1. Add salt and granulated sugar to the softened butter and fully beaten with an electric whisk, then add the egg liquid in three batches.
2. Each time, beat until the butter and eggs are completely mixed before adding the next time.
3. Add lemon juice and beat evenly.
4. Pour milk into a bowl, add 1/2 teaspoon of imported red pigment and stir well. (If you mind, you can add red yeast rice powder, but the color is not so pretty. I added 1 teaspoon of the original one, I halved it.)
5. Sift 1/3 of the mixture of low-flour, baking soda, and cocoa powder into the butter.
6. After mixing well, add 1/3 of the red milk.
7. Then sift the powder and add liquid, and sieve the powder and add liquid. Repeat this process until the flour mixture and milk are all added, and finally a moist and smooth batter.
8. Put the batter into a piping bag and squeeze it into a small paper cup about 7 minutes full.
9. Preheat the oven at 175 degrees for about 20 minutes.
10. The red velvet cake is ready.
11. Surface decoration: whipped cream with fine sugar, squeeze it onto the cake, and sift a small piece of red velvet cake onto the cream. The decoration is complete. (The original cheese frosting)
12. Finished picture
13. Finished picture
14. Finished picture
15. Finished picture
