Rose cream cake
By VicentaLakin
Recipe Recommendations
- eggs of 3
- low-gluten flour 50 grams
- corn starch 10 grams
- sugar 40 grams
- milk 30ML
- salad oil 30ML
- Presidential Cream 300ML
- powdered sugar 30 grams
- canned peaches appropriate amount
- yindou appropriate amount
- pink pigment appropriate amount
- milk fragrance
- roast
- an hour
- simple
Steps for Rose cream cake
1
Prepare all the raw materials。
2
Egg yolk with 20 grams of sugar cream milk. Smuggle evenly
3
Scan the powder。
4
Cuts evenly。
5
Add a few drops of lemonade to the eggnob. 20 g sugar in three. Send to dry hair bubbles。
6
The good protein is trimmed into the yolk paste three times。
7
Cutting into cake paste。
8
Put the cake in the mold, stomp the bubble。
9
Enter the oven for 160°30 minutes. When you're out of the oven, the buttons are cold。
10
Light cream is added to the sugar powder to the point where there is a clear pattern。
11
Peach has dried up water and slices are removed。
12
Splits the cake from the middle to an average of three pieces。
13
Take a piece of cake and put it on the bouquet and then put on a cream. Add walnuts。
14
The cake was emptied with cream。
15
The rest of the cream is mixed with a drop of pink chrysanthemum。
16
Load in a flower bag with no teeth。
17
Squeeze flowers evenly from the bottom of the cake. When it's all finished, you can decorate it with silver beans。Rose cream cake Make Tips
Piping should start from the bottom of the cake.