Red Velvet Heart-shaped Cream Cake
1.
Prepare the ingredients for the red velvet cake.
2.
Put milk, corn oil and 10 grams of caster sugar in a clean basin.
3.
Whisk with a manual whisk until the fine sugar is melted, and the three materials are evenly mixed and become milky white.
4.
Sift in low-gluten flour.
5.
Then use the cutting and mixing method to mix the low-gluten flour evenly until there is no dry powder.
6.
Add two egg yolks.
7.
Cut the egg yolks and mix evenly. The egg yolk paste is fine and without particles.
8.
Mix the red yeast rice powder and water evenly.
9.
Pour the mixed red yeast rice powder into the egg yolk paste.
10.
Stir evenly with a silicone knife.
11.
The egg whites are added three times with caster sugar to beat.
12.
Whisk until the egg beater lifts the egg whites to form a strong small hook, and the egg whites are delicate and shiny.
13.
Take one third of the egg white and put it into the red yeast rice powder and egg yolk paste.
14.
Mix well by turning.
15.
Then pour it into the meringue basin.
16.
Use the same mixing method to mix evenly.
17.
Put the cake batter into a large piping bag.
18.
Squeeze into the mold. (In order to release the mold, you can brush a layer of butter or vegetable oil in the mold in advance)
19.
Put it into the preheated oven for baking, the temperature is 160 degrees for the upper tube and 170 degrees for the lower tube, and the time is about 20 minutes.
20.
Take it out after the baking is finished, no need to invert, pick out the baked cake with a toothpick and let it cool.
21.
Cut the mango into small pieces. .
22.
The whipped cream is beaten with fine sugar until it is not runny and the texture is clear.
23.
Simply decorate the cake after it cools.
24.
Finished picture.
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Tips:
1. Red yeast rice powder should be mixed evenly with 2 times the water in advance.
2. To make the cake easy to mold, spread a layer of butter in the mold.
3. Because the cake is relatively small, although it is a chiffon cake, it is not upside-down and will not be ruined.