Foodabc Festival food customs Valentine's Day

#The 4th Baking Competition and Love Festival # Six inch Red Velvet Chiffon Cake

2024-08-08 02:59:13 317

There are many versions of the story about the Red Velvet Cake, but the most well-known one is that it is said to be the classic signature dessert of the Waldorf Astoria Hotel in New York in the 1920s. Once, a female guest who stayed at the Waldorf Astoria Hotel fell in love with the Red Velvet Cake here. After leaving the hotel, she still couldn't help but miss it and wrote to the hotel, hoping to get the recipe. Unexpectedly, the hotel quickly responded and included the recipe for the red velvet cake. However, the lady's joy did not last long. Not long after, she received a huge bill from the Waldorf Astoria Hotel, revealing that the recipe was not free. As a result, in a fit of anger, the lady made the recipe public and also made the red velvet cake famous all over the world< br>

Details of ingredients

Eggs2 pieces (over 65 grams)
Low powder45 grams
Red yeast powder5 grams
Soft white sugar50 grams (15+35)
vegetable oil30 grams
Clear water(or milk) 35 grams
lemon juiceA few drops (or white vinegar)

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make #The 4th Baking Competition and Love Festival # Six inch Red Velvet Chiffon Cake

1. After weighing all the ingredients, separate the egg white and yolk. The egg white bowl should be clean, free of water and oil. Be careful to separate the egg white and yolk, and do not mix yolk into the egg white. Put egg yolks, water, vegetable oil, and 15 grams of white sugar into a large bowl.
2. Use a manual mixer to stir evenly.
3. Sift in low gluten flour and red yeast rice flour, continue to stir evenly without particles, and set aside for later use.
4. Start beating the egg whites, add a few drops of white vinegar or lemon juice to the egg whites, and use an electric whisk to beat them at high speed. When the egg whites become large fish eye bubbles, add one-third of the white sugar.
5. Continue to beat at high speed until the protein is fine and there are no large bubbles. Add one-third of the white sugar again.
6. Continue to beat at high speed. When the egg whites start to show obvious patterns, add all the remaining white sugar.
7. Continue to beat the egg whites until they are dry and foamy. When the egg beater is lifted and has an upright triangular tip, the egg whites are ready to beat.
8. Take about one-third of the egg white and add it to the egg yolk batter.
9. Use a bottom drawing J-shaped mixer to stir evenly (be careful not to stir in circles as it may cause defoaming, at this time you can preheat the oven).
10. Pour the mixed cake batter into the other two-thirds of the egg whites.
11. Use a bottom drawing J-shaped mixer to mix evenly.
12. Pour the mixed cake batter into a six inch heart-shaped cake mold, about 8 minutes full, and pour the remaining into a paper cup. Shake it a few times on the table to create large bubbles.
13. Preheat the oven to 120 degrees Celsius beforehand. I put a three-layer oven in the bottom layer, put a baking tray underneath, and bake for 60 minutes. Then turn it to 145 degrees Celsius and bake for 5 minutes to color, for a total of 65 minutes.
14. After the cake is baked, there should be no cracks on the surface. Immediately shake it twice to release hot air, then invert it and let it cool before demolding.
15. After the cake is completely cooled, gently peel it in a circular motion for a few times. After turning it two or three times, hold the bottom of the cake with both hands and push it upwards, then remove it from the bottom mold.
16. Finished product drawings