What is the material of Red Velvet?

Hello! Red velvet is red velvet.

Red velvet is a combination of monascus powder and red pigment.

You probably know how to make red velvet cake. Here is to introduce you:

1. Soften butter at room temperature, add fine sugar and stir until smooth.

2. Add a small amount of egg liquid several times and continue to beat.

3. Add monascus powder after butter and eggs are fully emulsified.

4. After mixing evenly, pick a little red pigment with a toothpick and adjust it to your own satisfactory color.

5. Add yogurt several times and mix well.

6. Sieve in the mixed sieved powder.

7. Stir evenly with a scraper.

8. Put the batter into a circular mold, put it into the middle layer of the preheated oven, bake at 180 degrees for 30-35 minutes, cool it after baking, and demould it.

9. Prepare cream cheese cream when baking the cake. First, stir the butter softened at room temperature until it is smooth.

10. Cream cheese softens at room temperature, whips until smooth, and then adds butter.

1 1. Cream cheese and butter are mixed and stirred evenly.

12. Add the sieved powdered sugar.

13. Mix the cream cheese and cream evenly with a spatula, cover with plastic wrap and refrigerate for later use.

14. The cooled cake, after cutting off the upper part, is cut into three pieces with uniform thickness, and the uneven part on the upper part is made into cake crumbs with a fork.

15. Spread a layer of cake and cream cheese.

16. After all three layers of cakes are paved, smooth the surface of the cakes, squeeze a circle of cream cheese around the periphery with a flower nozzle, sprinkle red velvet cake crumbs in the middle and sprinkle some sugar beads for decoration.

I want to ask, have you ever eaten red velvet cake? What is it like?

Red velvet is a heavy oil pound cake, which tastes completely different from cream cake. Compared with ordinary pound cakes, the taste is more solid, but more moist. Because it contains a lot of cheese and butter, it is best to taste it with a cup of slightly bitter or light drink, such as a cup of black tea, green tea or American coffee.

Red velvet cake description? I made a Red Velvet myself. How can I describe it to highlight his queen temperament?

A beautiful girl from Waldorf, wearing a dress made of lux velvet, is as beautiful and amazing as her, which makes your heart fall instantly.

Jinan Aili Love Gift Red Velvet Cake Raw Materials:

New Zealand cream, New Zealand butter, New Zealand cheese, English rum, Korean baby candy, Belgian chocolate decoration.

Ask for the formula of ten-inch red velvet naked cake

material

Ingredients butter 68g low-gluten flour 140g cocoa powder 10g red yeast powder 10g baking powder 3g white sugar 100g eggs 75g salt 1/4 teaspoons water 22g.

Auxiliary materials baking soda 1 teaspoon white vinegar, a little cream cheese 200 g butter 35 g whipped cream 80 g powdered sugar 35 g buttermilk (half yogurt and half milk instead) 105 g.

Method for making red velvet naked cake

1.

Prepare all materials; Ingredients: 6-inch cake round mold; Red velvet cake body: 68g butter, low-gluten flour 140g, cocoa powder 10g, red yeast powder 10g, 3g baking powder, sugar 100g, 75g eggs, 4 teaspoons salt1/and 22g water. Top sauce: 200 grams of cream cheese, 35 grams of butter, 80 grams of whipped cream and 35 grams of powdered sugar; Baking time: bake 3 cakes respectively, 175 degrees, 10 minute;

Tip: The most important thing about red velvet cake is buttermilk, but buttermilk is hard to buy and not everyone is used to it. You can use a mixture of half milk and half yogurt instead, or you can use yogurt and lemon juice instead. But after I make it, I think the cake will taste better if you mix half yogurt and half milk as a substitute.

2.

Mix low-gluten flour 140g, cocoa powder 10g, monascus powder 10g and baking powder 3g, and sieve evenly for later use.

3.

Soften 68g butter to room temperature, add100g sugar and beat it to white.

4.

Beat the egg mixture and add it to the butter four or five times. After each addition, be sure to stir thoroughly until uniform, and then add the next egg mixture.

5.

Because there is a large amount of eggs in this formula, it takes patience to mix them evenly. Scrape the butter attached to the edge of the basin to the middle of the basin with a scraper in the middle, and continue to stir evenly.

6.

The mixed butter and egg paste must be in a state of no flow and fluffy.

7.

Add 1/4 teaspoons of salt and 22 grams of water. If there is vanilla extract, add a drop of vanilla extract and mix well.

8.

Add 1/3 to mix the sieved powder and stir evenly.

9.

Stir well. There may be some separation after the first stirring. It doesn't matter.

10.

Add 1/2 buttermilk (we use a mixture of half yogurt and half milk here) and mix well; Then repeat the above steps, add 1/3 sieve powder and mix well, then add 1/2 yogurt and milk mixture and mix well, and finally add 1/3 sieve powder and mix well.

1 1.

