How to make red velvet cake? This way makes it smooth and crisp

Red velvet cake is a famous cake, and I wonder how the unknown guest who revealed the red velvet cake recipe years ago is doing now. However, red velvet cake is now a very classic and delicious dessert. Not only is it beautiful to look at, but it is also very simple to make. Do you have any interest in making a beautiful red velvet cake yourself after reading this?

Main ingredients

Low-protein flour eggs

Recipe

Main ingredients:

Low-protein flour, eggs

Supplementary ingredients

Red rice flour, cream, grape seed oil, milk, granulated sugar

Method:

Egg yolk mixture ingredients: 5 egg yolks, 25g granulated sugar, 45g milk, 45g grape seed oil (can be replaced with salad oil or corn oil), 75g all-purpose flour, 15g red rice flour

Protein batter ingredients: 5 egg whites, 80g granulated sugar

内馅：150g cream, 50g granulated sugar

1. Mix the egg yolk with sugar.

2. Pour in the milk and corn oil and mix well.

3. Mix the flour and red rice flour together.

4. Sieve into the egg yolk mixture.

5. Beat with an egg beater using a scooping method until smooth and free of lumps.

6. Place the egg white in an oil-free and water-free container, first beat it with an egg beater to form coarse bubbles, then add all the sugar at once and continue to beat until the egg white is smooth with distinct lines. When lifting the beater, the egg white naturally droops without dripping, forming a long triangle.

7. Add 1/3 of the egg white to the batter and mix well, do not overmix, and use a scooping method.

8. Then pour the batter into the remaining egg white foam.

9. Mix the batter smoothly with a scooping method.

10. Line the baking tray with parchment paper and pour the mixed batter into the baking tray.

11. Smooth with a scraper.

12. Then pick up the baking tray and knock it twice on a flat surface to shake out the large bubbles inside.

13. Preheat the oven for about 8-10 minutes, with the top heating element at 190°C and the bottom at 165°C. Place the baking tray in the oven, middle and lower layer, for 16 minutes, and turn on the hot air in the last 5 minutes for even browning.

15. Take the cake out of the oven immediately after baking and place it on a wire rack until it is mostly cool.

16. Make a shallow cut on the other end of the surface to make rolling easier.

17. After beating the whipped cream with sugar, spread it evenly on the cake slices. Leave about 2-3 centimeters without cream on the slanted edge to prevent the cream from being squeezed out when rolling.

18. Place the rolling pin under the baking paper, push the cake slice up, roll it up, then wrap the cake roll with baking paper, twist the ends tightly, and place it in the refrigerator for 30-60 minutes to set before slicing.

Elderly people should pay attention to tonification in their daily lives, especially during the winter season. They must eat more foods to regulate their physique. If there are middle-aged and elderly friends who often feel weak, they can eat a variety of tonifying products, but they should try to avoid taking health products containing medicinal ingredients. They can use Chinese herbal foods to make soups, or eat more chicken, duck, fish, and meat, which are tonifying foods, and also observe whether they have high blood lipids and hypertension.

When is it most suitable to take tonics during the winter?

There is a custom of ‘tonifying during the nine days of winter’ in the folk, which is determined according to the view of ‘one Yang is born at the Winter Solstice’ in traditional Chinese medicine. Traditionally, it is believed that the Winter Solstice is the dividing line of climate change in the three months of winter. From this point on, Yin begins to recede, and Yang gradually returns. At this time, tonification can reinforce the body, nourish the essence, and cultivate the vital energy, making the dormant state contain lively vitality.

Of course, if an elderly person has obvious symptoms of deficiency, it is not necessarily necessary to wait until the Winter Solstice to start tonifying. As long as one can achieve differentiated selection of materials and scientific tonification, tonifying early in the winter can still have a good effect on improving the symptoms of weakness.

There are many tonifying products available for the elderly to take during the winter. When choosing tonifying products and taking tonics, one should pay attention to mastering three points:

One, for the characteristic of strong appetite and good absorption during the winter, it is appropriate to choose high-calorie, high-nutrient, rich in flavor and color, and strong in tonifying power foods for tonification, such as animal tonics like mutton, dog meat, beef, and chicken.

