Yogurt Red Velvet Cake

Yogurt Red Velvet Cake

1. Separate the egg white and egg yolk, and put them in oil-free and water-free containers;

2. Put milk, corn oil, 40g fine sugar into an oil-free and water-free container; mix low-gluten flour and red yeast rice noodles through a sieve;

3. Use a manual whisk to stir the milk mixture evenly to an emulsified state;

4. Pour in low-gluten flour and red yeast rice noodles, use a manual whisk to mark the Z-shape and stir evenly;

5. Pour in the egg yolk, continue to use a manual whisk to mark the Z-shape and stir evenly;

6. Pour 65g of caster sugar into the egg white bowl;

7. Use an electric whisk to blow dry, lift the whisk and pull out the small sharp corners;

8. Pour an appropriate amount of egg white paste into the red yeast rice yolk paste, stir evenly with a spatula;

9. Pour all the red yeast rice and egg yolk paste into the egg white basin, and continue to stir evenly with a spatula;

10. Prepare the WK9211 8-inch heart-shaped rainbow cake four-piece non-stick plate, pour the batter 8 minutes full, gently shake it on the table a few times to produce big bubbles;

11. After preheating the oven at 175 degrees, place the mold in the middle of the oven and bake for 15 minutes;

12. After the procedure is over, take out the mold and let the cake cool on the drying net;

13. Carve out a heart-shaped cake with a heart-shaped mold;

14. The cake slices are smeared with old yogurt;

15. Sprinkle with chopped dried cranberries; then put a piece of cake, spread yogurt, and sprinkle with dried cranberries;

16. Put another piece of cake and spread heart-shaped yogurt in the middle.

Tips:

1. I use Xuechu WK9211 8-inch heart-shaped rainbow cake four-piece non-stick plate, no need to grease;
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;