Halloween beetle Red Velvet Cake
The famous red velvet cake has not only beautiful red velvet color, but also fine texture like velvet. It is widely welcomed by sweet food lovers. However, in the formula of red velvet cake made by many people, only pigments such as red pigment or Monascus powder are used. It is wrong to think that making a red cake is a red velvet cake.The special feature of red velvet cake is that it can not see the existence of chocolate, but it can taste chocolate. Next, let's introduce a cute "beetle red velvet cake" made with the formula of foreign masters. At the Halloween party in a few days, take out such a creative cake, and be sure to hold the whole audience ~ hurry up and learn from me while doing it. It's actually very simple.Tip: the amount of sugar in the original formula is 110g, which is too sweet for US Asians, so I halved the amount. All the ingredients indicated can be used to make a 12 link kitchen beetle non stick cake mold.
Step 1 . Prepare various materials and soften the butter slightly at room temperature. Preheat the oven, heat up and down 150 degrees, 10 minutes.
Step 2 . Pour the fine sugar into the butter and stir it until the sugar is invisible.
Step 3 . Break up the egg liquid, add it to the butter twice, and stir it until it is thoroughly emulsified without water and oil separation.
Step 4 . At this time, the butter and egg liquid are evenly mushy. Add half of the milk or yogurt and mix well.
Step 5 . Pour low gluten flour, cocoa powder and baking powder into another egg bowl, sift and mix well.
Step 6 . Pour the powder materials mixed in the previous step into the mixture in step 4, and then repeat the process of "pour milk or yogurt, mix well, pour the remaining powder materials, mix well".
Step 7 . Add the red pigment and mix well to form a smooth, delicate and glossy batter. The red velvet cake paste is ready.
Step 8 . Put the cake paste into the embossed bag and squeeze it into the 12 non stick beetle cake mold. Shake slightly for a few times and pop bubbles.
Step 9 . Put it in an oven with 150 degrees above and below the fire and bake for about 18 minutes. To touch the surface elastically and not sticky.
Step 10 . Put the mold upside down on another baking pan or drying net to demould.
Step 11 . Because it is a non stick cake mold, the surface is smooth and non stick, and the inverted buckle will automatically come out.
Step 12 . Melt the dark chocolate in water, put it into the flower mounting bag with a small cut, draw the wings, spots and head according to the convex and concave patterns on the surface of the cake, and point out the eyes with a little white chocolate. Then draw thin feet with the remaining chocolate, and insert them around the body after cooling.
Step 13 . Breaking open the inside of the cake, there is a red, delicate and moist cake organization. I broke this while it was hot, slightly hot. Generally, eat it after cooling.
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