Rose cake
By VicentaLakin
The roses are not only beautiful, but they also smell like shit, and they bake them into cakes, making them taste better, and then crushing the shape of the flowers with flower-style mousses, putting on rose sauce and putting them together, and they're good and good。
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Rose cake
1
Prepare two oil-free and water-free basins to separate the yolk。
2
Add milk, oil and 10 grams of sugar to the yolk。
3
Scan low powder。
4
It's even, it's flowing paste。
5
Cut the rose petals and add the yolk paste。
6
Smash even。
7
Two drops of white vinegar and 20 grams of white sugar were added to the egg-clean and ready to go。
8
He's got an electric omelet。
9
20 grams of white sugar added to the bubble。
10
Keep messing around。
11
Twenty grams of sugar when the foam is thin。
12
Continue to stir up dry hair bubbles, i.e. to pull out small tipping positions。
13
Half the protein cream goes into the yolk paste。
14
It's evenly mixed with a flip-down hand。
15
The entire mixture from the previous step is dumped into the protein cream。
16
Once again, it is smoothed with a twirling technique, which cannot be rounded to avoid a bubble。
17
Scratch the cake into a square grill (a sheet of oil was laid early in the dish) and a bubble。
18
Send in the preheat oven。
19
175 degrees up and down for 22 minutes。
20
It's a little cold out of the boiler button, and it's tearing out the paper。
21
A flower-type mousse crushes the flower-shaped little piece of cake。
22
Take a piece and put a rose sauce on it。
23
And cover a piece of cake。
24
And a rose sauce。
25
And cover a piece of cake。
26
You can eat the plate。Rose cake Make Tips
We have to split the eggs completely, the basin must be free. You'll have to add sugar three times to the egg clear. The mix of egg proteins, the casseroles, must be done correctly, not in circles, up and down. The time and temperature of the baker is the temper of his own oven。