Halloween Beetle Red Velvet Cake

Name: Halloween Beetle Red Velvet Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 110g Unsalted butter; 60g Caster sugar; 1 piece egg; 110g Milk or yogurt; 180g Low-gluten flour; 4g Baking powder; 4g cocoa powder; 4g Red food coloring; a little dark chocolate; a little White chocolate

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The famous red velvet cake not only has a beautiful red velvet color, but also has a delicate texture like velvet, which is widely welcomed by sweets lovers. However, many red velvet cake recipes made by Chinese people only use coloring agents such as red pigment or red yeast powder. They think that red velvet cakes are red velvet cakes, which is actually wrong.
The special thing about the red velvet cake is that you can't see the existence of chocolate, but you can taste the taste of chocolate. So next, I will introduce to you a cute "beetle red velvet cake" made with foreign master recipes. At the Halloween party in a few days, come up with such a creative cake, you must hold the whole audience~ Hurry up and learn how to do it with me. It's actually very simple.
Tip: The original formula contains 110 grams of sugar, which is too sweet for us Asians, so I reduced the amount by half. All the ingredients indicated can be used to make a 12-linked kitchen beetle non-stick cake mold. "

Halloween Beetle Red Velvet Cake

1. Prepare various ingredients, and the butter will soften slightly at room temperature. Preheat the oven and heat up and down to 150 degrees for 10 minutes.

2. Pour the confectioner's sugar into the butter and stir until the sugar is no longer visible.

3. Break up the egg liquid, add it to the butter in two portions, and stir until it is thoroughly emulsified without water and oil separation.

4. At this time, the butter and egg liquid is a uniform paste, add half the amount of milk or yogurt and mix well.

5. Pour the low-gluten flour, cocoa powder and baking powder into another egg-beating bowl, sieve and mix well.

6. Pour the powder materials mixed in the previous step into the mixture of step 4, and then repeat the process of "pour milk or yogurt, stir well, pour the remaining powder materials, and stir well".

7. Add red pigment and mix well to form a smooth, delicate and shiny batter. The red velvet cake batter is ready.

8. Put the cake paste into the piping bag and squeeze it into the 12 non-stick beetle cake molds. Give it a few shakes to pop out the bubbles.

9. Put it in an oven with a high and low heat of 150 degrees and bake for about 18 minutes. The surface is elastic to the touch and does not stick to your hands.

10. Put the mold upside down on another baking tray or drying net to release the mold.

11. Because it is a non-stick cake mold, the surface is smooth and non-sticky, and the undercut will come out automatically.

12. Melt the dark chocolate in water, put it into a piping bag with a small opening, draw the wings, spots and head according to the convex and concave pattern on the surface of the cake, and a little white chocolate to dot the eyes. Use the remaining chocolate to draw thin feet, and insert them around the body after cooling.

13. Breaking open the inside of the cake, there is a reddish, delicate and moist cake structure. I broke it while it was hot, a little bit hot. Generally, let it cool before eating.