Ingredients
Egg yolks ( 3 ) | Egg whites ( 3 ) |
Low-gluten flour ( 40g ) | Oil ( 25g ) |
White sugar ( 15+35+10g ) | Milk ( 25g ) |
Whipping cream ( 100g ) | Monascus powder ( 5g ) |
Salt ( a little ) | Lemon juice ( a little ) |
Recipe for red velvet cream layer cake
1. Egg yellow oil, milk and white sugar 15 grams, stir well Then add low-gluten flour and mix well
2.Three egg whites in an oil-free and water-free place Add a little salt and lemon juice to a bowl and beat until coarse foam, add 30 grams of sugar at a time and beat until dry foam
3.Pour one-third of the egg white paste into the egg yolk paste and mix evenly.Add another third and mix evenly.Finally, pour the egg yolk paste into the egg whites and mix evenly p>
4.Add red yeast powder and stir evenly
5.Pour into the mold and shake twice to eliminate small bubbles.Preheat the oven to 180 degrees
6.Bake in the oven at 140 degrees for 50 minutes
7.Immediately take it out and drop it from high altitude for an inversion
8.The perfect chiffon cake is ready
9.Divide the cake into three slices
10.Add 10 grams of sugar to the cream and beat until it reaches nine points
11. Spread cream on a piece of cake p>
12.Cover with a piece of cake and spread butter
14.Cut it, it’s a very delicious cake
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15.Cream filling, very delicious
13.Finally, cover the third piece and refrigerate it for two hours
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