Two, according to one’s own condition, identify the location of the deficiency syndrome, and under the guidance of a professional Chinese medicine doctor, carry out targeted tonification and persist in it throughout the winter.Three, if one already has a disease, the choice of tonifying substances should be appropriate, and it is best to follow the doctor’s advice and not to take tonics blindly. For example, diabetics can use raw ginseng as a tonifying product, but should avoid licorice and drugs with a high sugar content. For those with high blood lipids, arteriosclerosis, coronary heart disease, cholecystitis, gout, and other diseases, it is not advisable to use drugs and foods with high protein, high fat, and high polysaccharides, such as turtle, mastic, longan, bull penis, and deer tendons. Because eating such foods and drugs will反而助长病情发展，导致血脂升高、血黏度增加、血中尿酸增多、血压升高，结果越补越糟。

Four, it is not advisable to take tonifying wine for a long time. The tonifying wines available for the elderly include the Ten-Complete Tonifying Wine, Goji Wine, Job’s Tears Wine, Yam Wine, Ginseng and Fleece Tonifying Wine, Ginseng Tonifying Wine, Cordyceps Tonifying Wine, and others. Generally, take 1-2 times a day, about half a liang each time. However, the elderly should pay attention to the opinion of ancient physicians that taking two or three doses of medicinal wine in winter and stopping after the Spring Equinox. Considering that most commercially available tonifying wines have a high alcohol content, as well as the impact of long-term drinking on the liver, it is not necessarily the longer the wine is drunk, the better.

Everyone has probably eaten chili peppers, but few people have eaten chili leaf. In fact, chili leaves are not only edible but also have many benefits when eaten, such as insecticidal and itching relief, swelling reduction, and purification of the meridians, etc. It has a good therapeutic effect on problems such as edema and boils that trouble people. So, how should chili leaves be eaten?

I. Can chili leaves be eaten?

Chili leaves can be eaten.

Chili leaves are rich in calcium, carotene, various vitamins, and other nutrients. They are sweet, fresh, and tender with a good taste. They can be cooked alone, stir-fried with meat, or cooked in soup. Regular consumption of chili leaves can help dispel cold and warm the stomach, nourish the liver and improve eyesight, lose weight and improve appearance. In addition, eating chili leaves in moderation can promote the secretion of gastric juice, increase appetite, and is suitable for people with weak stomach, poor digestion, intestinal bloating, and stomachache.

Chinese researchers have tested the nutritional components of chili leaves, and the study shows that the nutrition of chili leaves is richer than that of chili peppers, with higher contents of various amino acids, minerals, and vitamins than the fruits.

Chili leaves can be stir-fried, similar to sweet potato leaves, and more oil is needed to cook to eliminate the astringent taste. They can also be blanch in oil and salt water, served with soy sauce.

II. What are the eating methods of chili leaves?

Common eating methods include:

1. Cold dish: blanch with boiling water, then cool with cold water, add minced ginger, and cold with salt, soy sauce, and vinegar;

2. Soup: 150 grams of fresh chili leaves, 2 eggs. First, fry the peeled eggs with edible oil until they are yellow, add some clear water, boil for a while, then add the chili leaves to cook together, and finally add salt for seasoning; stir-frying chili leaves with egg paste is also a simple and delicious food therapy.

3. Pancakes: Mix the batter with chili leaves (sliced slightly), add a little salt, and fry or crisp with oil, which can be eaten directly.

In addition, chili leaves can be stir-fried plain, stir-fried with shredded pork, and so on. If chili leaves are added to chicken offal soup, pork liver soup, or fish soup, they taste fresh, smooth, and have a unique flavor.

III. The effects and functions of chili leaves

Relax meridians and activate collaterals

Chili leaves are bitter in taste and warm in nature, with the effect of relaxing meridians and activating collaterals. They can be combined with different Chinese herbs to treat conditions such as frostbite and deep swelling of the heel.

