Red velvet heart-shaped cake recipe-Chinese Food-best chinese food recipes-cooking food

Red velvet heart-shaped cake

(114002 views)

It's a sweet, full score, naked cake. After the baker makes it in the kitchen, the office kids will share it in one minute. It's too soft and fragrant. The cheese for cream is fresh and refreshing. It's not greasy at all. The soft cake embryo is like the touch of holding your hand when you first see it; the sweet cream is the taste of burying into your neck after bathing; the taste of satisfaction is the happy moment when you wake up with someone around you. Today's sweet full score recipe. From chef Yi's specially invited Baker, Mr. Suki~

Cooking ingredients

see Figure:8

Cooking Steps

Step1:Prepare ingredients

Step2:Prepare ingredients

Step3:Prepare ingredients

Step4:Prepare ingredients

Step5:Preparation too

Step6:[making cake embryo] make egg yolk paste in a clean basin. Pour in corn oil, milk, sugar and salt. Fully emulsify with egg pump until there is no oil on the surface

Step7:Then sift and add the low gluten flour, cocoa powder, red koji powder, mix with the egg puff. Mix without dry powder

Step8:Then we pour the egg yolk. Continue to mix with the egg. We can see that the batter is getting more smooth. Then add the red velvet essence. Mix it evenly. The egg yolk paste is ready. Put aside

Step9:Send the protein to a clean, water free, oil-free basin. Pour the protein into the basin. (the protein here can be separated from yolk protein and refrigerated in the refrigerator. It will be more delicate and stable after being sent out.

Step10:Beat the egg beater at a high speed to send out the thick bubbles and add the first sugar. The thick bubbles become more dense bubbles and add the second sugar. Continue to use the high speed to beat. The protein has light lines. Add the third sugar. Use the medium and low speed to beat. Just beat to the shape of the eagle's mouth

Step11:Mix the yolk paste and the albumen paste. Add one-third of the albumen paste into the yolk paste. Stir it quickly with the egg pump. Then pour in the three-thirds of the albumen paste. Continue to mix. Then pour in the rest of the mixture. At this time, we change the scraper. Use the mixing method. Mix evenly.

Step12:Take out the prepared baking tray. Lay a layer of oil paper in it. Then pour the batter from a height of about 20cm from the baking tray. In this way, the big bubbles in the batter can be removed

Step13:After pouring the batter, shake the batter to the four corners, pick up the baking pan, shake it with your hands, shake off some small bubbles, and put it in the oven. The oven needs to be preheated 160 degrees in advance. The baking time is 25 minutes

Step14:After baking, take it out and shake it. It doesn't need to be turned upside down. It can be used when the front is cool

Step15:Cut cake embry

Step16:Take a piece of oiled paper. Turn the baking pan upside down. Then take off the oiled paper. Take out the heart-shaped mold. Cut two heart-shaped embryos of the same size on the cake embryo