The scented red velvet cake embryo is paired with the salty mascarpone cream, which is fragrant and not greasy, and has a long aftertaste. Compared with the traditional red velvet formula, the sugar is reduced by half, and there is no burden to eat. The formula is quite unique. After many adjustments, the dark chocolate greatly enhances the taste of the cake; the red yeast powder has the effect of strengthening the spleen and lowering the fat, and the beetroot has the same effect. Why not use red velvet essence and use red yeast powder, which will explain A pig's personal opinion later. Note: 1. The cake is loose and fragile when it is just released. It is recommended to sever after one night. 2. According to the feedback that the formula is dry and the cream cream is less, the formula is re-adjusted and the video is made. The recipes and videos have been improved and there is no problem with this. Basic baking video compilation from shallow to deep: https://www.xiachufang.com/recipe_list/107044141/ Ask the tool model to see this ~https://www.xiachufang.com/recipe/102299400/
Preparation: 1. Preheat the oven to 170 ° C. 2. Prepare two 6-inch round molds, bottom and side paper (see the paper cutting method: https://www.xiachufang.com/recipe/102280309/) Unconditional, a mold can also be, that is, the cake is not separated and the height is high. 3.80g of butter is taken out early to soften the spare.
Add chocolate to the milk, heat it in the microwave for about 30 seconds, remove it and stir it to dissolve. Because of the large amount of milk, chocolate slag will appear. Don't worry about it, stir it until there is no chocolate bar. Put it in the refrigerator and store it for spare. If there is no microwave oven. Stir the chocolate and milk together with water until it melts.
Use a small egg pot to send butter (the amount of butter is not large, the pot is too big to play)
Add sugar and salt in two portions.
Each time, it was mixed with a spatula to the undried sugar granules.
Break into an egg.
Continue to whipping, from time to time with a scraper to scrape the butter paste on the wall.
It starts with a creamy shape and then turns into tofu residue and continues to fight.
After the color is lightened, the egg liquid is completely absorbed and the low-speed slow-lifting removes the butter on the egg-head.
Take a large pot and sieve into the dry powder twice.
Add red yeast powder (why not mix with flour at the beginning, the reason is very simple, red yeast rice is the same as bayberry juice, there will be pigment residue. If the sieve screen is over again, please imagine that all the clothes in the house are dyed with bayberry juice I will be sad when I will wash the dishes.
Drop a few drops of vanilla extract.
Add lemon juice.
Mix thoroughly with a spatula.
The egg beater is whipped into a fine batter.
The average is divided into the mold Note: 1. It is best to call it, otherwise it may be thin and uneven. 2. The batter is very thick, and the scraper can lift the batter and shake it off. Do not stick to the oil paper, or you will run the oil paper.
The left hand pinches the oil paper and the mold, and the right hand is roughly smoothed with a spoon.
Into the furnace, the middle and lower layers, 170 ° C for 30 minutes, the bamboo stick inserted dry and no adhesion. (If you only use one mold, 160 ° C, 45-45 minutes, the same bamboo stick insert is dry and no adhesion)
Cut off the skin after cooling (remaining spare)
Next, make mascarpone cheese cream.
The butter broke up.
Add sugar salt to send.
(After adding the sugar salt, mix it with a spatula and scrape it to the corner, and the hair will be more fully)
Assembly: Preparation: 1. Prepare a 6-inch mousse ring or a straight-lived round die with a hard rim around it (hard is not soft!) 2. Load 2/3 of the cheese cream into the squid bag ( No need to spend a mouth), the rest is refrigerated.
Hand-residual party equipment forced Raiders: put on the cake, the edge is filled with cheese cream, do not leave a gap.
Slightly squeeze a few above.
Scrape flat with a spoon or spatula.
Put another cake.
Fill it up again, taking care not to leave a gap.
Squeeze the rest of the cheese cream in the squeeze bag to the surface and smooth it with a spatula.
Do not wipe the peace, the back must be decorated.
Put it in the refrigerator for more than half an hour until the cheese cream hardens. Step 39 can be omitted. You don't have to take off the trimmed cake and squeeze the flowers directly. I am just a little obsessive-compulsive disorder _(:зゝ∠)_
Take it out after freezing, remove the mousse ring, and tear off the side. Trim around the circle with a spatula. Scrape off the cream that overflows the edges.
Use the eight-toothed flower mouth (Sanneng SN7092) to squeeze the flowers.
The direction and positioning sequence are as shown in the figure.
Sprinkle the cut skin with your fingertips over the screen and sprinkle it on the center of the cake.
Refrigerate overnight to blend the cake and stuffing.
In this way, a red velvet cake that looks like a very high force is ready~
Compared to traditional red velvet, this cake reduces the amount of butter and sugar, and the cheese cream is less harmful to eat. At the same time, it has been improved according to the tastes of the people and the readily available ingredients. Red velvet cakes originated in the United States, and their preference is a thick, sweet (we are sweet) solid cake with a high-sugar butter cream. Traditional red velvet cakes use beetroot juice as a natural coloring agent and buttermilk as a raw material, but it is difficult to obtain in China. Although beetroot is a very healthy vegetable and its color is very beautiful, it has a special earthy taste and needs to be pressed down with spices. Therefore, even in foreign countries, the use of fresh beetroot to make red velvet is greatly reduced. A red velvet serum that tends to be easy to store. However, we have red songs as well as a long-established natural toner. The effect of red yeast rice is very similar to that of beetroot, which is good for spleen and stomach. The most important thing is that red yeast rice is a homologous food for food and medicine. It is actually a raw material for reducing blood fat and blood pressure to make diet pills _ (: зゝ∠) _ for foreign use, and it is closely combined. The only short board is the essence that has been adjusted to the taste, and the taste is to be considered. Through many attempts, special dark chocolate has been added. Although the weight is not large, it irreplaceably increases the aroma and level of the cake, which is not possible with cocoa powder. Use milk instead of light cream to make the cake more refreshing. Add the right amount of lemon juice and salt, and vanilla extract enhances the taste. Traditional American cakes don't need to be sent, all the ingredients can be mixed. However, the Chinese prefer a soft and delicate cake, so the butter is sent, although it is slightly cumbersome, but because of the expansion of the volume, the taste is soft and the sweetness is also reduced (please imagine a spoonful of sugar added to a bowl of soup and two bowls of soup). The difference) is more suitable for our dietary preferences. The words of a family, for reference only~