Finally, the batter after uniform stirring is smooth and shiny red batter with no particles.

12.

Adding a little baking soda powder and a little white vinegar will help the cake become more fluffy.

13.

Use a 6-inch round mold, spread tin foil, put in 1/3 batter, smooth the surface, put in the oven 175 degrees, and bake for 10 minutes. This step is prompted in three times: 1, and the cake is baked into three pieces in three times. The advantage is that the surface of the cake is relatively flat and baking is effortless. 2. You can also put the batter into a 6-inch round mold and bake it at one time. The baking time will be greatly prolonged, about 40-50 minutes, and the temperature will be reduced accordingly. Moreover, the surface expansion rate of one baking is high, and it is wasteful to cut off the surface. It is also a test to divide the cake into three pieces on average.

14.

After baking, the top of the cake bulges slightly. Insert a toothpick into the cake, and there is no residue after pulling it out, indicating that it is baked.

15.

After baking, cut off the protruding parts of the three cake tips and let them cool for use.

16.

Making cream cheese topping sauce: Soften 200 grams of cream cheese and 35 grams of butter to room temperature, easily poke them into fingers and put them together in a container.

17.

Beat the cream cheese evenly with a blender, without particles. Tip: It takes a long time to beat cream cheese. Cream cheese must be softened to room temperature, otherwise it will be difficult to achieve a particle-free state.

18.

Add 35g of powdered sugar and mix well.

19.

Add 80 grams of whipped cream and beat well, and the cream cheese sauce is ready.

20.

After the cake slices are air-dried, brush them with wine and sugar. Method of liquor and sugar solution: 20g of water and 0/0g of sugar/kloc-0, heat until fully dissolved and stir evenly, then cool and add a little rum.

2 1.

Then spread a thick layer of cream cheese sauce, especially around. You'd better cover the cake slice and squeeze it out. Looking at the naked cake from the side ......

Will eating red velvet cake make your stool turn red?

Not necessarily, it depends on the mixture of other food residues in the stomach.

1. Cake is an ancient western pastry, which is usually made in the oven. Cake is made of eggs, sugar and wheat flour as the main raw materials. Milk, fruit juice, milk powder, fragrant powder, salad oil, water, shortening and baking powder are auxiliary materials. After stirring, concocting and baking, sponge-like snacks are made.

Cake is a kind of pasta, usually sweet. A typical cake is baked. Cake materials mainly include flour, sweetener (usually sucrose), binder (usually eggs, which vegetarians can replace with gluten and starch), shortening (usually butter or margarine, and cakes with low fat content will be replaced with concentrated juice), liquid (milk, water or juice), essence and starter (such as yeast or baking powder).

How to make an 8-inch red velvet cake

material

Five eggs

Sugar 90g protein, 10g egg yolk.

70g milk

60 grams of oil

90 grams of low-gluten flour

20 grams of monascus powder

A little cocoa powder

2 grams of salt

A few drops of lemon juice

Method for making 8-inch red velvet cake

Prepare all the materials.

Separate the egg yolk, add 10g sugar to the egg yolk, and stir well.

Drop a few drops of lemon juice into the egg white, add sugar three times, and refrigerate.

Add the milk to the egg yolk and stir well.

Add oil and salt and stir well.

Sift in a small amount of powder

Sift in monascus powder and cocoa powder.

Stir well, put a little water in the baking tray, and preheat at 130℃

Add one third of the egg whites and stir.

Add the remaining egg whites and stir well.

Pour into the mold, shake out bubbles, 130 degrees for 20 minutes, and then 150 degrees for 40 minutes.

Back-buckling, cooling and demoulding, and delicious red velvet is finished!

skill

Put a small amount of water in the lower layer of the baking tray to preheat, and bake the preheated cake in the middle layer to increase the steam, so that the cake will not crack!

How to make red velvet crack cookies?

Red Velvet biscuit material

Low powder 100g

Dark chocolate100g

45 grams of butter

30 grams of sugar

Eggs 1

Baking powder 1 spoon

2 drops of Red Velvet pigment solution.

powdered sugar

Development of red velvet biscuit

All materials

Butter and dark chocolate are crushed and heated in water.

Stir well, take out and cool slightly.

Add sugar and stir until it melts.

After the eggs are broken up, pour them into the cocoa butter solution several times, stirring each time until they are absorbed.

After mixing the low flour and baking powder, sieve them into the mixed solution.

Add Red Velvet pigment and stir well.

After stirring, put it in the refrigerator for more than an hour.

It's hard when you take it out, so it's easy to rub it into small balls and roll it up with powdered sugar? Slightly widen the spacing on the baking tray to avoid adhesion, and preheat the oven to 170 degrees.

Finally, everything is ready, 170 degrees, the middle layer, 25 minutes, the biscuit will crack by itself.

You can eat it when it's dry.

How to make a 6 inch red velvet cake?

