45g butter? Fine sugar 100g? Eggs 1? Eight grams of lemon juice 90g milk monascus powder 10g? Low gluten flour 100g? 5 grams of cocoa powder? 2 grams of salt? 2 grams of baking soda for two people.
Attachment others
98 grams of whipped cream? Cream cheese 1 10g? 22 grams of powdered sugar? (filled with cheese cream) vanilla extract 1 ml
Method for making Red Velvet cupcakes
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1
Prepare the materials for making the red velvet cake first.
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2
Mix and sieve the low-gluten flour, cocoa powder and baking soda twice for later use.
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three
Butter softens at room temperature in advance.
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four
Add fine sugar and salt to the softened butter.
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five
Send it into the loose sand with electric egg beater.
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six
Add the egg mixture into the butter basin three times and stir well (remember to stir until the butter and egg mixture are completely mixed before adding the next time).
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seven
Add lemon juice and stir well.
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eight
Add 10g monascus powder into 90g milk and stir well.
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nine
Add 1/3 powder sieved in step 2 to butter.
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10
Stir gently and evenly with a scraper.
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1 1
Pour in 1/3 monascus milk and continue to stir evenly.
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12
Repeat step 9- 1 1 until all the powder and red yeast milk are added to form a moist batter.
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13
The mixed red velvet cake paste is delicate, smooth and easy to flow.
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14
Paste the cake in a paper bag.
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15
Cut the small mouth of the paper bag, put the Ma Fen baking tray into the paper cup in advance, and squeeze the batter into the paper cup until it is 8 minutes full (I use the first snow 12 even muffin baking tray, which can make 6 cupcakes).
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16
Put the baking tray in the middle layer of the preheated oven and bake at 170℃ for 20 minutes.
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17
The baked cake is cooled on the drying net.
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18
After the cake is completely cooled, the cheese cream is ready: pour the whipped cream into an oil-free basin and divide the ice water in summer until the whipped cream has clear lines.
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19
Pour the cream cheese softened at room temperature into the basin.
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20
Add powdered sugar
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2 1
Stir and mix with an eggbeater.
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22
Add vanilla extract and stir well.
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23
Mix 1/3 light cream into the cheese paste, and stir quickly and evenly.
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24
Repeat this process until all the ingredients are added and the cheese and cream are mixed.
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25
Put a decorative nozzle into the decorative bag and put the mixed cheese cream into the decorative bag.
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26
Dig a small hole in the cooled cupcake.
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27
Squeeze the cheese cream into the hole first, and then squeeze the cheese cream on the surface according to your preference.
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28
Red velvet cupcakes are almost ready ~ (please ignore them if you don't like them, haha ~)
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29
Let's have some finished drawings.
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30
Finished product drawing
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3 1
Finished product drawing
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32
Finished product drawing
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33
Finished product drawing
The drawing of Red Velvet cupcakes is finished.
Cooking skills of red velvet cake
skill
1. The baking time and temperature should be adjusted according to your own oven.
2. When sending whipped cream in summer, it is best to send it by ice water;
3. The prepared red velvet cupcakes can be refrigerated in the refrigerator before eating, and the taste is better.