Red Velvet Cake

Red Velvet Cake

1. Prepare the ingredients: low-gluten flour sifted through a fine sieve; eggs and sugar are mixed; corn oil is mixed with milk; red yeast rice noodles are prepared;

2. Mix milk and corn oil evenly with a manual whisk;

3. Add red yeast rice noodles and continue to stir evenly;

4. Mix the eggs with fine sugar, beat them with an electric whisk in warm water, lift the whisk, and the batter can make obvious scratches and not disappear easily;

5. Sift in low-gluten flour;

6. Stir evenly with a spatula, then pour in the red yeast rice noodle liquid;

7. Stir up and down with a spatula again;

8. I use Xuechu WK9106 non-stick heart type 6 continuous mold, without oiling; if it is other easy-to-stick molds, you need to apply butter or corn oil to prevent sticking;

9. Pour the batter 8 minutes full, and shake it gently on the table a few times to produce large bubbles;

10. After preheating the oven at 180 degrees, place the mold in the middle of the oven and bake for 15 minutes;

11. After the procedure is over, take out the mold and let the cake cool on the drying net, then sift the powdered sugar.

Tips:

1. I use Learn Kitchen Learn Kitchen WK9106 non-stick heart type 6 continuous mold, no oil is needed; if it is other easy-to-stick molds, you need to apply butter or corn oil to prevent sticking;
2. The temperature of the oven can be adjusted according to your own oven power and temper;
3. All baking containers need to be oil-free and water-free;