Salt-based red velvet cheese cake? Recipe? Red velvet cake?
Red velvet powder 300g
Eggs 500g?
< p>Water 75g?Cheese sauce? 50g? Cake? Oil 20g
Salad oil 100g? Cream?
Cream? 100g? Cow? Cream 200g
Bavaria Dacher Klimt 100g?
Hazelnut-filled Chocolate Chocolate Crunch Sauce 60g
1. Red velvet Cake production: Except for the salad oil, put the other ingredients into the mixer at a slow speed for 1 minute, then quickly beat until the specific gravity is 0.45-0.48.
2. Slowly add salad oil and use low speed for 1 minute. Baking: 200℃ on top, 150℃ on bottom, 61 minutes.
3. Whip the cream: Beat the light cream and set aside. Then beat the cow cream and Hamlink, then add the light cream that was stirred before and stir evenly.
4. Cake assembly: Cut the red velvet cake as the base, spread the nut hazelnut chocolate crispy sauce as the filling, repeat the above steps again, and spread the stirred cream with the batter. , and finally decorate with fruit.