Red Velvet Cream Cake
This winter, the cold current hit one after another. Without breathing, the temperature suddenly dropped to minus 17 degrees, the lowest point in 30 years. Then a heavy snow covered the small town with snow. Humorous stories are flying all over the world. Chu LiuXiang's younger brother is coming. Everyone is careful step by step. In this vast white space with the same color of heaven and earth, I occasionally see a touch of red clothes. In the extremely cold weather rarely seen in decades, making a red velvet cake with the obtained ACA silicone mold will be particularly appropriate. It is beautiful and can supplement the energy of the family.The red velvet cake was made for the first time. It was originally thought that only red koji rice flour could achieve this wine red. In fact, it is not. The color of red koji rice flour is still dim. If you do not add a little red pigment, you will not achieve this wine red state.Xiaoyingzi's words:one The egg paste I made is thick. When I make it, I can increase the amount of yogurt appropriately. It should be better to adjust the egg paste to a smooth state.two The color of Monascus rice noodles is still dim. If you don't add a little red pigment, you can't reach the color of Yin Hong. Therefore, some Western-style shops say that they don't add pigment, which is a lie. The food coloring I used was bought from Wheaton of the United States. The price was very beautiful.3. yoghurt is the kind of thick yoghurt, and it is also good to make your own yoghurt.three Since the cake is red and the color change is not obvious when baking, you should always observe it to avoid overheating. The oven temperature and time should be adjusted according to your oven temper.
Step 1 . Salt free butter 60g sugar powder 130g yogurt 140g low gluten powder 150g egg 1 cocoa powder 5g Monascus powder 10g salt 1.5g baking soda 1/2 tablespoon fresh lemon juice 1/2 tablespoon red pigment right amount
Step 2 . Soften 60g butter at room temperature and add 130g powdered sugar
Step 3 . Stir with an electric egg beater until smooth
Step 4 . Add a whole egg liquid in 3-4 times
Step 5 . Each time, it should be completely stirred and absorbed before adding the next one. Stir until it is smooth
Step 6 . Add Monascus powder, red pigment and lemon juice
Step 7 . Stir well, add the red pigment a little until the color is satisfactory. I squeezed 3 drops to adjust to this color.
Step 8 . Yogurt added to the formula
Step 9 . Stir to make it mixed evenly
Step 10 . Mix low gluten powder, salt, soda powder and cocoa powder
Step 11 . Sift into butter paste
Step 12 . Stir evenly with a scraper until there are no flour particles
Step 13 . Preheat the oven in advance and pour the batter into the ACA heart mold
Step 14 . Middle and lower layers of oven, 165 degrees, 25-30 minutes
Step 15 . After being roasted, it can be easily demoulded until it is cool and ready to use after being pulled out of the oven and buckled on the baking net
Step 16 . Add 30g fine granulated sugar to the light cream to make it into a 9-distribution state that can be mounted. First, coat the whole surface of the heart-shaped cake with the light cream
Step 17 . Send it to 9 distribution status that can be mounted
Step 18 . First coat the whole surface of the heart-shaped cake with light cream
Step 19 . Smooth it as much as possible
Step 20 . Put a 2D flower nozzle into the flower mounting bag, and the remaining cream into the flower mounting bag
Step 21 . Put big roses on the cake. Decorate it with a little colored sugar beads.
Step 22 . Finished product drawing
Step 23 . Finished product drawing
Step 24 . Finished product drawing
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