OpenDown net YouTube Massa Red Velvet Perfeita para Festival Media LhTcjBNbK9c 002 720p

If there's one flavor that cannot be missing from the slice festival—both in appearance and taste—it's Red Velvet. In this video, I'll show you my version of Red Velvet cake batter, primarily designed for those who want to boost their sales. Not only delicious, but also striking in appearance, it captivates customers at first glance. And it makes all the difference in creating an irresistible slice festival. The slice festival continues to be an excellent revenue opportunity. So, grab your notebook, because this video is packed with important tips to help you safely organize a slice festival. For this dough, I used 300 grams of eggs, at room temperature. 8 grams of vanilla essence. These quantities of eggs will fluctuate between 5 and 6 eggs. This is the importance always to consider, and thus is the shell. I also used 200 grams of refined sugar. It's already sieved; I've added two pinches of salt. I am starting the beating. First, I'll just put on a little bit. I'll stop and clean the bowl of my mixer there because eggs splatter. After that, I'll let it rest for about 5 minutes. This time may vary depending on your mixer, according to its power. Another observation as well. If you want to do it in a two-hook mixer, it works, folks. But sometimes we can't take in as much air as the planet does, but it still works. And the beat time always doubles, and you pay attention to the point I'm going to show you here. And the liquids in this recipe were 90 grams of milk. In this milk, I'm already going to add 10 grams of vinegar. Hey, guys, if your milk here is at room temperature or slightly warm, it will definitely curdle very easily. If it happens that it's not tangy enough, just add a little more vinegar. I also used 8 grams of dye, Softingel. And depending on the brand you use, the pigmentation will also vary slightly. But they're all correct, right, guys? I've done this with plenty of brands around here. I will add 80 grams of oil to these liquids. I'm using soy oil indeed, but if you'd like to switch to sunflower oil, it will work perfectly too. And that's the point of the eggs with sugar—they turned into a nice white, fluffy cream. Now, I turn my mixer to power setting 1, and I'll gently add these liquids. Having done that, I add the dry ingredients from the recipe. Here, I have 235 grams of already-sifted wheat flour. I've already added 10 grams of baking powder. Also, to help with the pigmentation of this dough, I added 10 grams of cocoa powder. I am using 50% cocoa. I mix all these dry ones together. And, as you all already know around here, right, folks? My mixer is still on power level 1. I'm placing my dried items delicately. As soon as I finish, I'll turn off my mixer. I will make this mixture homogeneous with the help of the globular mixer. In that case, I like to do it with you. Because, guys, this mixer's globular beater is really wide-open, you know? And I don't like it much. In that case, I'll do it with you. Whether you want to arrange all these dry items with the help of the fuê is up to you. However, I always like to do this process in the mixer. Because I think that, in my hand, I always mix much more. And so I end up losing a bit of the air from this mass. But, guys, these processes, do whatever you think is best, okay? The way you like to prepare your dough there. The important thing is always to get it right. And another factor, too, which I can never stop talking about, right, guys? Always mix the flour gently. Because if you mix too much, you activate the gluten. E, for a cake, that's not nice. I'm going to transfer the dough to the pan. The dimensions are thirty in length, ten in width, and ten in height. And here's one more tip for you. As I always say, my content is full of tips. I doubled the recipe here, beat the eggs with sugar, same procedure. But everything folded, right? I am transferring only the eggs with sugar to the bowl. Because it doesn't fit in the mixer for me to finish. Here I come with the liquids. Remember, everything folded. I will now carry out the procedure with the help of Fuê. As I said, because it doesn't fit in the mixer. And I'll always be doing these procedures with care, okay? Because if we stir too vigorously, even liquids, or if we put everything in at once... In the end, we end up reducing the air we gained through the beating. The air is always there to make the dough fluffier and rise more. Now, I come with the wheat flour. In that case, I'll sift it and add it gradually. Because I think that if I put in the wheat flour right away, it will weigh more. So, I'd rather put it through the sieve. And please, everyone, whenever I mix everything together with the help of the fuê... In my opinion, it loses a bit of air. Notice how much this mass is going to drop down here. But I always have to do it this way because of my production schedule for the slice festival, right? So, to help with production, I also do it this way. This is the first dough I've made with you all. Now, I'm going to place the two masses that I doubled the oscillation of. Actually, here, folks, I was already doing everything all at once. There were two mixers working at that moment. I put it in the oven preheated to 180 degrees. Here, this dough bakes in 45 minutes. But it'll be a case of one oven against another. When I change my oven, the temperature will also change. Here, this also happens. And for the shaping of these doughs, when they're warm, I start right away. Mainly because I need to use the forms. And for these preparations that I'm going to make, assembling them right inside the mold itself, I think the best way to unmold them is slightly warm, okay, everyone? And for these cakes too, I only apply non-stick spray to the bottom of the pan. I don't put parchment paper, anything. It has the parchment paper strip in front because I used the removable pan itself to bake. The only downside about her, guys, is this one right here, look. Sometimes it sticks, then a little bit of dough comes out. But during assembly, this isn't going to change anything at all, right, everyone? And a tip for those who are just starting out. You don't need to buy a baking pan and a assembling pan. Yes, you can already buy the ones with the removable aluminum front. You can bake it this way, just like I showed you, right? I've got other opportunities here, right, guys? What was the Slice Cake. Another tip as well. If possible, combine in your slice festival the aluminum front-opening design with the acrylic one. Because the acrylic one enhances the beauty of the cakes much more. But if you can't, then invest only in the aluminum one. But, guys, when I go to buy more molds, I'm only going to get aluminum ones. Because she is two in one and much more durable. Because I already have the acrylic one to mix in my slice festival. And the customer will also see the beauty of the cake. And for these cakes, I remove the sugary top, then cut the cake twice. Give me three parts and then I'll do the assembly. For this dough, I used the Quentis filling. If you'd like, I'll bring it to you in the next video. Because I think Red Velvet goes together with this filling in a really great way. Hey, you can mix it up, you can make several flavors using just one filling and one cake. Leave in the comments here for me whether you want this filling included with the assembly. As I mentioned, with this filling and this dough, I made three Red Velvet cakes. Hey, guys, here I can show you better than I explained the shapes, right? Look at the contrast it makes on the acrylic one. But I also put the aluminum one. I always put the acrylic one in front; it really draws a lot of attention. And for the larger shapes, right, guys? I'm using it that way too. Putting parchment paper on the front to bake my doughs. And this dough was greatly requested here. I brought it with all my love. And I hope she helps you in every way. And if this happened, leave it in the comments for me here. If you can, please share this video widely with as many people as possible. Thus, you help the channel tremendously. And if you make this recipe or any other one from the channel, tag me on Instagram. It's always a pleasure to receive your feedback. And if you have any questions, leave them in the comments below, okay? If I don't reply to him directly, I'll make a video for you.