Kill insects and relieve itching

Chili leaves are bitter in taste and warm in nature. They can be used externally to kill insects and relieve itching. When combined with different Chinese herbs, they can be used to treat chronic eczema, scabies, ringworm, alopecia areata, and other diseases.

Nourish blood and strengthen the stomach

Chili leaves are non-toxic and have the effects of dispelling cold, nourishing blood, and strengthening the stomach. Regular consumption can help dispel cold and warm the stomach, remove dampness and strengthen the spleen, and enhance appetite. It is especially effective for people with虚寒type stomachache, with good therapeutic effects through food therapy.

Supplement calcium

Research has found that the calcium content in 100 grams of chili leaves is about 233 milligrams, while the calcium content in the ‘high-calcium milk’ we buy is only 118 milligrams. Therefore, the calcium content of chili leaves and perilla leaves is higher than that of ‘high-calcium milk’.

Anti-cancer

Not only do the iron, calcium, manganese, copper, and zinc contents in chili leaves significantly exceed those in the fruits, but the element selenium, which has anti-cancer effects, is nearly 1.5 times higher than that in the fruits. Therefore, chili leaves have certain anti-cancer effects.

Weight loss

The leaves of chili peppers have weight loss effects because they can burn fat and consume about 25% of the calories in heavy rain. In addition, chili peppers can promote the production of two enzymes in the body, which can effectively prevent excessive fat accumulation.

Many people like to drink yogurt, yogurt is a product obtained by fermenting milk, so essentially it is a dairy product. Drinking yogurt has many health benefits, such as promoting the secretion of gastric juice, making people more appetizing, promoting digestion, and thus helping with weight loss, etc. The following introduces the method of making yogurt.

Ingredients

The yield is for 5 people

Whole milk 1000ml, bottled original flavor yogurt 120ml, 2 tablespoons of white sugar (30g)

Method

1. Clean the inner pot of the rice pot, make sure it is clean and oil-free, otherwise the yogurt made will be very easy to spoil.

2. Pour whole milk into the inner pot of the rice pot, add white sugar, mix it slightly, and then press the cooking button to heat the milk.

3. Heat the milk to about 38 degrees (you can use a food thermometer to measure), lift the cooking button, so that the milk is in the保温 state.

4. Pour the bottled original flavor yogurt into the warm milk, stir it evenly, cover the lid, keep the rice pot in the保温 state, and let it stand for 6 hours.

Ingredients

Main ingredients: milk, 500g, original flavor yogurt, 50g, tools: airtight container 1, small spoon 1, rice pot 1, accessories: boiling water, water as needed

Method

1. Wash the airtight container, lid, and small spoon with boiling water

2. Add water to the rice pot, heat it until the pot wall is slightly warm, pour 500g of milk into the airtight container, place it in the hot water of the rice pot, cover the lid, and heat the milk to warm

3. Remove the airtight container containing milk from the rice pot, replace the lid, add 50g of yogurt to the milk, and heat the milk to warm

4. Stir the milk and yogurt evenly with a small spoon

5. Close the lid of the airtight container

6. Place the airtight container in the rice pot, cover the lid, turn off the power, and ferment for 12 hours.

Three, Yogurt Fruit Salad

1. Mix the flour, sugar, and salt evenly, place it on the countertop, form it into a small mountain, and dig a hole in the middle.

2. Mix the yeast with a small amount of water, pour it into the hole in the flour, and let it sit for 5 minutes.

3. Add a little more water and continue to knead the water into the flour.

4. The flour is initially formed into a ball, continue to add a little water gradually.

5. The amount of water added each time should be enough to be fully absorbed within 20 seconds of kneading.

6. Knead the dough until smooth and soft, like earlobes.

7. Add a little oil to the dough that has formed into a ball, just like adding water, add and knead until fully absorbed each time.

5. Boil over high heat, then turn to medium-low heat and simmer for 1-2 hours, until the meat is tender and the soup is fragrant, add a little salt to taste.

