What is the red layer on the red velvet cake?

There are different opinions about the origin of red velvet cake. Dramatically speaking, it originated in waldorf, new york. Around 1959, a female guest dined in the hotel and enjoyed the red velvet cake. She was very interested in the cake, so she asked the hotel about the name of the cake maker and the method of making the cake, and the hotel met her requirements. Later, she received a high bill. It turns out that the hotel didn't inform the cake recipe for free. In a rage, the female guest announced the formula of the red velvet cake to the whole society, and the red velvet cake became famous all over the world.

working methods

Ingredients: low-gluten noodles and egg powder.

Accessories: monascus powder, cream.

Seasoning: grape seed oil, milk, soft sugar.

Egg yolk paste raw materials: 5 egg yolks, 25g soft sugar, 45g milk, 45g grape seed oil (salad oil or corn oil is acceptable), 75g low-gluten flour, and 0/5g monascus powder/kloc-.

Raw materials of protein paste: 5 egg whites and 80 grams of soft sugar.

Stuffing: cream150g, and soft sugar 50g.

1. Add sugar to the egg yolk and stir well.

2. Pour in milk and corn oil and mix well.

3. Mix flour and monascus powder.

4. Sift into the egg yolk paste.

5. Stir with an egg beater until smooth and particle-free.

6. Put the protein into an oil-free and waterless container, first beat it into coarse bubbles with an egg beater, then add all the sugar at once, and continue beating until the protein is smooth and has obvious lines. When the eggbeater is lifted up, the protein will naturally droop, showing the shape of the Yangtze River Delta.

7. Take 1/3 protein and pour it into the batter and stir well. Don't over-mix, mix by fishing.

8. Then pour the batter into the remaining meringue.

9. Stir the batter until it becomes smooth.

10. Spread oiled paper on the baking tray and pour the prepared batter into the baking tray.

1 1. Smooth with a scraper.

12. Then pick up the baking tray and drop it twice on a flat place to shake out the big bubbles inside.

13. preheat the oven for about 8- 10 minutes in advance, with the upper tube 190℃ and the lower tube 165℃. Put the baking tray in the middle and lower oven 16 minutes, turn on the hot air in the last 5 minutes, and the color is very uniform.

14. Immediately after baking, put it on the baking net until it is basically cool.

15. Cut an oblique angle at one end of the cake slice.

16. Slice the surface of the other end twice, and it will be better to roll it up.

17. Whip the whipped cream with sugar and spread it evenly on the cake slices. Leave about 2-3 cm on one side of the inclined plane without cream to avoid the cream being squeezed out when rolling.

18. Put the rolling pin under the baking paper, push the cake slices up and roll them up, then wrap the cake rolls with baking paper, tighten the two ends, put them in the refrigerator for 30-60 minutes, and then slice them.