Recipe: Light card red velvet cake / low card recipe + decorative trick + squeezing method / baking video cake 11 "American cake"

Home Cooking Recipe: Light card red velvet cake / low card recipe + decorative trick + squeezing method / baking video cake 11

Notes:

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/

Ingredients:

Steps:

  1. Home Cooking Recipe: 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.

    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.

  2. Home Cooking Recipe: 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.

    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.

  3. Home Cooking Recipe: Use a small egg pot to send butter (the amount of butter is not large, the pot is too big to play)

    Use a small egg pot to send butter (the amount of butter is not large, the pot is too big to play)

  4. Home Cooking Recipe: Add sugar and salt in two portions.

    Add sugar and salt in two portions.

  5. Home Cooking Recipe: Each time, it was mixed with a spatula to the undried sugar granules.

    Each time, it was mixed with a spatula to the undried sugar granules.

  6. Home Cooking Recipe: Send it.

    Send it.

  7. Home Cooking Recipe: Break into an egg.

    Break into an egg.

  8. Home Cooking Recipe: Continue to whipping, from time to time with a scraper to scrape the butter paste on the wall.

    Continue to whipping, from time to time with a scraper to scrape the butter paste on the wall.

  9. Home Cooking Recipe: It starts with a creamy shape and then turns into tofu residue and continues to fight.

    It starts with a creamy shape and then turns into tofu residue and continues to fight.

  10. Home Cooking Recipe: After the color is lightened, the egg liquid is completely absorbed and the low-speed slow-lifting removes the butter on the egg-head.

    After the color is lightened, the egg liquid is completely absorbed and the low-speed slow-lifting removes the butter on the egg-head.

  11. Home Cooking Recipe: Take a large pot and sieve into the dry powder twice.

    Take a large pot and sieve into the dry powder twice.

  12. Home Cooking Recipe: 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.

    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.

  13. Home Cooking Recipe: Drop a few drops of vanilla extract.

    Drop a few drops of vanilla extract.

  14. Home Cooking Recipe: Add lemon juice.

    Add lemon juice.

  15. Home Cooking Recipe: Chocolate paste.

    Chocolate paste.

  16. Home Cooking Recipe: Butter paste.

    Butter paste.

  17. Home Cooking Recipe: Mix thoroughly with a spatula.

    Mix thoroughly with a spatula.

  18. Home Cooking Recipe: The egg beater is whipped into a fine batter.

    The egg beater is whipped into a fine batter.

  19. Home Cooking Recipe: 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 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.

  20. Home Cooking Recipe: The left hand pinches the oil paper and the mold, and the right hand is roughly smoothed with a spoon.

    The left hand pinches the oil paper and the mold, and the right hand is roughly smoothed with a spoon.

  21. Home Cooking Recipe: Shocking.

    Shocking.

  22. Home Cooking Recipe: 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)

    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)

  23. Home Cooking Recipe: Cut off the skin after cooling (remaining spare)

    Cut off the skin after cooling (remaining spare)

  24. Home Cooking Recipe: Next, make mascarpone cheese cream.

    Next, make mascarpone cheese cream.

  25. Home Cooking Recipe: The butter broke up.

    The butter broke up.

  26. Home Cooking Recipe: Add sugar salt to send.

    Add sugar salt to send.

  27. Home Cooking Recipe: (After adding the sugar salt, mix it with a spatula and scrape it to the corner, and the hair will be more fully)

    (After adding the sugar salt, mix it with a spatula and scrape it to the corner, and the hair will be more fully)

  28. Home Cooking Recipe: Join Mascarpen.

    Join Mascarpen.

  29. Home Cooking Recipe: Beat evenly.

    Beat evenly.

  30. Home Cooking Recipe: 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.

    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.

  31. Home Cooking Recipe: Hand-residual party equipment forced Raiders: put on the cake, the edge is filled with cheese cream, do not leave a gap.

    Hand-residual party equipment forced Raiders: put on the cake, the edge is filled with cheese cream, do not leave a gap.

  32. Home Cooking Recipe: Slightly squeeze a few above.

    Slightly squeeze a few above.

  33. Home Cooking Recipe: Scrape flat with a spoon or spatula.

    Scrape flat with a spoon or spatula.

  34. Home Cooking Recipe: Put another cake.

    Put another cake.

  35. Home Cooking Recipe: Fill it up again, taking care not to leave a gap.

    Fill it up again, taking care not to leave a gap.

  36. Home Cooking Recipe: Squeeze the rest of the cheese cream in the squeeze bag to the surface and smooth it with a spatula.

    Squeeze the rest of the cheese cream in the squeeze bag to the surface and smooth it with a spatula.

  37. Home Cooking Recipe: Do not wipe the peace, the back must be decorated.

    Do not wipe the peace, the back must be decorated.

  38. Home Cooking Recipe: 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∠)_

    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∠)_

  39. Home Cooking Recipe: 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.

    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.

  40. Home Cooking Recipe: Use the eight-toothed flower mouth (Sanneng SN7092) to squeeze the flowers.

    Use the eight-toothed flower mouth (Sanneng SN7092) to squeeze the flowers.

  41. Home Cooking Recipe: The direction and positioning sequence are as shown in the figure.

    The direction and positioning sequence are as shown in the figure.

  42. Home Cooking Recipe: Sprinkle the cut skin with your fingertips over the screen and sprinkle it on the center of the cake.

    Sprinkle the cut skin with your fingertips over the screen and sprinkle it on the center of the cake.

  43. Refrigerate overnight to blend the cake and stuffing.

  44. In this way, a red velvet cake that looks like a very high force is ready~

Tips:

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~


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