Materials

Main ingredients: lamb 500 grams, fresh fish 1 piece, chrysanthemum 30 grams, cabbage 400 grams, lettuce 300 grams, tofu 200 grams, mushrooms 150 grams, lotus root 100 grams

Seasonings: chili oil, sesame paste, sweet bean paste, Sichuan pepper oil, chive flowers, tofu skin

Method

1. Soak chrysanthemum flowers in warm water for five minutes and then remove for later use.

2. Remove most of the fish meat, put the remaining fish bones with a small amount of fish meat and ginger slices into the pot, add water, and boil for about 30 minutes.

3. Remove the fish bones, pour the soup into the hotpot as the bottom, and add chrysanthemum flowers to boil for about two minutes.

4. Add any main ingredients you want to eat and cook until done.

5. Sauce preparation

Mix 2 spoons of sesame paste with water, then add 1 spoon of sweet bean paste, 1 spoon of Sichuan pepper oil, half a spoon of chive flowers, half a block of tofu skin, and a suitable amount of chili oil, mix well.

Three, lamb hotpot

4. After the rice and sausage are heated and mixed with egg liquid, stir-fry until cooked. Add cooking wine and scallions and mix well.

Materials

195g high flour, 90g low flour, 30g fine sugar, 15g milk powder, 2 teaspoons of salt, 2 teaspoons of dry yeast, 60g whole egg, 65g milk, 75g cream, 30g butter, sausage

Method

1. Dry yeast is dissolved in warm milk, the other ingredients (except butter) are kneaded into a dough, and the butter is added in stages, kneaded until the dough is smooth and elastic! Cover the kneaded dough with a plastic wrap and place it in a warm and humid place for the first fermentation. Ferment to about 2.5-3 times the original size to complete the first fermentation.

2. Dip your fingers in dry flour and insert them into the dough. If the small depression recovers quickly, the fermentation is not complete. Knead the well-fermented dough slightly to remove air, divide it into small pieces, roll them into balls, cover them with plastic wrap, and let them relax for 10 minutes.

3. Take a piece of dough, press it flat with the opening down, roll it out, and place the sausage roll to form a long strip.

4. Use a sharp knife to cut 4 slits, but do not cut all the way through. Place the last segment on the first segment, and place each cut face upwards, and the head and tail are staggered. Perform the second fermentation. Brush the egg wash on the fermented dough that has been completed, sprinkle with scallions, black pepper, and white sesame seeds. Put it in a preheated oven at 180 degrees for about 20 minutes.

3. Microwave roasted sausage

5. Roast for 15 minutes~

Materials

500 grams of frog, 100 grams of onion. Seasonings: 2 grams of salt, 50 grams of black bean sauce, 2 grams of monosodium glutamate, 2 grams of chicken powder, 10 grams of cooking wine, 6 grams of pepper, 30 grams of compound oil, 2 sheets of tin foil.

Method

1. Kill the frog, peel it, wash it, cut it into small pieces about 2 cm square; peel and wash the onion, then cut it into long strips about 5 cm in length and 0.8 cm in width.

2. Marinate the frog with salt, black bean sauce, cooking wine, monosodium glutamate, chicken powder, and pepper for 10 minutes.

3. Spread the tin foil on the iron plate, add onion slices, pour the compound oil, and then place the marinated frog on top.

4. Fold the tin foil into a circle, roll the edges and press them down firmly.

5. Place the iron plate on medium heat along with the tin package. Once the tin package starts to expand, turn to low heat to cook the frog until it’s done. The bubbles will expand when it’s ready (a total of 10 minutes of heating).

6. Cut open the bubbles and it’s ready to eat.

Three, Braised frog legs with sauce

4. Take out the fried tofu pockets and set them aside. Slice the onions and carrots. Heat the pan with oil and sauté the scallions and carrot slices, then add the tofu pockets, add some salt and soy sauce, simmer for a while with a little soup, and finally thicken with a little cornstarch to serve.

Stuffed tofu pockets