Drunk Red: [Red Velvet Wedding Cake]

1. Prepare all the ingredients for the cake body (A);

2. Apply oil and powder to the mold in advance (raw material B), and refrigerate it in the refrigerator;

3. Mix low gluten flour (A) and baking powder (A) evenly in advance, sieve 2-3 times;

4. Pour light cream (A) into an egg beater, using a deeper bowl;

5. When using an electric egg beater to stir at high speed, large patterns will soon appear;

6. Don't stop stirring. Slowly, it will separate a solid like tofu residue and a milky white liquid;

7. Use a clean and dense gauze bag to pour the mixed mixture into the bag;

8. Squeeze the bag to separate the liquid from the tofu residue like solid;

The final solid obtained is soft butter, while the liquid is butter milk. My 200g light cream resulted in 125g of cheese and 80g of soft to butter;

10. Take 60g of butter, mix sugar (A) and salt (A), and add them all at once to the butter;

11. Use an electric egg beater to beat at high speed until the sugar (A) is almost melted and the butter turns white;

12. Break the eggs (A) in advance and add them to the butter batter 2-3 times. Wait until the previous egg mixture is completely absorbed before adding the next one;

13. Finally, beat the butter paste until smooth, particle free, and glossy;

14. Sieve the mixture of red yeast powder (A) and cocoa powder (A) into the butter paste;

15. Mix well with a rubber scraper;

16. Add rum (A) to 125g of yogurt and mix well;

17. Add 1/3 of the milk to the butter paste;

18. Cut and mix evenly with a scraper;

19. Sieve in 1/3 of the flour mixture (low gluten flour and baking powder in A), and use a scraper to cut and mix evenly;

20. Repeat steps 17-19, alternating the liquid and powder into the butter paste in three parts, and cut and mix evenly;

21. Preheat the oven to 190 degrees in advance. Pour the cake batter into the mold and gently knock the mold on the countertop a few times;

22. After preheating, put the mold into the oven, middle layer, top and bottom heat, 180 degrees, bake for about 25-30 minutes until the cake expands. Insert a toothpick and pull out any adhesive. After baking, immediately remove from the oven, pull out the cake on the baking net, with the baking surface facing downwards, and let it cool;

23. Put the mounting nozzle into the mounting bag;

24. Add fine sugar (C) and rum (C) to the decorative light cream (C), beat until 7-8 parts are distributed, and large lines appear;

25. Put the light cream into a decorative bag and refrigerate for later use;

26. After the cake has completely cooled, squeeze light cream into the heart shape in the middle and use a scraper to slightly smooth it out;

27. Place mini heart-shaped cheese cake in the middle;

28. Squeeze your favorite flower pattern with light cream in the blank space;

Refrigerate for about 30 minutes, then garnish with mint leaves, sprinkle with dried rose petals, and you're ready to eat.