Happy tenth birthday to Douguo and getting better and better!
By Eva Xiaojia 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Warm milk 60g
Red Yeast Rice Flour 8g
4 eggs
Fine sugar 20+50g
Salad oil 50g
Low gluten flour 75g
Light cream 300g
Parsaccharide 24g
Rum 3g
Strawberries 100g
Red roses to taste
<h2>Practice steps</h2>
1. Make egg yolk paste: first mix the red yeast powder with warm milk and set aside.
2: Take out the egg yolks (put the egg whites in the refrigerator and freeze), add corn oil and 20g of fine sugars, stir and emulsify evenly.
3: Add red yeast flour paste, mix well and sift in low gluten flour, stir well.
4, send the meringue: the egg white frozen to the surrounding a little ice residue add a few drops of lemon juice, beat until the coarse foam after adding 50g of fine sugar in 3 times, whisk until the egg head can pull up the small bend.
5, mix the batter: first take one-third of the meringue into the egg yolk paste, cut and mix well, and then pour the mixed batter into the remaining meringue, quickly mix well with the cutting and mixing method.
6: Pour the mixed batter from a high place into the 8-inch heart-shaped chiffon cake mold, wipe it out appropriately, and shake a few times on the flat countertop to remove large bubbles.
7, the oven in advance up and down the heat 150 degrees, preheat well, put the cake into the lower layer of the baking net, bake for about 40 minutes, bake at the end, the cake out of the oven, in the countertop vibration immediately after the suspension buckle to cool.
8. De-mold the cooled cake, divide it into 3 even pieces, cover it and set aside (you can reserve a thin slice on the surface for decoration).
9: Prepare the cream cream: add the cold cream cream to the sugar and rum until smooth and grainy; the strawberries are cut into small pieces and set aside.
10, assemble the cake: take a piece of cake on the tray, spread a layer of fruit after a layer of cream, the surface is smeared with a layer of cream, and then put the second piece of cake, the same cream and fruit, and finally cover the third piece of cake, and finally put more cream on the surface, using the turntable to evenly spread the cream noodles of the cake.
11. Beat the cake reserved in front of you into small pieces with a blender (if the amount is small, you can use a coarse sieve to sift it).
12: Pick the rose petals in advance, soak them in light salt water for more than half an hour, drain and set aside.
13. Place a heart-shaped biscuit mold in the middle of the cake, and remove the mold after the heart is covered with red velvet cake grains; then use the red velvet cake crushed grains on the tray to circle, and finally use disinfected rose petals to paste a circle around the side of the cake, and the beautiful red velvet rose cream cake is ready.
<h2>Tips</h2>
1. The above materials can be made into 1 8-inch heart-shaped cake or 2 6-inch heart-shaped cakes (the demonstration process diagram is a 6-inch heart-shaped cake). 2. The protein is put into the refrigerator in advance and frozen until there is a little ice residue before being sent, and the protein cream will be relatively more delicate and stable. 3. When the batter is mixed, the action should be light and rapid, and it cannot be rotated in circles, so as not to defoam a lot and affect the expansion of the cake. 4. The temperature and time of baking the cake body are for reference only, please adjust it according to the temperature performance of each oven. 5. The cake crushed with the back decoration can be reserved on the surface of the cake when sharding, and if the amount of use is small, the cake residue left on the mold after the cake is demoulded can be used.
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