Red velvet Chifeng cake

Red velvet Chifeng cake

Introduction:

"Red velvet cake was very strange to me before I made it. In order to make it clear, I went to Baidu. Baidu said that red velvet cake is also called red velvet cake. English is the origin of red velvet cake. There are different opinions. The dramatic saying is that it originated from Waldorf Astoria Hotel in New York. Around 1959, a female guest dined in the hotel and enjoyed it Red velvet cake, she was very interested in the cake, so she asked the hotel for the name of the cake maker and the cake formula, and the hotel met her requirements. After that, she received a high bill. It turned out that the hotel didn't tell the recipe for the cake for free. In a rage, the female guest announced the recipe for the red velvet cake to the whole society, and the red velvet cake became famous all over the world. It seems that there is no description of cake, but only mentions that the main raw materials are flour, eggs and Monascus powder. In that case, the one I made today without mounting flowers is called red velvet Qifeng cake! "

Production steps:

Step 1: separate the yolk and egg white into a basin without water and oil.

Second step: egg white at low speed and add 1/3 white sugar in the rough foam state. (sugar added in three times)

Step 3: when whipped to hard foam, lift the egg beater, the cream in the basin can form a small sharp corner

Step 4: beat the yolk with the egg beater for 5 seconds, then add corn oil, corn oil and water respectively, and then beat evenly with the egg beater

Step 5: sift in the low gluten flour and stir for 10 seconds.

Step 6: take one third of the protein cream, put it into the egg yolk paste, and mix it evenly by cutting and mixing.

Step 7: pour the egg yolk paste back into the protein paste, and mix evenly by cutting and mixing. Don't draw circles!

Step 8: mix red kojic rice flour with hot water and stir well.

Step 9: take half of the cake paste and red koji rice flour and mix them evenly by cutting and mixing.

Step 10: pour a tablespoon of Monascus cake paste into the center of the cake mold.

Step 11: then pour a tablespoon of the original cake paste into the center.

Step 12: alternately pour in two kinds of cake paste until the end, lift the cake mold and shake a few times.

Step 13: put into the oven preheated at 170 degrees, middle and lower layers, bake at 150 degrees for 20 minutes, then turn to 170 degrees for 20 minutes.

Step 14: take out the cake, turn it upside down, cool it and cut it into pieces.

Materials required:

Low gluten flour: 90g

Eggs: 4

Sugar: 50g

Corn oil: 45g

Water: 70g

Monascus powder: 2 teaspoons

Hot water: 1 tablespoon

Note: for 8-inch cake, I bake it at 150 ℃ for 20 minutes, then bake it at 170 ℃ for 20 minutes to better prevent cracking and shrinkage.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet