#草莓 #紅絲絨蛋糕 #redvelvetcake #戚風蛋糕 #蛋糕
🥄【梅子的灶咖】紅絲絨蛋糕 (Red Velvet Cake)
紅絲絨草莓蛋糕 Costco爆紅甜點，它的顏值爆表，其實做起來一點也不難，我們用純天然的紅麴粉加可可粉，它的色澤紅潤，口感輕棉蓬鬆，就像天鵝絨般細緻柔軟，加上自製布丁及草莓果凍做夾層，淺嚐幾口就停不下來，是聖誕節、情人節、母親節、生日慶祝的驚奇尤物，好看又好吃，絕對是一款令人垂涎的經典蛋糕，還等什麼！！動起來跟著我Step by Step一起做這款紅絲絨草莓蛋糕吧!Let's go!
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🥄【Mays Kitchen】Red Velvet Cake
The Red Velvet Strawberry Cake Costco's popular dessert, its appearance is very good, in fact, it is not difficult at all to make it. We use natural red yeast powder and cocoa powder. Its color is ruddy, and the taste is light and fluffy, just like velvet. Delicate and soft, with homemade pudding and strawberry jelly filling, you can't stop after a few bites. It is a surprise for Christmas, Valentine's Day, Mother's Day, and birthday celebrations. It is beautiful and delicious. It is definitely a mouth-watering item. Classic cake, what are you waiting for! ! Move up and follow my Step by Step to make this red velvet strawberry cake! Let's go!
蛋糕模具 cake pan size ：6-inch
A.材料Ingredients:
牛奶 Milk 45g
蔬菜油 Vegetable oil 45g
低筋麵粉 Low-Gluten flour 60g
巧克力粉 Chocolate powder 2g
紅麴粉 Red Yeast Powder 9g
蛋 3 Egg
糖 Sugar 40g
檸檬汁 Lemon juice 3g
B.裱花用奶油 Cream for decorating :
奶油乳酪 Cream cheese 45g
淡奶油 Whipping cream 270g
糖 Sugar 25g
C.夾心內餡 Filling:
香草布丁 Vanilla pudding
草莓果凍 Strawberry jelly
D.裝飾材料Decoration materials:
草莓 Strawberry
藍莓 Blueberry
黑芝麻 Black sesame
迷迭香 Rosemary
防潮糖粉 Moisture-proof powdered sugar
溫度烤製: 160度C
時間: 50分鐘
Oven temperature 160℃
Baking time 50 minutes
製作紅絲絨蛋糕不失敗的3個tips:
1. 每個人的烤箱溫度有差異，建議您烤戚風蛋糕
溫度不要太高，表面會開裂是正常的，一般會
切除表面不用故不影響。
2. 蛋糕出爐後一定要震出蛋糕內的空氣，然後倒扣
晾涼方便脫模。
3.蛋白霜要打發至硬性發泡，打發不到位會造成
戚風蛋糕出爐後嚴重回縮。
3 tips for making red velvet cake without fail:
1. Everyone's oven temperature is different, it is recommended that you
bake chiffon cake, the temperature should not be too high, it is normal
that the surface will crack, generally it will,It does not affect the cutting
surface if it is not used.
2. After the cake is out of the oven, be sure to shake out the air in the cake
and then invert it. Let cool to facilitate demoulding.
3. The meringue should be sent to hard foaming, it will cause
After the chiffon cake came out of the oven, it shrank seriously.