Ingredients
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Egg4pcs
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White granulated sugar50g
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Low gluten flour50g
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Red yeast rice powder15g
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whipping cream300g
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White granulated sugar30g
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Strawberryappropriate amount
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Mango pulpappropriate amount
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Blueberryappropriate amount
Preparation
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step 1
Put the whisk in the main pot without water or oil, and preheat the oven to 180℃
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step 2
Add 4 eggs
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step 3
Add 50g white granulated sugar
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step 4
Without the measuring cup, stir up the materials at 12min/40℃/REV 4
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step 5
Sieve and add 50g low gluten flour and 15g red yeast rice powder
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step 6
Mix the materials at 10sec/REV 3.5
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step 7
Remove the whisk and stir the materials gently with a scraper until there is no dry flour
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step 8
Pour the cake paste into a 6-inch mold
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step 9
Put the mold into the oven, and bake it at 180℃ for 26min . Clean the main pot and wipe off water from it
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step 10
Take out the mold of the oven, invert it upside down to cool, and then demould the cake
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step 11
Cut the cake into three equal parts
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step 12
Put the whisk in the main pot without water, and add 300g whipping cream
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step 13
Add 30g white granulated sugar
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step 14
Stir up the materials at 3min/REV 4, observing the whirlpool hole, and stop stirring when there are lines
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step 15
Apply unsalted cream and then put the fruit on a cake
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step 16
Cover with another cake, apply unsalted cream and then put the fruit on it
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step 17
Cover with the third cake, and decorate it with fruit and cream
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step 18
The red velvet cake is ready