Скачать или смотреть 惊艳全场的红丝绒蛋糕，新年甜点首选！｜Show-Stopping Red Velvet Cake: Top New Year Dessert!

食材清单
☞ 蛋糕胚
鸡蛋5个
细砂糖50g
常温牛奶60g
玉米油40g
低筋面粉65g
柠檬汁3g
盐2g
红丝绒液10g

☞ 奶油
淡奶油250g
白砂糖25g
奶油奶酪（软化）适量

☞ 淋面
水怡50g
水30g
白巧克力40g
红丝绒液5g
淡奶油25g
吉利丁片5g

制作过程
① 分离蛋清和蛋黄，将蛋清冷冻至边缘结冰。
② 牛奶加玉米油和盐，搅拌至乳化。
③ 加入红丝绒液搅拌均匀。
④ 加入低筋面粉搅拌至无干粉，加入蛋黄搅拌均匀。
⑤ 蛋清加细砂糖和柠檬汁，打发至有小弯钩。
⑥ 取1/3蛋白霜与面糊切拌均匀，再倒回剩余蛋白霜中切拌均匀。
⑦ 面糊倒入烤盘刮平。
⑧ 烤箱预热150℃，烘烤32分钟。
⑨ 出炉震出热气，晾凉至温热。
⑩ 用模具切模备用。
⑪ 淡奶油加糖打发至浓稠酸奶状，加入软化奶油奶酪，继续打发至裱花状态。
⑫ 取一片蛋糕坯抹上奶油，覆盖另一片蛋糕坯，重复至组合完成。
⑬ 蛋糕冷藏1小时。
⑭ 淋面食材除吉利丁片外，放入锅中混合融化，温度控制在60℃左右。
⑮ 加入泡软的吉利丁片搅拌融化。
⑯ 过筛淋面液，降温至30℃左右淋在蛋糕上。
⑰ 蛋糕冷藏4小时以上。
⑱ 取出切块装饰。

操作重点提示
蛋清冷冻至边缘结冰有助于稳定打发。
乳化步骤需充分搅拌均匀。
蛋白霜与面糊切拌时避免消泡。
烘烤温度和时间需准确。
淋面温度控制在60℃融化，降温至30℃再淋面。
冷藏时间需充足以确保定型。

#红丝绒蛋糕 #新年甜品 #烘焙食谱 #家庭美食 #节日烘焙

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Ingredient List
☞ Cake Base
Eggs 5
Fine sugar 50g
Room temperature milk 60g
Corn oil 40g
Low-gluten flour 65g
Lemon juice 3g
Salt 2g
Red velvet liquid 10g

☞ Cream
Whipping cream 250g
White sugar 25g
Cream cheese (softened) appropriate amount

☞ Glaze
Glucose syrup 50g
Water 30g
White chocolate 40g
Red velvet liquid 5g
Whipping cream 25g
Gelatin sheets 5g

制作过程
① Separate egg whites and yolks, freeze egg whites until edges are icy.
② Mix milk, corn oil, and salt until emulsified.
③ Add red velvet liquid and mix well.
④ Add low-gluten flour and mix until no dry flour, then add egg yolks and mix.
⑤ Whip egg whites with fine sugar and lemon juice until soft peaks form.
⑥ Fold 1/3 of the meringue into the batter, then fold back into the remaining meringue.
⑦ Pour batter into a baking pan and smooth the surface.
⑧ Preheat oven to 150℃ and bake for 32 minutes.
⑨ Remove from oven, tap to release heat, and cool until warm.
⑩ Cut with a mold and set aside.
⑪ Whip whipping cream with sugar until thick, add softened cream cheese, and whip to piping consistency.
⑫ Spread cream on a cake layer, cover with another layer, and repeat to assemble.
⑬ Refrigerate the cake for 1 hour.
⑭ Mix glaze ingredients except gelatin in a pot and melt over low heat, temperature around 60℃.
⑮ Add soaked gelatin sheets and stir to melt.
⑯ Strain the glaze and cool to around 30℃ before pouring over the cake.
⑰ Refrigerate the cake for at least 4 hours.
⑱ Remove, cut into pieces, and decorate.

操作重点提示
Freezing egg whites until icy edges helps stabilize whipping.
Emulsify thoroughly during mixing.
Avoid deflating when folding meringue and batter.
Maintain accurate baking temperature and time.
Control glaze melting temperature at 60℃ and cool to 30℃ before pouring.
Ensure sufficient refrigeration time for setting.

#RedVelvetCake #NewYearDessert #BakingRecipe #HomeCooking #HolidayBaking
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