Red velvet cream cake

2024-04-12 04:13:37 134

This winter, cold waves hit one after another, and without taking a breath, the temperature suddenly dropped to the lowest point in 30 years, minus 17 degrees Celsius. Immediately after, a heavy snowfall adorned the small town with silver. Humorous jokes are flying everywhere, and Chu Liuxiang's younger brother is slipping. Everyone is careful step by step when traveling. In this vast white space where heaven and earth are one color, I occasionally see a touch of red clothing that catches the eye from outside. In the extremely cold weather that has not been seen in decades, using the obtained ACA silicone mold to make a red velvet cake will be particularly suitable, beautiful and can supplement the energy of the family< Br>

Details of ingredients

Unsalted Butter 60 grams
Sugar powder130 grams
yogurt140 grams
Low gluten flour150 grams
Eggs1 unit
salt1.5 grams
Baking soda1/2 small spoon
Fresh lemon juice5ml
Red pigment3 drops
Red koji Rice noodles10 grams
Cocoa powder5 grams

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Red velvet cream cake

1. Unsalted butter 60g Sugar powder 130g Yogurt 140g Low gluten powder 150g Egg 1 Cocoa powder 5g Red yeast powder 10g Salt 1.5g Baking soda powder 1/2 tablespoon Fresh lemon juice 1/2 tablespoon Red pigment in moderation
Soften 2.60 grams of butter at room temperature, add 130 grams of sugar powder
3. Stir with an electric mixer until smooth
4. Add a whole egg mixture in 3-4 parts
5. Each time, thoroughly stir and absorb before adding the next one, stirring until smooth
6. Add red yeast powder, an appropriate amount of red pigment, and lemon juice
7. Stir evenly and add the red pigment bit by bit until the color is satisfactory. I squeezed 3 drops before adjusting to this color.
8. Add yogurt to the formula
9. Stir evenly
10. Mix low gluten powder, salt, soda powder, and cocoa powder
11. Sieve into butter batter
12. Use a scraper to stir evenly until there are no flour particles and the mixture is smooth
13. Preheat the oven in advance and pour the mixed batter into the ACA heart-shaped mold
14. Lower layer of oven, 165 degrees Celsius, 25-30 minutes
15. After baking, take it out of the oven and fold it upside down on the baking net to easily demold until it cools down and is ready for use
16. Add 30 grams of fine sugar to the light cream and beat it into a 9 distribution state that can be framed. First, coat the entire surface of the heart-shaped cake with light cream
17. Send 9 distribution states that can be framed
18. First, apply light cream to the entire surface of the heart-shaped cake
19. Try to smooth it as much as possible
20. Put a 2D flower nozzle into the flower mounting bag, and the remaining cream into the flower mounting bag
21. Frame large roses on top of the cake. Decorate with a few colored sugar beads.
22. Finished product drawings
23. Finished product drawings
24. Finished product drawings