Red velvet cake 6 inch material

60 grams of unsalted butter

Fine sugar120g

Whole egg 1

Cocoa powder10g

Low gluten flour150g

Red velvet 15ml = 1 spoon.

2.5 ml of fine salt

Baking soda 2.5 ml

White vinegar 7.5 ml vanilla extract 5 ml

Buttermilk formula

Buttermilk)120ml

7.5 ml lemon juice (half a tablespoon)

Cream cheese cream formula: (Cup formula is also acceptable)

75 grams of cream cheese

Fermented butter150g

Sugar powder 75g

Cream (room temperature)150g

Lemon juice15ml

Method of making 6-inch red velvet cake (traditional American recipe)

Making buttuermilk: Add half a tablespoon of freshly squeezed lemon juice to a measuring cup. Pour all the milk into the cup quickly. Stir well and let stand for 10 minute. At this point, buttermilk should look slightly solidified and sticky.

The butter softens at room temperature. Take out the eggs and heat them. Beat butter with sugar until smooth, add eggs several times, and continue beating until butter and eggs are fully emulsified.

Add red velvet, vanilla extract and white vinegar and stir well.

Add 1/3 buttermilk in batches and stir well. At this time, the butter is already in a relatively thin and flowable state.

Weigh flour, cocoa powder, salt and baking soda, and sieve. First, add 1/3 powder to butter and stir evenly with a scraper. Add the powder in the order of 1/3 liquid → 1/3 until it is finished.

Put it into a six-inch round mold with oiled paper (be sure to pad it with oiled paper), put it into an oven preheated to 175℃ and bake for 40-50 minutes. Adjust according to the temperature of your oven. Insert with a toothpick. If no particles are brought out, the cake will be baked.

After the cake is baked, let it cool before demoulding. Slice, because this cake slice is easy to disperse, so hold the cake slice with a kitchen knife and take it out after cutting! Otherwise, it will be wasted ... Be careful!

Cream cheese cream: stir softened cheese and butter evenly at room temperature, add sugar powder evenly, then add a small amount of light cream at room temperature several times and stir evenly several times. Finally, add lemon juice and stir well. Oil and water are separated because the cream is too cold. Note that the temperature of all materials should not be too low, just mix them evenly with warm water.

Rub the remaining pieces of cake into crumbs and put them in the middle of the piping. The bottom of the cake can be glued on with a spatula.

How to make a red velvet Qifeng cake with a touch of red in your heart?

Red velvet Qifeng cake ~ steps make your heart flush with a touch of red

1. Separate the egg white and yolk, and put them into containers respectively. First, make egg yolk paste as shown. The method is as follows: add 15g sugar to egg yolk, add corn oil, stir well, add milk, stir well, sieve into low powder, and mix red rice flour into egg yolk paste.

2. Stir the mixed red yeast yolk paste. Let stand for use.

3. Add sugar to the egg white three times until the wet egg white with obvious sharp lines is inverted and does not drip.

4. Take half of the egg white cream and mix it with the red yeast yolk paste, copy it from bottom to top (don't mix it in circles), then add the remaining egg white cream twice and mix well to form a cake paste.

5. The finished cake paste is shown in the picture. At this time, you can preheat the oven by 200 degrees.

6. Add some dried cranberries. (I have soaked rum in advance. )

7. Pour into the mold.

8. The amount in the material can be so much, 6-inch heart-shaped cake +6 paper plates. Adjust the temperature in the oven to 150 degrees, in the middle and lower floors for 25-30 minutes, and put the baking tray with water on the bottom floor.

9. Out of the oven, sift some coconuts in the paper mold to look better.

10. Set the table.

1 1. The heart-shaped mold is to be used to make mousse cakes, so it needs to be cooled.

There is a slight crack on the surface, which will not affect the mousse cake to be made later, because the surface should be cut off when cutting the cake slices, and now the vision is slightly imperfect. )

12. It is normal to let it cool and retract a little.

How to make red velvet cheesecake? How to make red velvet cheesecake?

food

Main ingredient: cream cheese 250g low-gluten flour 250g butter 1 14g sugar 150g yogurt 255ml auxiliary ingredient: condensed milk 50g light cream 100g eggs: 2 red rice flour 30g cocoa powder 20g baking soda 0.5 teaspoon.

step

1. Butter and sugar make hair loose.

2. Add the eggs several times and stir well.

3. Pour in 1/2 sieved powder and stir well.

4. Pour in 1/2 yogurt and mix well, then pour in flour, then pour in yogurt and mix well alternately.

5. Finally, pour into the mold and bake at 170℃ for 25 minutes.

6. After the cream cheese becomes soft, add the whipped cream and condensed milk and mix well.

7. The baked cake is cooled and sliced, like a layer of cake and a layer of cream.

8. Put the remaining cream into a flower mounting bag, and I will use a big biscuit to mount the flower head.

9. Squeeze the cream at the top

10. Take a small amount of cake pieces and sprinkle them on the surface for decoration.