Red Velvet Heart-shaped Cream Cake

Red Velvet Heart-shaped Cream Cake

by Do whatever you want

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

This red velvet cake recipe can be used to make a 6-inch cake, and two plates can be made with the heart-shaped bakeware of this chef. The red yeast rice powder is made into a paste with water in advance, and then added to the egg yolk paste. "

Ingredients

Red Velvet Heart-shaped Cream Cake

1. Prepare the ingredients for the red velvet cake.

Red Velvet Heart-shaped Cream Cake recipe

2. Put milk, corn oil and 10 grams of caster sugar in a clean basin.

Red Velvet Heart-shaped Cream Cake recipe

3. Whisk with a manual whisk until the fine sugar is melted, and the three materials are evenly mixed and become milky white.

Red Velvet Heart-shaped Cream Cake recipe

4. Sift in low-gluten flour.

Red Velvet Heart-shaped Cream Cake recipe

5. Then use the cutting and mixing method to mix the low-gluten flour evenly until there is no dry powder.

Red Velvet Heart-shaped Cream Cake recipe

6. Add two egg yolks.

Red Velvet Heart-shaped Cream Cake recipe

7. Cut the egg yolks and mix evenly. The egg yolk paste is fine and without particles.

Red Velvet Heart-shaped Cream Cake recipe

8. Mix the red yeast rice powder and water evenly.

Red Velvet Heart-shaped Cream Cake recipe

9. Pour the mixed red yeast rice powder into the egg yolk paste.

Red Velvet Heart-shaped Cream Cake recipe

10. Stir evenly with a silicone knife.

Red Velvet Heart-shaped Cream Cake recipe

11. The egg whites are added three times with caster sugar to beat.

Red Velvet Heart-shaped Cream Cake recipe

12. Whisk until the egg beater lifts the egg whites to form a strong small hook, and the egg whites are delicate and shiny.

Red Velvet Heart-shaped Cream Cake recipe

13. Take one third of the egg white and put it into the red yeast rice powder and egg yolk paste.

Red Velvet Heart-shaped Cream Cake recipe

14. Mix well by turning.

Red Velvet Heart-shaped Cream Cake recipe

15. Then pour it into the meringue basin.

Red Velvet Heart-shaped Cream Cake recipe

16. Use the same mixing method to mix evenly.

Red Velvet Heart-shaped Cream Cake recipe

17. Put the cake batter into a large piping bag.

Red Velvet Heart-shaped Cream Cake recipe

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)

Red Velvet Heart-shaped Cream Cake recipe

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.

Red Velvet Heart-shaped Cream Cake recipe

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.

Red Velvet Heart-shaped Cream Cake recipe

21. Cut the mango into small pieces. .

Red Velvet Heart-shaped Cream Cake recipe

22. The whipped cream is beaten with fine sugar until it is not runny and the texture is clear.

Red Velvet Heart-shaped Cream Cake recipe

23. Simply decorate the cake after it cools.

Red Velvet Heart-shaped Cream Cake recipe

24. Finished picture.

Red Velvet Heart-shaped Cream Cake recipe

25. plan.

Red Velvet Heart-shaped Cream Cake recipe

26. plan.

Red Velvet Heart-shaped Cream Cake recipe

27. plan.

Red Velvet Heart-shaped Cream Cake recipe

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.

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