Halloween Beetle Red Velvet Cake

2024-06-16 03:01:01 134

The famous red velvet cake not only has a beautiful red velvet color, but also a delicate velvet like texture, which is widely welcomed by dessert enthusiasts. However, many people in many countries only use coloring agents such as red pigment or red yeast powder in the recipe of red velvet cakes, thinking that making a red cake is a red velvet cake, but in fact, it is not correct< br>

Details of ingredients

Unsalted Butter 110 grams
Fine sugar60 grams
Eggs1 unit
Milk or yogurt110 grams
Low gluten powder180 grams
Baking powder4 grams
Cocoa powder4 grams
Red food coloring4 grams
Dark chocolatea little
White chocolatea little

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeHalf an hour

Steps to make Halloween Beetle Red Velvet Cake

1. Prepare various materials and let the butter soften slightly at room temperature. Preheat the oven at 150 degrees Celsius for 10 minutes.
2. Pour the fine sugar into the butter and stir until the sugar is not visible.
3. Smash the egg mixture and add it to the butter in two batches. Stir until thoroughly emulsified without any separation of water and oil.
4. At this point, the butter and egg mixture are a uniform paste, add half of the milk or yogurt and mix well.
5. Pour the low gluten powder, cocoa powder, and baking powder into another egg beater, sieve and stir well.
6. Pour the powder material mixed in the previous step into the mixture in step 4, stir well, and then repeat the process of "pouring milk or yogurt, stirring well, pouring in the remaining powder material, stirring well".
7. Add red pigment and mix well to create a smooth, delicate, and glossy batter. The red velvet cake batter is ready.
8. Put the cake batter into a decorative bag and squeeze it into 12 non stick beetle cake molds. Gently shake a few times, bouncing out bubbles.
9. Put it in an oven with a 150 degree heat and bake for about 18 minutes. To a state where the surface is elastic and non stick to the hand when lightly touched.
10. Invert the mold onto another baking tray or drying net for demolding.
11. As it is a non stick cake mold, the surface is smooth and non stick, and the inverted button will automatically come out.
12. Melt the dark chocolate over water and put it into a small cut floral bag. Draw wings, spots, and heads according to the convex and concave patterns on the surface of the cake, with a small amount of white chocolate pointing out the eyes. Use the remaining chocolate to draw thin feet, cool them down, and insert them around the body.
13. Breaking open the inside of the cake, there is a bright red, delicate and moist cake tissue. I broke it while it was hot, with a slight heat. Usually, it should be allowed to cool before eating.