Method for making red velvet embryo
1, take an oil-free basin with pure milk and corn oil. Stir well until emulsified. It's just that you can't tell who is who when the two are mixed together, so it's okay.
2. Sieve in red velvet powder, flour and milk powder. If red velvet is a concentrated solution, replace it with the same amount of flour. No milk powder. Replace it with the same amount of flour. Stir quickly and pay attention to stirring to prevent the batter from thickening.
3. Separate egg yolk and protein. Egg yolk is put directly in the batter.
4. In this way, stir evenly for use. Now you can preheat the oven. The temperature of my oven is 40 liters. It took the upper and lower floors 150 degrees for 30 minutes. Medium level. Adjust yourself according to your oven temper.
5. Put egg whites and sugar in an oil-free and waterless pot. I can put sugar three times, but I'm lazy. It doesn't matter much if I just let it go. Put a few drops of lemon juice, which actually removes the fishy smell. Don't put too much. A few drops is enough. If you don't want to, you don't have to let it go.
6, until the hard foam, that is, the grain is particularly obvious and does not fade, lift the eggbeater, and the sharp corner of the protein is straight.
7. Dig a spoonful of egg white and put it into the stirred egg yolk paste, and stir well. Turn over. Turn over. Turn over. Don't turn around.
8. Stir well and pour it back into the egg white, then stir well quickly.
9. Shake it from a height after it is taken out of the furnace. This is to release hot air ~ then let it cool backwards ~ let it cool completely before demoulding.
Basic information of cake
Cake is an ancient western pastry, usually made in an oven. Cake is made of eggs, sugar and wheat flour as the main raw materials. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder are auxiliary materials. After stirring, concocting and baking, sponge-like snacks are made.