Red Velvet Soy Milk Sponge Cake

2024-06-29 21:09:33  Views 2 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low flour ( 90g )
Yonghe soy milk powder ( 一Sachet )
Eggs ( 5 )
Corn oil ( 50g )
Red yeast powder ( 3g )
 Baking powder ( 1-2g )
Vanilla extract ( 3g )
Rum ( 10ml )
Sugar ( 60g )
Lemon juice or white vinegar ( 2 drops )
Cool boiled soy milk powder ( 250ml )

How to make red velvet soy milk sponge cake

  • Red Velvet Soy Milk Sponge Cake Recipe Illustration 1

    1.Use 250ml of cold boiled water to rinse the soy milk powder and stir evenly, take 50g and set aside

  • Red Velvet Soy Milk Sponge Cake Recipe Illustration 2

    2. Separate the egg whites and put them in a water-free and oil-free container.Place the container containing the egg whites in the refrigerator for later use (easier to whip).When refrigerating the egg whites, Prepare egg yolk

  • Red Velvet Soy Milk Sponge Cake Recipe Illustration 3

    3. Beat the egg yolks, add corn oil and soy milk and mix well.Add the sifted cake flour and mix evenly

  • Red Velvet Soy Milk Sponge Cake Recipe Illustration 4

    4.Add in step three Red yeast rice powder, baking powder, vanilla extract, continue to stir up and down until there are no particles.spare.Start preparing the egg white part

  • Red Velvet Soy Milk Sponge Cake Recipe Illustration 5

    5. Take out the egg whites from the refrigerator, drop in lemon juice and rum wine, add sugar in three batches, and beat until dry foam is achieved

  • Red Velvet Soy Milk Sponge Cake Practice illustration 6

    6.Mix the egg yolk liquid and egg whites together three times, and stir evenly

  • Recipe for red velvet soy milk sponge cake Illustration 7

    7.Wipe the baking sheet clean, put in oiled paper ~ Pour in the cake liquid, beat gently to release air bubbles

  • Red Illustration of how to make velvet soy milk sponge cake 8

    8.Preheat the oven for 5 minutes, place the middle layer, heat up and down to 130 degrees, and bake for 50 minutes

  • Red velvet soy milk sponge cake recipe 9

    9.When the oven "dings", take it out with gloves, turn the cake upside down, let it cool and then eat

Tips

If you like sweet food, you can add 15g of sugar to the egg yolk ~ If you like soy milk, you can Reduce the amount of water used to make soy milk to 200ml.After baking for 50 minutes, the cake had an overall soft and spongy texture that melted in your mouth.Later, I baked it for an additional 10 minutes, and the outer layer had a solid, crispy and soft texture.I prefer wine, so I added rum.If you don’t like it, you don’t have to add it.The cake liquid must be stirred up and down, so that the baked texture will be dense without clumping.The best is the egg yolk part, which should be sieved at the end so that there will be no graininess.Lemon juice and white vinegar are used to beat the egg whites.If there is no lemon, you can use white vinegar instead.Don't worry, it won't smell like vinegar.In addition to beating to release the bubbles, you can also use a toothpick to scratch the z, which has the same effect.~ Oven temperature It still depends on the temperament of your little ancestor.When the time is about, you can use a toothpick to prick it inside.If it comes out, it will be thin.If you bake it for too long, it will not taste good.If you want a girlish feeling, red yeast rice The amount of pink is relatively small, that is, the pink color is not burgundy~ If you like darker colors, you can continue to add~

本文地址：https://food.baitai100.com/post/54443.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!

评论已关闭！