Red Velvet Cake(hong si rong dan gao )

Red Velvet Cake

Introduction:

Production steps:

Step 1: cut the fresh lemon and squeeze out the juice to filter out the small seeds;

Step 2: quickly pour in the milk;

Step 3: let it stand for a while, about 10 minutes, and you can see some solidifying at the bottom, so that the cheese is finished;

Step 4: soften the butter at room temperature and beat with sugar until white;

Step 5: break up the eggs and add them into the butter in several times. Beat them evenly each time and then add the next time;

Step 6: add the sifted Monascus powder, cocoa powder, vanilla extract and baking powder, and stir well;

Step 7: pour in 1 / 3 buttermilk, cut and mix evenly;

Step 8: sift in 1 / 3 powder again, cut and mix evenly;

Step 9: then pour in 1 / 3 of the buttermilk and sift the powder; add the buttermilk and the powder in turn;

Step 10: cut and mix evenly, and then put into two six inch round dies;

Step 11: 160 degrees, 40 minutes, put in the middle and lower layer of the oven;

Step 12: stick the toothpick into it without batter, take it out and put it back to cool, then demould it;

Step 13: soften cream cheese and butter with water and mix well;

Step 14: add the powdered sugar, stir, add the animal cream and a few drops of lemon juice, stir well;

Step 15: 17. Slice the two cakes separately;

Step 16: take a part of cheese cream and evenly spread it on the middle layer and around the cake;

Step 17: add a little red pigment to the remaining part and stir evenly;

Step 18: put it into the 6-tooth medium star mouth flower mounting bag;

Step 19: first extrude the upper surface into a circle along the edge, and the flower extruding is to draw a circle;

Step 20: add the red pigment and stir evenly;

Step 21: then continue to circle below to form a flower; gradually darken the color;

Step 22: knead the extra cake pieces into small pieces;

Step 23: place part in the middle of the cake, and then place a circle along the edge with a spoon;

Step 24: such a beautiful "red velvet cake" is completed.

Materials required:

Low gluten flour: 280g

Butter: 114 G

Sugar: 150g

Eggs: 2

Monascus powder: 30g

Cocoa powder: 20g

Lime: 2

Vanilla: a few drops

Milk: 140g

Cheese cream: cream cheese: 250g

Cream: 100g

Powdered sugar: 50g

Note: 1. Buttermilk, one of the important raw materials of red velvet, is one of the methods. After the lemon is squeezed into juice, full fat milk is added. It doesn't need to be stirred, and it can be used as a substitute for buttermilk after standing for 10 minutes. 2. For the method of mounting flowers, we only need to prepare the flower mouth of our usual cookies. The flower mouth can be slightly tilted and rotated, and pay attention to the middle of the flowers Don't leave a gap.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Hong Si Rong Dan Gao