Step-by-step instructions on how to make a classic red velvet cake

Ingredients ?

A: Unsalted Butter 60g

A: Powdered Sugar 140g

B: Eggs 1pc

C: Whole Milk 120g

C: Lemon Juice 8g

D: Spreading Art Red Velvet Solution 15g

D: Vanilla Extract 3g

E: Gluten Flour 150g

E: Baking Powder 1g

E: Baking Powder 1g

D: Baking Powder 1g

D: Baking Powder 1g

E: Baking Powder 1g

E: Cocoa Powder 10g

E: Aluminum-Free Baking Powder 1.2g

E: Salt 1.2g

F: Lemon Juice 8g

F: Baking Soda 2.5g

Flouring: Unsalted Butter 180g

Flouring: Cream Cheese 195g

Flouring: Powdered Sugar 42g <

Flouring material: vanilla extract moderate

Classic red velvet cake recipe ?

Prepare the ingredients

Weigh the ingredients

Sour cream production: C material in the whole milk quickly rushed to the inside of the lemon juice, stand aside

E material in the mix of all the powders in the sifted twice

A material in the butter ahead of time to soften to the extent that with a finger gently poked with the degree of the holes, beat, then add the powdered sugar at once, with an electric mixer whisking until fluffy and light in color

5 minutes and 3 times to add the material B beaten egg mixture, each time you add the egg mixture should be whipped at high speed with an electric mixer, until the butter thoroughly absorbed the egg mixture, pay attention to the state of the oil and water to avoid separation of oil and water, beat the butter should be smooth and glossy, fluffy, no separation of oil and water

Sour cream added to the material D in the Red Velvet solution stirred well

And then Add vanilla extract from Ingredient D and mix well

Add 1/3 of the powders to the butter and toss well until there is no dry powder, then add 1/3 of the sour cream and toss well until there is no liquid, repeat the above steps twice until both the powders and the solution are used up.

8. Quickly pour the lemon juice from Ingredient F into the baking soda and a chemical reaction will occur. Quickly pour into the red velvet cake batter and toss well

9, the batter poured into the mold, wrestle the mold (the same as chiffon cake), shake out the air bubbles, bake at 150 degrees for 45-50 minutes. Toothpick inserted into the center of the cake and pulled out without getting cake crumbs can be removed from the oven

Spread part of the ingredients are all mixed, with an electric whisk whipped until smooth

Assembling:

The cake is divided into three slices with a slicer, the top of the cut out and spare

The cake is sandwiched between the cake and spread with a sprinkling of cake crumbs, and then eaten after refrigeration

Refrigerate and cut the pieces and serve

The cake is cut and served

The cake is cut and served in the refrigerator.