Red Velvet Cake Recipe

Ingredients A:
190 grams of flour proteins are (all purpose)
28 grams of cocoa powder
1 / 2 tsp salt
Ingredients B:
240 cc of cooking oil
220 grams of granulated sugar / powdered sugar
2 eggs
1 teaspoon vanilla powder
red dye to taste
Ingredients C:
150 gr Bit
100 cc of water
Ingredients D:
150 cc plain UHT milk
1 tablespoon lemon juice or lime juice
Ingredients E:
1 teaspoon baking soda
1 1 / 2 tsp lemon / lime juice


How to make cake:
1. Blender piece bits with water (ingredient C) and cook over low heat until the water shrank by half. Strain and measure 100 cc. Set aside and let cool.
2. Combine milk and lemon water (ingredient D), stir well and set aside. The final form such as yogurt will curdle. This is called buttermilk.
3. Preheat oven and prepare three round baking dish with a diameter of 24 cm, Cover with baking paper and spread with margarine.
4. Mix all ingredients A and sifter.
5. And shake Combine powdered sugar and oil until blended. Add the eggs one at a time (with low-speed), beat until blended.
Add the juice bits, dyes and Vanilla and mix well.
If at this step that is used granulated sugar, use a chopper (not the mixer). The trick, put the sugar into the chopper and add a little oil and grind until smooth. Then unite with the remaining oil. Mixer until blended.
(follow the next step like above)
6. Enter the flour mixture into the dough, mixer (with low speed) until well blended.
7. Add buttermilk and stir with a spatula.
8. Mix the material E (made an impromptu course) and enter into the batter and stir well.
9. Pour batter into 3 pans and bake until cooked.
For its cream cheese I use this recipe
Cream cheese frosting:
230 gr cream cheese
115 gr butter unsulted
11 / 2 cup powdered sugar (this is adjusted to the preferred level of sweetness)
How to make cream cheese frosting:
Beat cream cheese and butter, put powdered sugar little by little until the sweet fit and beat until smooth. Set aside.
completion:
Take a piece of cake then spread frosting topped with cheese to taste then cover with a sheet cake again. Finish up the cake into 3. Then cover all its surface with the remaining cheese frosting.
Store in refrigerator and ready to enjoy.

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