طرز تهیه کیک مخمل قرمز | آموزش پخت گام به گام کیک مخمل قرمز
کیک مخمل قرمز که به دلیل نام انگلیسی آن، اغلب با نام رِدولوت شناخته می‌شود، دسری است از نوع کیک لایه‌ای که در رنگ‌های قرمز تیره، قرمز روشن یا رنگ‌هایی با شید قرمز-قهوه‌ای تهیه می‌شود. این کیک در طعم‌های وانیلی و شکلاتی درست می‌گردد و روی آن با خامه سفید پوشش داده می‌شود. رنگ قرمز-قهوه‌ای کیک به دلیل تاثیر پودر کاکائو و خاصیت اسیدی سرکه سفید می‌باشد. مواد تشکیل دهنده این کیک سرکه سفید، کره، آرد، پودر کاکائو و چغندر (یا به جای آن رنگ غذا) می‌باشد. در دستور پخت‌های مختلف میزان پودر کاکائو متفاوت است. کرم پنیر و کرم کره نیز در این نوع کیک استفاده می‌شود.
کیک مخمل قرمز | Red velvet taart
برای بزرگنمایی و دانلود تصویر کلیک کنید.
مواد لازم
2/3 پیمانه شکر
2/3 پیمانه شیر
2 قاشق چای خوری سرکه
نصف قاشق چای خوری جوش شیرین
رنگ خوراکی قرمز
2 عدد تخم مرغ
250 گرم آرد
2 قاشق غذا خوری سرصاف بکینگ پودر
خامه قنادی به میزان لازم
موز و گردو
2/3 پیمانه روغن
1 قاشق چای خوری پودر کاکائو
#1
طرز تهیه
شیر ولرم رو داخلش یک قاشق چایخوری سرکه می ریزیم تا ببره حدود ده دقیقه باشه
مواد خشک که با هم الک کردیم رو به مواد اضافه می کنیم به اندازه ای هم می زنیم که حباب روی واد تشکیل شه و بعد داخل قالب که از قبل چرب کردیم می ذاریم و تو فر که بیست دقیقه قبل گرم شه در دمای ۱۵۰ درجه می ذاریم بپزه
شکر رو همراه تخم مرغ با هم زن می زنیم تا یک دست بشه سپس روغن رو اضافه می کنیم هم می زنیم و بعد شیر بریده رو اضافه می کنیم و یک قاشق چای خوری سرکه به داخل مواد می افزاییم و بعد کمی هم می زنیم و رنگ خوراکی قرمز رو می ریزم و با مخلوط کن می زنیم تا مواد یک دست بشه
#2
بعد از این که پخت و کیک به دمای محیط رسید کیک رو برش می دیم به سه قسمت و یک مقدار از کیک رو برش می دیم پودر می کنیم می ذاریم کنار و خامه کشی رو شروع می کنیم اول با فرچه کمی ابمیوه به کیک می زنیم و خامه می زنیم موز و گردو تا مرحله آخر لایه های کیک رو میزان روی هم می ذاریم و خامه کشی می کنیم کیک رو نیاز نیست مرتب باشه
و اون کیک پودر شده رو می پاشیم روی کل کیک کیک ما آماده است نوش جان
و اون کیک پودر شده رو می پاشیم روی کل کیک کیک ما آماده است نوش جان
Red velvet cake is traditionally a red, red-brown, crimson or scarlet colored[1] chocolate layer cake, layered with ermine icing.[2] Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa.
Common ingredients include buttermilk, butter, cocoa, vinegar, and flour. Beetroot or red food coloring may be used for the color.
History
Velvet cake is thought to originate in the Victorian era. During that era velvet cake was served as a fancy dessert. The term "velvet" was a description used to let consumers know the dessert was a soft and velvety crumb cake. During that same time devil"s food cake was introduced, which is how some believe that red velvet cake came about. The difference between the two cakes is that devil"s food cake uses chocolate and red velvet cake uses cocoa.[5]
When foods were rationed during World War II, bakers used boiled beetroot juices to enhance the color of their cakes. Beetroot is found in some red velvet cake recipes. Beetroot was and is used in some recipes as a filler or to retain moisture.[6] Adams Extract, a Texan company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards.[7][8] The cake and its original recipe are well known in the United States from New York City"s famous Waldorf-Astoria Hotel, which has dubbed the confection Waldorf-Astoria cake. However, it is widely considered a Southern recipe.[9] Traditionally, red velvet cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy, but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.[10][11]
In Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton"s department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton"s recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake was the invention of the department store matriarch, Lady Eaton.[12]
In recent years, red velvet cake and red velvet cupcakes have become increasingly popular in the US and many European countries. A resurgence in the popularity of this cake is attributed by some to the film Steel Magnolias (1989), which included a red velvet groom"s cake made in the shape of an armadillo.[9] Magnolia Bakery in Manhattan has served it since its opening in 1996, as did restaurants known for their Southern cooking like Amy Ruth"s in Harlem,[9] which opened in 1998.[13] In 2000,[14] Cake Man Raven opened one of the first bakeries devoted to the cake in Brooklyn.
Common ingredients include buttermilk, butter, cocoa, vinegar, and flour. Beetroot or red food coloring may be used for the color.
History
Velvet cake is thought to originate in the Victorian era. During that era velvet cake was served as a fancy dessert. The term "velvet" was a description used to let consumers know the dessert was a soft and velvety crumb cake. During that same time devil"s food cake was introduced, which is how some believe that red velvet cake came about. The difference between the two cakes is that devil"s food cake uses chocolate and red velvet cake uses cocoa.[5]
When foods were rationed during World War II, bakers used boiled beetroot juices to enhance the color of their cakes. Beetroot is found in some red velvet cake recipes. Beetroot was and is used in some recipes as a filler or to retain moisture.[6] Adams Extract, a Texan company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards.[7][8] The cake and its original recipe are well known in the United States from New York City"s famous Waldorf-Astoria Hotel, which has dubbed the confection Waldorf-Astoria cake. However, it is widely considered a Southern recipe.[9] Traditionally, red velvet cake is iced with a French-style butter roux icing (also called ermine icing), which is very light and fluffy, but time-consuming to prepare. Cream cheese frosting and buttercream frosting are variations which have increased in popularity.[10][11]
In Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton"s department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton"s recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake was the invention of the department store matriarch, Lady Eaton.[12]
In recent years, red velvet cake and red velvet cupcakes have become increasingly popular in the US and many European countries. A resurgence in the popularity of this cake is attributed by some to the film Steel Magnolias (1989), which included a red velvet groom"s cake made in the shape of an armadillo.[9] Magnolia Bakery in Manhattan has served it since its opening in 1996, as did restaurants known for their Southern cooking like Amy Ruth"s in Harlem,[9] which opened in 1998.[13] In 2000,[14] Cake Man Raven opened one of the first bakeries devoted to the cake in Brooklyn.
