Intoxicating Red: [red Velvet Wedding Cake]

Intoxicating Red: [red Velvet Wedding Cake]

1. Prepare all the ingredients for the cake body (A);

2. Grease and dust the mold in advance (raw material B), and keep it in the refrigerator;

3. Low-gluten flour (A) and baking powder (A) are mixed well in advance, and sieved 2~3 times;

4. Pour the whipped cream (A) into the egg-beating basin, use a deeper basin;

5. High-speed whipping with an electric whisk, large lines will appear soon;

6. Don't stop, continue whipping, slowly, it will separate solid like tofu residue and milky white liquid;

7. Using a clean fine gauze bag, pour the whipped mixture into the bag;

8. Squeeze the bag to separate the liquid from the tofu-like solid;

9. The final solid is soft butter, and the liquid is butter milk. I have about 200g of whipped cream, and finally got 125g of buttermilk and about 80g of soft to butter;

10. Take 60g of butter, mix sugar (A) and salt (A), add it to the butter all at once;

11. Use an electric whisk to beat at high speed until the sugar (A) is basically melted and the butter is whitish;

12. The eggs (A) are broken up in advance, and added to the butter paste in 2~3 times, each time until the egg liquid added in the previous time is completely absorbed, and then added to the next time;

13. Finally, the butter paste is beaten until it is smooth, without particles, and shiny;

14. Sift the mixture of red yeast rice (A) and cocoa powder (A) into the butter paste;

15. Mix well with a rubber spatula;

16. Add rum (A) to 125g buttermilk and mix well;

17. Add 1/3 of the buttermilk to the butter paste;

18. Cut and mix evenly with a spatula;

19. Sift in 1/3 of the powder mixture (low-gluten flour and baking powder in A), and cut and mix evenly with a spatula;

20. Repeat steps 17~19, add liquid and powder to the butter paste alternately in 3 times, and cut and mix evenly;

21. Preheat the oven 190 degrees in advance. Pour the cake batter into the mold, and then gently knock the mold on the countertop a few times;

22. After the preheating is over, put the mold into the oven, the middle layer, the upper and lower heat, 180 degrees, bake for about 25 to 30 minutes, until the cake expands, insert a toothpick and pull out without adhesion. After the baking is over, immediately take it out of the oven, buckle out the cake on the baking net, bake it side down, and let it cool;

23. Mount the piping mouth into the piping bag;

24. Add caster sugar (C) and rum (C) to the whipped cream (C) for decoration, and send it to 7~8 to distribute, that is, large lines appear;

25. Put the whipped cream in the piping bag and refrigerate for later use;

26. After the cake is completely cooled, squeeze light cream into the heart shape in the middle, and smooth it slightly with a spatula;

27. Put a mini heart-shaped cheesecake in the middle;

28. Squeeze your favorite flower shape with light cream in the blank space;

29. Refrigerate for about 30 minutes, take out, garnish with mint leaves, sprinkle with dried rose petals, and serve.

Tips:

1. The butter and buttermilk here are homemade with whipped cream. Whip the whipped cream to the state where the oil and water are separated, the liquid that separates is extremely buttermilk, and the solid part is butter. It should be noted that the butter here does not need to be squeezed too dry, anyway, it will also be mixed with buttermilk;
2. I chose granulated sugar instead of powdered sugar, because I thought the finished product made of granulated sugar would taste better. But don't use coarse granulated sugar, it will be difficult to beat;
3. The egg liquid must be added in batches, and then the egg liquid added each time must be mixed with the butter evenly before adding the next time to avoid the state of oil-water separation;
4. I add less cocoa powder, because the amount of cocoa powder is too large, which will easily make the color of the cake dark and bitter;
5. The mixture of cocoa powder and red yeast rice powder can also be added together with the dry powder later. I added it in advance to better mix it evenly;
6. The baking powder should use imported non-aluminum baking powder;
7. Alternate addition of liquid and dry powder can not only avoid oil-water separation, but also reduce the risk of flour gluten;
8. The specific baking time and temperature should be adjusted according to the actual situation of each oven. You can try using a toothpick 5 minutes before the end of the baking. If it is inserted and then pulled out, the toothpick is ready to be baked if there is no sticking on it.