Red Velvet Cream Sandwich Cake

Red Velvet Cream Sandwich Cake

Introduction:

"Red Velvet Cream Sandwich, reduce the amount of sugar, delicious not greasy oh."

Production steps:

Step 1: prepare the material of red velvet cake, the sugar required for making the cake is 50g; sift low gluten flour, baking powder and Monascus powder

Step 2: separate the egg white protein, add 10 grams of white granulated sugar into the egg yolk bowl, beat with a manual beater until the sugar dissolves

Step 3: add oil and milk, and fully stir to form a mixture of oil and water

Step 4: sift the powder in the sieve twice, and then add it to the egg yolk

Step 5: mix well to make yolk paste

Step 6: add 5 drops of lemon juice to the egg white, beat the egg white with electric beater, add 40g white granulated sugar three times, beat until foamy, lift the beater to have firm angle

Step 7: dig a spoonful of protein cream into the egg yolk paste with a rubber scraper, and mix well

Step 8: pour the batter into the remaining protein cream and mix well

Step 9: spread oil paper on the baking pan, pour in the cake paste and shake it gently to remove the big bubbles; put it in the middle of the oven and bake it at 160 ℃ for 20 minutes. This is a 30 * 27 baking pan. The size of the baking pan is different, and the thickness of the cake paste is different, so the time needs to be adjusted

Step 10: after baking, tear off the oil paper around and let it cool for a few minutes

Step 11: 180 grams of cream with 18 grams of sugar and ice water, beat with electric beater until the cream has obvious lines and doesn't flow

Step 12: slice the cake thoroughly and put it in a container. Add a layer of cream to each slice

Step 13: after loading, seal with plastic wrap and refrigerate for 3-4 hours

Step 14: take out the cake, cut and trim around, then cut into pieces for eating

Step 15: the remaining cake pieces can be directly made into sandwich cake without waste, and the love mold can be used to make the love sandwich cake

Materials required:

Low gluten flour: 60g

Milk: 40g

Eggs: 4

Salad oil: 40g

White granulated sugar: 50g

Light cream: 180g

Fine granulated sugar: 18g

Monascus powder: 5g

Baking powder: 2G

Lemon juice: a few drops

Precautions: 1. The baking plate used for this recipe is 30 * 27cm, which can be adjusted according to the size of the baking plate; 2. The powder should be screened at least twice, so that the Monascus powder and low powder can be fully mixed evenly; 3. The baked cake must be thoroughly cool, otherwise the cream will be easy to spread.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet