Velvet Cake Part 1

nak buat red velvet cake for my coming birthday....
adalah resepi tu kat internet ...banyak....

ini ada story pasal kek velvet nih...interesting gak....
betullah author tu cakap...kek nih dah terlebih-lebih di 'mekap'kan....
the-unknown-history-of-red-velvet-cake

the red was actually referring to the red sugar which is the brown sugar....
the cake supposedly to be recognized for it velvety crumbs....
it is supposedly about a cake with cocoa and brown sugar ....hehehe....
and it was origanally using cooking oil...
resepi dia kat sini...tapi dia dah alter to incoporate the 'old' and 'modern' way in the making..hehehe..
tapi resepi dia tak ada buttermilk!
rata-rata yang modern semua ada buttermilk (atau susu campur cuka tu..)
Stella-red-velvet-cake-recipe

nanti nak cuba....
nak test dulu one round ke?
atau
terus buat for the event?


this is the recipe after i converted it into my preferences....hehehe
Ingredients:


2 ¾ cups fine cake flour

½ cup cocoa powder

450 grams butter, room temperature

4 table spoon neutral flavored oil – safflower oil/corn oil

3 cups brown sugar - packed

2 ¼ tsp bsoda

¾ tsp bpowder

2 tsp vanilla essence

6 large eggs , room temperature

350 ml liquid/buttermilk = ( 1 cup = 250 ml)

Red color: 1 or 2 tablespoon red color liquid


(masalah dengan coloring nih...kalau nak letak banyak2....
so nak guna cochineal (dari insect)  atau betanin (dari plant)
atau
US FD&C Red No. 40 – Allura Red AC, E129 (red shade))



Methods:

basic way in making cake.

but i want to do this. i want to mix the red color into the buttermilk.
so altenately add dry ingredient and milk into the butter mixture...
will the RED over powered the Chocolate color? will see....

bake at 175 degree celsius...for 30 minutes....


comments:

- this cake used a lot of butter , macm kek lapis pulak...the liquid is ok
- when compare with the german cake recipe, they are almost similar
  . german cake liquid 500 ml, velvet 350 ml
  . flour and cocoa almost the same
  . so the liquid for the velved must be coming from the extra butter and oil......



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