Later, it was used in drinks. According to Lu, product development manager of longan shop, red velvet is a kind of powder extracted from plants and widely used in baking and drinks. The earliest red velvet drinks were most used in boutique coffee shops.
Monascus powder in red velvet is extracted from plant beetroot, which is a natural pigment, not synthetic, and beetroot is also one of the raw materials for sugar production. Because it contains lycopene, the root bark and meat are purple.
Monascus powder in red velvet is extracted from plant beetroot, which is a natural pigment, not synthetic, and beetroot is also one of the raw materials for sugar production. Because it contains lycopene, the root bark and meat are purple. Red velvet is extracted from cocoa and tastes like cocoa. Generally, good red velvet will choose cocoa beans from Ivory Coast, Africa. Red velvet will also smell of milk. Good red velvet powder will use full-fat milk powder, generally using non-milk powder.
Red velvet was originally used as a raw material for making cakes. Its name comes from the deep red and beautiful color of the cake made of this raw material, and it is named because of its light and smooth taste. Later, it was used in drinks. Red velvet is a kind of powder extracted from plants, which is widely used in baking and drinks. The earliest red velvet drink is most used in boutique coffee shops.
Red velvet is extracted from cocoa and tastes like cocoa. Generally, good red velvet will choose cocoa beans from Ivory Coast, Africa.
Red velvet will also smell of milk. Good red velvet powder will use full-fat milk powder, generally using non-milk powder.
Many red velvet formulas only use coloring accessories such as red pigment or monascus powder, and when they are made red, they are called red velvet. In fact, the pigment in the correct formula certainly exists, but it is not the most important! Cocoa powder is the key to red velvet cake.