Butermilk Red Velvet Cake
Introduction:
"My husband's friend asked for this, so I searched for all kinds of recipes. The first time I made sour cream by myself, it failed. So I searched again and found out the version of buttermilk. Later, I would write about the making method of buttermilk. The cake made is delicate and moist, not as dry as the outside."
Production steps:
Step 1: soften the salt free butter at room temperature and beat it with sugar
Step 2: add the egg liquid in three times, and thoroughly beat each time, then add new egg liquid
Step 3: This is a good condition to be feathered
Step 4: then add 1 / 3 of sifted low flour, cocoa powder, Monascus powder and salt, and stir well
Step 5: add 1 / 2 of buttermilk, stir well, then add 1 / 3 of sifted powder, then add the remaining buttermilk, finally sift the remaining powder and mix well, add vanilla essence and mix well
Step 6: mix baking soda and white vinegar, pour into the mixed powder, mix well quickly
Step 7: pour in the paper mold, put in the preheated 175 degree oven, bake for 20-30 minutes, according to your oven
Step 8: the final mounting is OK (please ignore my clumsy mounting)
Materials required:
Salt free butter: 78g
Egg: 1
Sugar: 60g
Cocoa powder: 10g
Monascus powder: 5g
Buttermilk: 165G
Baking soda: 1 / 2 teaspoon
White vinegar: 1 / 2 teaspoon
Salt: 1 / 4 teaspoon
Low gluten flour: 170g
Vanilla extract: 1 / 2 teaspoon
Note: the amount of sugar according to their own preferences, up to 100g
Production difficulty: ordinary
Process: Baking
Production time: one day
Taste: sweet
Chinese PinYin : Ban Hong Si Rong Dan Gao
Butermilk Red Velvet Cake
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