Cake body part

1, butter 1 14g

2, low powder 300 grams

3.2 eggs (room temperature)

4, 30 grams of Red Velvet liquid.

5, 20 grams of cocoa powder

6, baking powder 2.4 grams

7, 5 grams of vanilla extract

8. White vinegar 16g

9. 2.4 grams of salt

10,280g powdered sugar

1 1, baking soda 5g.

12, sour cream

240 grams of whole milk.

White vinegar 15g

Plastering part

1, 240g of salt-free fermented butter.

2260 grams of cream cheese

3, 55 grams of powdered sugar

4. Appropriate amount of vanilla extract

Classic red velvet cake-super detailed steps and super tips?

Get all the ingredients ready ~

I won't stop you (? ò ? ó? )

Vanilla essence I use my own vanilla wine instead. I use the ancient red label powdered sugar, a big barrel.

Get the oiled paper ready, and make the mold non-stick first!

Brush the bottom and periphery of the mold with odorless edible oil (sunflower seed oil I use here), and then stick the oil paper to the mold.

If there is no oil paper around the edge, you can brush a layer of softened butter ~ but it is not recommended to omit the oil paper at the bottom of the mold, otherwise it will be difficult to demould and plaster (cake crumbs will be everywhere? Don't say I didn't warn you! ! ! )

Step 2: finished product?

Clean and good demoulding. Is there wood? Officially start production ~

Here you can preheat the oven to 170℃.

Cocoa powder, low-gluten flour, baking powder, salt ~ sieve two or three times in advance! ! Be sure to screen in advance. The picture is bright, and the color of cocoa powder is dark? )

Pour 15g white vinegar into 240g pure milk, stir well and let stand.

The butter softens in advance to the point of poking the hole with your fingers (be careful not to be too soft when the weather is hot). Add powdered sugar at one time and beat well with electric egg beater (fluffy and white).

Beat the eggs evenly, add a small amount to the beaten butter for many times, and stir with electric egg beater at high speed every time until the butter completely absorbs the egg liquid. Pay attention to the state to avoid oil-water separation.

All the added egg liquid is fine and shiny, and there is no oil-water separation.

Pour the red velvet liquid into the prepared sour cream and stir well. Add vanilla extract and stir well.

Take one third of the flour (four kinds of flour sieved in advance) and pour it into butter (step 8) and stir it evenly with electric egg beater, then add one third of red velvet sour cream (step 9) and stir it evenly with electric egg beater.

Repeat the above steps twice until the powder and solution are used up.

(The picture shows the second powder addition)

White vinegar (16g) and baking soda were weighed respectively. Putting baking soda into white vinegar at one time will become a chemical reaction.

I made a small video for your reference, and I want to act quickly.

Pour the above solution into the batter quickly, and stir evenly with electric egg beater at high speed.

The batter is poured into the mold in a strip shape from the height of 15CM, and the mold (the same as Qifeng cake) is smashed to shake out bubbles, and baked at 170 degrees for 60 minutes. (6 inches 50 is enough).

Shake the hot air out of the stove and let it cool (no need to reverse the car). Cracked a sexy pattern? This color is not allowed?

To the extent that the mold is not hot, demould the cake, wrap the cake with plastic wrap or plastic bag and put it in the refrigerator for refrigeration. Keep the cake moist.

This color, which is closer to reality, is dark red.

Make cream cheese cream.

Butter and cream cheese soften ahead of time.

The two were mixed with powdered sugar, and electric egg beater sent them to a fluffy and white degree.

Divide the cake into three pieces and then assemble the cake.

skill

1, the powder must be screened two or three times in advance.

2. Add a small amount of egg liquid to butter several times to avoid oil-water separation.

3. Every time you add powder (powdered sugar, mixed with four kinds of powders), stir with a scraper until you can't see the dry powder, and then open the electric egg beater, or the powder will fly to your face? .

4. when adding sour cream and red velvet liquid, it is the same as Tip 3. Mix it first, then drive the highway.

5. White vinegar and baking soda must be weighed separately.

6, plastering tips, filling cream cheese cream can be slightly thicker (referring to the state, not the amount), plastering cream cheese cream can be slightly thinner (the microwave oven can be adjusted to the minimum fire for 30s to observe the state), which is more conducive to plastering.

7. If the cake is not hot, it can be sealed in a fresh-keeping bag to keep the cake moist.

8. Cream cheese cream is given only to decorate an 8-inch cake in the picture. If decoration is needed, please increase the proportion appropriately.

9. It is best to pad the mold with oil paper. After demoulding, there will be less cake crumbs and the gypsum will be cleaner.

10, the baking time of the cake is not fixed, depending on the state, bamboo sticks are inserted into the center of the cake and baked without wetting the batter.