What is a red velvet cake?

Red velvet cake is a kind of dessert. The main raw materials are low-gluten flour, eggs, special food pigment for red velvet, cream cheese, cream and so on. After cooling, coat with cream cheese filling.

Method (Red Velvet cake roll) yolk paste.

Ingredients: 5 egg yolks, 25g fine sugar, 50g milk, 50g colorless and odorless edible oil (such as corn oil), 80g low-gluten flour, and special food pigment for red velvet. Ingredients of the protein paste: 5 proteins, 60g fine sugar, 60g cream cheese, 1/8 teaspoons vanilla essence, 40g whipped cream, 20g powdered sugar 1. Add the special food pigment for red velvet to the milk and stir well. 2. Add sugar to the egg yolk and mix well with a manual blender. 3. Stir corn oil and milk with pigment in egg yolk continuously with a hand mixer. 4. Sieve the low-gluten flour and put it in the egg yolk paste. 5. Stir with an egg beater until smooth and particle-free. 6. Put the protein into an oil-free and water-free container and beat it into coarse bubbles with an egg beater. Add sugar in three times according to the usual method of breaking the protein of hurricane cake until it is wet and foamed (pick up the eggbeater and beat it into vertical angles). 7. Take 1/3 protein and pour it into the batter and stir well. Don't turn around. 8. Then pour the batter into the remaining protein cream. 9. Stir the batter until it becomes smooth. 10. spread oiled paper on the baking tray. Pour the prepared batter into the baking tray 1 1. Scrape it flat with a scraper 12. Then pick up the baking tray and drop it twice on a flat place to shake out the big bubbles 13. Preheat the oven in advance and bake at 170~ 175℃. Put it on the baking net until it is basically cold. Cut an oblique angle at one end of the cake slice. Cut the surface with two shallow knives at the other end, and it will be better to roll up. After adding sugar to the whipped cream, spread it evenly on the cake slices, leaving about 2-3 cm on the hypotenuse without adding cream to avoid the cream being squeezed out when rolling.