#四session Baking Contest and is Love Eating Festival# Six-inch Red Velvet Chiffon Cake

Name: #四session Baking Contest and is Love Eating Festival# Six-inch Red Velvet Chiffon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 (over 65g) egg; 45g Low powder; 5g Red yeast powder; 50g (15+35) Soft white sugar; 30g Vegetable oil; (Or milk) 35g Shimizu; A few drops (or white vinegar) Lemon juice

by Eyebrow delicacy

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There are many versions of the story about the red velvet cake, but the most well-known one is: the red velvet cake is said to be the classic signature dessert of the Waldorf Astoria New York in the 1920s. There was once a woman who stayed at the Waldorf Astoria. The guests were infatuated with the red velvet cakes here. After leaving the store, she still missed them, so she wrote to the hotel, hoping to get the recipe. Unexpectedly, the hotel responded quickly with a recipe for red velvet cake. However, the joy of the lady did not last long. Soon after, she received a huge bill from the Waldorf Astoria. It turned out that the recipe was not free. As a result, the lady made the recipe public out of anger, and the red velvet cake became famous all over the world.

Different versions of the story also bring different versions of recipes. According to the "Waldorf Astoria Red Velvet Cake" recipe published by livejournal.com, the most authentic recipe ingredients include white sugar, eggs, vanilla butter seasoning, red food coloring, cocoa, sifted flour, skimmed milk, Salt, vinegar and soda water.

I made the red velvet chiffon cake, which is the chiffon cake recipe I often use. I added red yeast rice powder and used a heart-shaped mold. The appearance is beautiful, the red color is amazing, and the taste is soft and delicate. "

Ingredients

2 (over 65g) Egg
45g Low Powder
5g Red Yeast Powder
50g (15+35) Soft White Sugar
30g Vegetable Oil
(Or milk) 35g Shimizu
A few drops (or white vinegar) Lemon Juice

#四session Baking Contest and is Love Eating Festival# Six-inch Red Velvet Chiffon Cake

1. After weighing all the ingredients, separate the egg white and egg yolk. The egg white bowl should be clean and free of water and oil. Be careful to separate the egg white and egg yolk. Do not mix the egg yolk in the egg white. Put egg yolks, water, vegetable oil, and 15 grams of sugar in a large bowl.

#四session Baking Contest and is Love Eating Festival# Six-inch Red Velvet Chiffon Cake recipe

2. Stir evenly with a manual whisk.

3. Sift in low-gluten flour and red yeast rice flour, continue to stir evenly without particles, set aside for later use.

4. Start to beat the egg whites. Add a few drops of white vinegar or lemon juice to the egg whites. Use an electric whisk to beat at a high speed. Add one-third of the white sugar when the egg whites become large fisheye bubbles.

5. Continue to beat at high speed until the egg whites are fine, and add one-third of the sugar again when there are no big bubbles.

6. Continue to beat at high speed when the egg whites begin to have obvious lines, add all the remaining sugar.

7. Continue to beat the egg whites to dry foaming. When the whisk is lifted with an upright triangular point, the egg whites are beaten.

8. Take about one-third of the egg white and add it to the egg yolk paste.

9. Use a bottom-extracting J-shape to stir evenly (be careful not to stir in a circle, which will cause defoaming, you can preheat the oven at this time).

10. Pour the mixed cake batter into the other two-thirds of the egg white.

11. Also use the bottom pumping J-shape to stir evenly.

12. Pour the mixed cake batter into a six-inch heart-shaped cake mold, about 8 minutes full, and pour the rest into a paper cup, shake a few times on the table to produce large bubbles.

13. The oven was preheated to 120 degrees in advance. I used a three-layer oven to put it in the bottom layer, put the baking tray underneath and bake for 60 minutes, and then turn to 145 degrees and bake it for 5 minutes to color, a total of 65 minutes.

14. After the cake is out of the oven, there is no cracking on the surface of the cake. Immediately shake it twice to release the heat, and immediately buckle, let it cool and demould.

15. After the cake is completely cooled, turn it around and gently chop it a few times. After two or three turns, lift the cake out of the bottom with both hands, and then remove it from the bottom mold.