Butermilk Red Velvet Cake

Butermilk Red Velvet Cake

Introduction:

"My husband's friend asked for this, so I searched for all kinds of recipes. The first time I made sour cream by myself, it failed. So I searched again and found out the version of buttermilk. Later, I would write about the making method of buttermilk. The cake made is delicate and moist, not as dry as the outside."

Production steps:

Step 1: soften the salt free butter at room temperature and beat it with sugar

Step 2: add the egg liquid in three times, and thoroughly beat each time, then add new egg liquid

Step 3: This is a good condition to be feathered

Step 4: then add 1 / 3 of sifted low flour, cocoa powder, Monascus powder and salt, and stir well

Step 5: add 1 / 2 of buttermilk, stir well, then add 1 / 3 of sifted powder, then add the remaining buttermilk, finally sift the remaining powder and mix well, add vanilla essence and mix well

Step 6: mix baking soda and white vinegar, pour into the mixed powder, mix well quickly

Step 7: pour in the paper mold, put in the preheated 175 degree oven, bake for 20-30 minutes, according to your oven

Step 8: the final mounting is OK (please ignore my clumsy mounting)

Materials required:

Salt free butter: 78g

Egg: 1

Sugar: 60g

Cocoa powder: 10g

Monascus powder: 5g

Buttermilk: 165G

Baking soda: 1 / 2 teaspoon

White vinegar: 1 / 2 teaspoon

Salt: 1 / 4 teaspoon

Low gluten flour: 170g

Vanilla extract: 1 / 2 teaspoon

Note: the amount of sugar according to their own preferences, up to 100g

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet