Red Velvet Cake
by One meter sunshine 612
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Prepare all the ingredients, sift the red yeast rice powder and flour several times.
2. Add 20 grams of caster sugar to corn oil and milk.
3. Stir evenly and present an emulsified state.
4. Sift in low-gluten flour and mix well.
5. Add the egg yolk.
6. Stir it into a smooth and delicate egg yolk paste for later use.
7. Add a few drops of lime juice to the egg whites.
8. Add 1/3 of the fine sugar when whipping with an electric whisk until the fish eyes are soaked.
9. Continue whipping until the egg whites are smooth and add 1/3 sugar.
10. Add the remaining 1/3 of the sugar while continuing to whipped until it is wet and foamy.
11. Continue whipping to a dry foaming state, that is, lift the whisk to pull out the upright sharp corners.
12. Take 1/3 of the egg whites into the egg yolk paste, cut and mix evenly.
13. Then pour the egg yolk paste back into the egg whites, cut and mix evenly, pour it into an 8-inch mold, shake it twice to shake out the bubbles.
14. Put it in the middle and lower layer of the preheated oven, heat up to 170° and down to 140°, for 40 minutes.
15. Take it out of the oven, let it cool, and demould it with bare hands, pour a layer of yogurt on the surface, and put the fruit on it.
16. A simple yogurt glaze cake is ready for the children’s birthday, simple and delicious without additives.
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