Project Description
Red Velvet White Chocolate Cake
Red Velvet White Chocolate Cake. This combination is amazing! Love this refreshing dessert in summer!
This is an enlightenment to the little buddies who play baking. When you do half of it and find something wrong, there is a high probability that the car will overturn. At this time, you must not give up, at least finish the whole process, because even if it fails, the consequences will be Within the tolerance range, and allows you to correspond to the mistakes and consequences, so as to become an experienced master!
Material
Red velvet white clever chiffon embryo
3 eggs / 15g white chocolate coins
52g milk / 26g corn oil / 2.5g red velvet liquid
38g low-gluten flour / 30g caster sugar
Strawberry White Chocolate Mousse
Strawberry puree 35g / white chocolate 45g
Whipped cream 60g / red velvet liquid 0.5g / gelatin flakes 7g
Cream
250g whipped cream / 25g caster sugar
Practice
1. Make the red velvet and white chiffon embryo first, and separate the 3 egg whites and yolks. Be careful not to break the yolks, otherwise the egg whites will be difficult to pass.
2. Add 52g of milk to 15g of white chocolate, and heat to 50°C away from the fire.
3. Then stir until the chocolate dissolves.
4. Add 26g corn oil and 2.5g red velvet essence and mix well. Corn oil can also be replaced with light-colored vegetable oils such as soybean oil and sunflower oil.
5. Add 38g of low-gluten flour and stir until there is no dry powder or lumps.
6. Finally, add 3 egg yolks and stir until smooth and smooth.
7. Beat 3 egg whites with 30g fine sugar at high speed.
8. Whip until hard foaming, lift up the whisk to have a short but very sharp corner.
9. Mix the meringue with the batter and stir evenly.
10. Pour the cake batter into a 6-inch movable bottom round mold, shake the mold to eliminate bubbles.
11. Put it into the oven, heat 160 and lower 170, and bake for about 30 minutes. As each person’s oven is different, the temperature and time are for reference only, and need to be adjusted flexibly according to the temper of the oven.
12. Vibrate the mold after it is out of the oven, but don’t need to buckle, wait for it to sink naturally.
13. Next, make strawberry white chocolate mousse, 7g gelatin slices, soak in ice water for 8 minutes. Do not soak gelatin for too long in summer, otherwise it will be dissolved.
14. 35g strawberry puree, add 60g whipped cream and 45g white chocolate, stir while heating, and remove from heat at 50 degrees.
15. Stir the chocolate thoroughly to dissolve it.
16. Add 0.5g of red velvet essence and stir evenly.
17. Take out the soaked gelatin sheet, wring out the excess water, add and stir to dissolve.
18. Pour the mousse into the top of the chiffon embryo, then put it in the refrigerator and freeze for 30 minutes, until the mousse is solidified. If you don’t have time to wipe the noodles, after freezing and finalizing, transfer to refrigeration for storage. Why must it be frozen first, because freezing can quickly solidify and prevent the cake embryo from absorbing the mousse paste, resulting in a pudding layer sandwich.
19. In the end, we whipped the cream and prepared a basin of ice water. The ice bag when buying frozen products online came in handy. 250g whipped cream was sitting on the ice water.
20. Add 25g granulated sugar, beat at medium speed, and distribute until 8-9.
21. Use a spatula to cut the cream, it won’t close together, it’s almost done.
22. Take part of the cream and place it on the surface of the cake, smooth the surface, then smooth the side, and put it in the refrigerator for half an hour. This cake spreading is not demanding, but the spreading is still unspeakable. You can watch the video on the recipe to get a feel.
23. For cake decoration, it is best to cut the pieces first, then squeeze the cream flowers, and put the fruit to decorate.
The pink and lovely red velvet white chocolate cake is ready, one bite down, the chiffon is soft, the mousse is smooth, and the cream is soft!
UFM6000 is an automatic food slicing machine with ultrasonic cutting technology, built to slice sticky, frozen, delicate and difficult products, such as sponges cakes, cheesecakes, brownie cakes, pies, quiches, pizzas, pastries, flapjacks and other products with a wide range of temperature from -15 degree Celsius to ambient temperature. And it allows each slice to have a clean quality cutting surface. The machine UFM6000 could slice two round products at the same time and half sheet products out of pan.
- Average speed: about 60-200 products per hour
- Friendly and easy operation
- Reliable and durable ultrasonic machine
- Increased quality and labor saving enhance capacity
- Improved portion quality and consistency
About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.
Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.
Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.
Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions
