1.
Prepare all the ingredients; ingredients: 6-inch round cake mold; red velvet cake body: butter 68g, low-gluten flour 140g, cocoa powder 10g, red yeast rice powder 10g, baking powder 3g, white sugar 100g, egg 75 grams, 1/4 teaspoon of salt, 22 grams of water, 105 grams of buttermilk (you can mix half of yogurt and half of milk), 105 grams of baking soda, a little white vinegar; top sauce: 200 grams of cream cheese, 35 grams of butter, fresh cream 80 grams, 35 grams of icing sugar; baking time: separate 3 slices of cake, 175 degrees, 10 minutes;
TIPS: The most important item in the red velvet cake is buttermilk. But buttermilk is hard to buy, and not everyone is used to it. It can be replaced by a mixture of half milk and half yogurt, or yogurt and lemon juice. But after I made it, I felt that mixing half of yogurt and half of milk as a substitute would make the cake taste better.
2. Mix 140 grams of low-gluten flour, 10 grams of cocoa powder, 10 grams of red yeast rice powder, and 3 grams of baking powder.
3. Soften 68 grams of butter to room temperature, add 100 grams of white sugar and beat until the color turns white
4. Break up the egg liquid and add it to the butter four to five times. After each addition, be sure to fully beat it until it is even before adding the next egg liquid.
5. Due to the large amount of eggs in this formula, it takes patience to mix evenly. Use a spatula to scrape the butter attached to the edge of the basin to the middle of the basin, and continue to beat evenly.
6. The butter and egg batter after mixing must be in a non-flowing state and fluffy
7. Add 1/4 teaspoon of salt, 22 grams of water, if there is vanilla extract, add a drop of vanilla extract and beat evenly
8. Add 1/3 of the sieved powder and mix well
9. Stir evenly, there may be a little separation after the first stirring, it doesn’t matter
10. Add 1/2 buttermilk (we use a mixture of half yogurt and half milk) and mix well; then repeat the above steps, add 1/3 sifted powder and mix well, then add 1/2 yogurt milk mixture and mix Evenly, add 1/3 of the sieved powder at the end and mix well
11. The batter after mixing is smooth and non-grainy, shiny red batter
12. Add a little baking soda and a little white vinegar to make the cake more fluffy
13. Use a 6-inch round mold, spread tin foil, put in 1/3 of the batter, smooth the surface, put it in the oven at 175 degrees, and bake for 10 minutes. In this step, make a total of three TIPS: 1. Bake the cake three times into three slices of cake The advantage is that the surface of the cake is relatively flat, and there is no effort to slice the cake. The advantage of spreading the tin foil is that the cake is directly connected to the tin foil after baking, so as to avoid the trouble of demoulding; 2. You can also put the batter in one time 6 Inch round mold, one-time baking. The baking time will be greatly extended, about 40-50 minutes, and the temperature should be lowered accordingly. Moreover, the surface expansion of the one-time baking is higher, and the surface needs to be cut off, which will cause more waste. And it’s more challenging to divide the cake into three slices.
14. After baking, the top of the cake is slightly raised. Insert a toothpick into the cake. After pulling out, there is no residue, which means it is baked.
15. After baking the three slices of cake, cut off the top part and let it cool for later use. TIPS: Don’t throw away the cut cake, it will be useful later.
16. Make the cream cheese top sauce: soften 200 grams of cream cheese and 35 grams of butter to room temperature. You can easily poke it into the state with one finger and put them into the container together.
17. Use a blender to beat evenly without particles, TIPS: cream cheese whipping is more time-consuming, and the cream cheese must be softened to room temperature, otherwise it will be difficult to achieve a particle-free state
18. Add 35 grams of powdered sugar and beat evenly
19. Add 80 grams of fresh cream, beat evenly, and the cream cheese sauce is ready
20. After the cake slices are allowed to cool, brush with liquor and sugar liquid. Method of liquor and sugar liquid: 20 grams of water and 10 grams of granulated sugar, heat to fully melt and stir evenly, add a little rum after cooling.
21. Then apply a thick layer of cream cheese sauce, especially the thicker sauce around it, it is best to cover the cake slices and squeeze out. Naked cakes must see a lot of sauce from the side
22. Repeat this step until the top layer of cake is covered, and then brush with liquor and sugar liquid
23. Spread cream cheese sauce on the top layer and smooth the surface as flat as possible
24. Put the remaining cream cheese sauce into the piping bag, use the big cookie mouth, squeeze the cream flowers around the cake
25. Squeeze a double layer of cream flower, leave the center empty without squeezing
26. Decorate the surface of the cake: grind the cake just cut into powder
27. Sift the middle part of the cake as decoration
28. Then put on your favorite fruits, cherries or strawberries, the red velvet naked cake is complete~
