The cake made of red wine is so delicious, soft and tender and fragrant, and it is very refreshing and not greasy, especially suitable for taking a spring tour.
Generally, when making cakes to send protein, you should add some white vinegar or lemon juice to taste fishy. This kind of completely unnecessary, red wine is an excellent degreasing and fishy product, baked cake, refreshing and delicious to amazing.
Originally, the use of wine to make cakes as condiments is mostly classic, such as tiramisu made of rum, coffee and milk wine, Norwegian Black Forest, etc., all of which have a unique and charming flavor.
Also, this red wine was the half bottle left over from the dinner party that I took home as a baby. Because it is handmade by friends, no pigmentation and no additives, the essence obtained after the natural fermentation of authentic ingredients, so the aroma of the cake is more intense and unique.
Regarding the recipe, based on the recipe of cheesecake, the red wine is put a little more, and during the production process, the rich aroma of the wine fills the surroundings, which is very good.
When the cake is ready, the wine flavor will evaporate cleanly, and all the ingredients will be fused into a wonderful mellowness, and the aftertaste will be endless after taking a bite.
The relevant method is still the rice cooker version, do not worry about the series, the steamed cake skin is thin and tender and soft, and the appearance does not shrink and does not crack.
【Red Wine Cream Cake】
Egg yolk paste: 65 g of red wine (sweet), 125 g of light cream, 40 g of butter, 4 egg yolks, 50 g of low gluten flour.
Protein paste: 4 pieces of egg white, 40 grams of white sugar.
Directions: 1. Add red wine, light cream to the basin, add 4 egg yolks, and add the softened butter.
2. Whisk into a fine viscous paste, then sift and add low gluten flour.
3. Stir well with an egg beater until there are no dry powder particles, into a viscous state.
4. Add white sugar to the egg white.
The cold-stored egg whites are low in temperature, and the resulting meringue will be more delicate and stiff and not easily defoamed.
5. Use an electric whisk to beat the egg white until there is a clear line, and after pulling out the egg beater, the top sticky is a small tip, which cannot be shaken off.
If you are not experienced, you can divide into three batches and slowly make more bubbles with one stop.
6. Then slowly slide the whole protein paste into the yolk paste.
7. Stir up and down with a manual whisk to mix evenly, that is, a thick and delicate mixing paste.
Pour the mixture into the inner pan of the rice cooker, cover the lid of the rice cooker, press the cake button, don't rush to open it after 50 minutes, simmer the heat key for half an hour and then open it.
8. After opening the lid and taking it out, the edge of the cake has automatically retracted and peeled off the inner tank of the pot, stand up the pot, put your hand to the bottom of the cake, and easily hold it out.
Take out also do not need to buckle upside down, has been fixed, after the shutdown of the surface moisture is particularly large, to the bottom down to the ground.
Tips:
After thoroughly cooling, cut the lumps, cut a piece and wash the knife with warm water, and then cut it again to clean the smooth surface.
Refrigerated butter can also be put in the microwave oven for 30 seconds, both add heat, but also to keep the original state without deformation, no water and oil separation, a poke is soft before it is easy to stir.
Try to use ordinary eggs, the egg white is large, and the amount of meringue cream after beating has more support. If you want to make it with small chai eggs, add one or two more proteins.