Ingredients of Red Velvet double cheesecake

Red velvet Qifeng cake bottom: 3 eggs

Low gluten flour 45g sugar powder 45g.

Vegetable oil 35g pure milk 45g

Monascus powder 10g cocoa powder 5g

Lemon juice and Red Velvet cheese layer:

Cream cheese150g powdered sugar 30g

Egg 1 whipped cream 40g

Low gluten flour 5g red yeast rice flour 5g

Cocoa powder 2g mascarpone mousse layer:

Maskapengmousse 70g fine sugar 30g

Water 30ml egg yolk 1 tablet

Gelatin tablets 5g whipped cream140g.

Development of double cheesecake in Red Velvet

Step 1

Red velvet Qifeng cake: 1. Egg yolk protein separation

Second step

2. Before adding pure milk, add vegetable oil to the egg yolk and stir evenly every time.

Third step

3. Sieve the evenly mixed low-gluten flour, monascus powder and cocoa powder into the egg yolk paste, and stir until it is smooth without particles and dry powder.

Fourth step

4. Drop a few drops of lemon juice into the egg white, break it up with electric egg beater, and add powdered sugar three times. Finally, it is difficult to foam, and it is short and sharp to lift the eggbeater.

Step five

5. First, add one third of the beaten egg white to the egg yolk paste, and gently stir evenly with a spatula. Pay attention to skills. Don't beat around the bush. Cross mixing method can be used. Stir and pour all into the egg white.

Step 6

6. Stir the batter evenly.

Step 7

7. Pour the batter into a 6-inch round film with oiled paper, and shake the mold several times to make it bubble. The mold can be free of oil paper, but you can be lazy without washing the mold, haha.

Step 8

8. Preheat the oven, put the mold in the middle and lower layers of the oven, and bake at 135 degrees and 140 degrees for 50 minutes to see the heat of each oven.

Step 9

9. After the cake is baked, take it out with insulating gloves, shake it a few times, then pour it on the cooling rack to cool, and let it cool and demould.

Step 10

10. Use a cake slicer to separate 1cm from the 2cm cake slice, and put the 2cm cake slice in the refrigerator for freezing.

Step 1 1

Red velvet cheese layer: 1. Whip the cream cheese evenly in warm water.

Step 12

2. Add powdered sugar and stir well.

Step 13

3. Add an egg and mix well.

Step 14

4. Add whipped cream and mix well.

Step 15

5. Sift in low-gluten flour, red yeast powder and cocoa powder.

Step 16

6. Beat until smooth

Step 17

7. Pad the baking tray with oiled paper, put it into the chef's six-inch wood wire ring, spread the oiled paper on the inner wall, and then put in 1cm cake slices.

Step 18

8. Pour in the red velvet cheese paste, preheat the oven and bake at 150 for 20 minutes. Never cook it completely. Take it out and put it in the refrigerator for use.

Step 19

Maskapengmousse layer: 1. Mix egg yolk, water, fine sugar and warm water and stir well.

Step 20

2. Add the mascarpone cheese and stir well, not too much.

Step 2 1

3. Add gelatin tablets soaked in cold water in advance and beat until they are completely melted.

Step 22

4. Add the whipped cream that has been sent to 60%, that is, the whipped cream that has just appeared delicate lines.

Step 23

5. Stir the smooth mascarpone mousse sauce.

Step 24

6. Pour the mascarpone mousse paste into the frozen red velvet cheese layer, smooth it slightly with a spatula, leave some for the final use as a cake, and freeze it in the refrigerator for 2 hours, or refrigerate it overnight before use.

Step 25

7. Take out the frozen 2cm piece of red velvet cake, cut it into small pieces with a knife and break it with a cooking machine or blender. If it is difficult to fight, you can fight several times. In short, it is much easier than direct screening.

Step 26

8. Take out the frozen cheesecake, spread it on Masca Penmousse, and finally spread it on the red velvet cake. Cut it into pieces and taste it. It's perfect.

Cooking skills of Red Velvet double cheesecake

This formula is about half of the amount of wood wire loops that are six inches high in a kitchen.