8-inch Red Velvet Qifeng Cake

Published Jan 29, 2023 at 03:24am ET

My favorite birthday cake is red velvet cake. It cuts very well and degrades fat. It kills two birds with one stone.

Food Material List

1 Yolk 5
2 Sugar (into egg yolk) 24g
3 lemon Half
4 Corn oil 60g
5 milk 60g
6 Low gluten powder 105g
7 Monascus powder 15g
8 Baking powder (can not be put away) 12 spoons
9 egg white 5
10 Sugar (into egg white) 70g

Operational steps

1 The egg bowl must be wiped clean, oil-free and water-free. Egg white and yolk are separated, and yolk must not fall into the egg white, otherwise it is difficult to beat.
2 Sugar, lemon juice (leave a few drops in the egg white), vegetable oil and milk in the yolk pot.
3 Mix well until there is no oil-water separation. Then the mixture of flour and red yeast powder is sifted in one time and stirred evenly. Now it can be stirred any way, no matter how it is done. The purpose is to stir evenly the batter.
4 Start beating the egg white, add a few drops of lemon juice, beat to the state like fish eye blisters, start adding sugar in the egg white of the formula, three or four times, beat to the saccharification and then the next time, until all added.
5 Its OK to blow it to a near dry foaming state. As shown in the figure, there will be a curved sharp corner when lifting the egg beater.
6 The beaten egg white is added into the red batter four times, starting with a little more twice, and then adding more weight twice. This stirring should pay attention to the technique, with a scraper at the bottom of the turning, large pieces of egg white can be cut vertically, mix well and then add the egg white next time, until the mixing is complete.
7 Be careful to mix and avoid defoaming. When you mix in the second egg white, you start to preheat the oven and turn it on to 160 degrees Celsius. Then continue mixing the cake paste.
8 Mix the batter and pour it into the mould. Shock it 10 centimeters away from the table. Shock the air bubbles. Cover the tin paper under the mould. Add water to the baking tray. Bake the mould in the water bath. Steam will prevent the surface from drying and cracking.
9 Because of the heavy weight, I set it up for an hour. After more than ten or twenty minutes, the cake began to grow tall. It looked very accomplished.
10 Time is up. Take out the tin paper and shake it hard. Shock the heat out of it. Turn it upside down to the baking net to cool it. If the baking net is flat, the small oven needs to be propped up in a bowl, which is a certain distance from the desktop.
11 Keep in mind! It must be completely cooled and then turned back to demould, otherwise it will collapse and not beautiful.
12 Show me the sections of red velvet. I just like the red and white.

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