How to Make Red Velvet Cake Squares
Red Velvet Egg Flour Little Fang is a simple yet delicious home dish.However, to make it taste great, the method and steps are crucial. Below, Cooking Network editor will share the Red Velvet Cake Little Fang preparation process with you. Let's see how to make Red Velvet Cake Little Fang both tasty and good-looking.
Red Velvet Cake Little Fang Ingredients introduction: Main ingredients:
Red yeast rice (10 grams) Low flour (26 grams)
Eggs, about 50 grams (2 pieces) Sugar, 36 grams Milk, 30 grams Corn oil, 30 grams Concentrated lemon juice or white vinegar, 3 drops Auxiliary ingredients:Salt, 1 gram Red Velvet Cake Little Fang preparation steps:Separate the egg whites and yolks, put the egg whites in the refrigerator to chill.Mix the egg yolks with oil until well blended and then add 10 grams of sugar. Mix in milk until fully combined. Add red yeast rice, mix thoroughly...
As shown in the picture...
Sift the low flour into the mixture...
The batter is smooth but slightly runny; this is fine. The egg yolk batter is ready.
Take out the chilled egg whites and add a pinch of salt to start whipping, adding a few drops of lemon juice or white vinegar.
2.Whip until stiff peaks form, as shown in the picture... Divide half of the whipped egg white into the egg yolk mixture. Mix well before adding the remaining egg whites, mixing thoroughly.
3.As shown in this picture... Using a spatula, gently fold from the bottom, taking care not to stir in circles that may deflate the egg whites.
Preheat the oven at 170°C for five minutes.
Use an 17x17 inch baking pan. Since this baking tray is not very non-stick, I used a silicone mat; parchment paper would also work.
If making a larger pan of 28 inches in diameter, multiply all ingredients by two or 2.5 times.
Pour the batter into the mold and gently shake it twice.
Bake on the middle rack...Forgot to take a picture of the baking status. At 160°C for about 25 minutes; remove from the oven when hot and peel off the mat immediately.Here is how it looks after peeling away the bottom layer. It's still quite warm now. Cut off the edges.Let cool a little, then the cake will look much prettier. First cut into three strips.
You can also slice it according to your preference.
You can decorate with whipped cream if you like. Tips:Oven temperature varies, so adjust based on your oven. The baking temperature for this cake is about 10°C higher than a regular chiffon cake. Some people find the batter slightly runny, but as long as it's not watery, there's no problem.
I personally really like this type of cake. If you enjoy it, join my group 369118607 for learning and sharing! No idle chatter! The middle layer goes into the oven...
12. I forgot to take a photo of the state in the oven. Bake at 160 degrees for about 25 minutes, and remove it from the mold while still hot.
13. This is the state after removing the oil cloth from the back. It's still very hot now.
14. Cut off the edges. Let it cool slightly; the cake will look much better.
15. First, cut it into three strips.
16. You can also cut it according to your preferred shape. If you like, you can decorate the surface with some cream..
1Tips:
The oven temperature may vary, so adjust accordingly based on your own oven. This cake's temperature is about ten degrees higher than a regular chiffon cake. Some fans reported that the egg yolk batter was a bit thin, but as long as it doesn't become watery, there's no problem. I personally like this cake a lot.Friends who like it can join my group 369118607 for mutual learning! Keep out if you're just hanging around! I personally like this cake. If you enjoy it, join my group 369118607 for mutual learning! No intruders!
