Today I will make a beautiful red velvet cake. I made a beautiful red velvet cake in a simpler and easier way. I made it from the existing too brittle texture to a more elastic and soft cake texture. I want to say that it is a very soft and fluffy cake. The ingredients are also relatively simple.. Today I made it using red rice flour. I was able to create a beautiful red color even with a significantly smaller amount of pigment in the existing recipe.
- Temperature of egg mixture: 38C~42C (100.4F ~ 107.6F)
- Prepare milk and butter warm. Whips at high speed.
- Whisk for 2-3 minutes at low speed.
- Add the powder after dividing it into two parts
- For recipes without red rice flour, see the description box.
- Milk temperature: 50C~55C (122F~131F)
- Mix immediately so that the milk does not sink.
- Add the remaining powder.
- Butter temperature: 55C~60C (131F~140F)
- After preheating to 175C (347F)
Bake at 165C (329F) for 25~27 minutes.
Shock as soon as you get out of the oven. Let it cool. Cut it into 3 pieces. It’s really soft and fluffy. The color is also very beautiful. Cream Cheese Frosting box for syrup.
- Apply a thin layer of cream.
- Fridge for 2~3 hours.
- Beautiful Red Mirror Glaze
- Syrup temperature: 103C (217.4F) Celsius
It can be replaced with dark chocolate. This lovely red velvet cake is complete. Thanks for watching.
Add comment