Sift in low gluten flour, red koji powder and cocoa powder in the yolk paste, and mix until smooth, granulated and dr

4. 

   Step4:4. Drop a few drops of lemon juice into the protein. Use the electric egg beater to make hair. Add the sugar powder in three times. Finally, beat until it is hard to foam. Lift the egg beater. There is a short peak

5. 

   Step5:5. Add one third of the beaten protein into the egg yolk paste and gently mix with a scraper. Pay attention to the technique. Do not make circles. You can use the cross mixing method. After mixing, pour all into the protein

6. 

   Step6:6. Mix the batter evenly after mixin

7. 

   Step7:7. Pour batter into the 6-inch flexible bottom round film with oil paper pasted. Shake the mold with force for a few times. Shake out bubbles. The mold can also not be pasted with oil paper. If pasted, it can be lazy without washing the mold. Ha h

8. 

   Step8:8. Preheat the oven. Put the mold in the middle and lower layers of the oven. Heat it up to 135 degrees, heat it down to 140 degrees, and bake it for 50 minutes. See the temper of each oven for details

9. 

   Step9:9. Take out the cake with insulating gloves immediately after baking. Shake it a few times. Then turn it upside down on the cooling rack to cool it. Cool it and demould it

10. 

    Step10:10. Use the cake slicer to separate 1 cm and 2 cm cake slices. 2 cm cake slices are placed in the refrigerator for freezing

11. 

    Step11:Red velvety cheese Layer-1. Cream cheese, stir well with warm wate

12. 

    Step12:2. Add sugar powder and stir evenl

13. 

    Step13:3. Add an egg. Mix wel

14. 

    Step14:4. Add cream. Mix wel

15. 

    Step15:5. Sift in low gluten powder, Monascus powder and cocoa powde

16. 

    Step16:6. Stir until smoot

17. 

    Step17:7. Pad the baking tray with oil paper. Put the six inch mousse circle in the school kitchen. Put the oil paper on the inner wall. Then put the 1cm slice of cake

18. 

    Step18:8. Pour in the red velvet cheese paste. Bake for 20 minutes at 150 ℃ after preheating. Do not bake fully. Take it out and cool it in the refrigerator for cold storage

19. 

    Step19:Muscapenemus Layer-1. Mix egg yolk, water and sugar with hot wate

20. 

    Step20:2. Add mascarpone cheese. Mix well. Do not over mix

21. 

    Step21:3. Add the gelatine tablet which is soaked in cold water in advance. Stir until it is completely melte

22. 

    Step22:4. Add the whipped cream to 60%, i.e. the cream just has fine lines

23. 

    Step23:5. Smooth mixin

24. 

    Step24:

25. 

    Step25:

26. 

    Step26: