Six inches of rose waves of wind cake
By VicentaLakin
With rose cake, a little bit romantic。
Recipe Recommendations
- eggs of 3
- fine sugar
- low-gluten flour 55 grams
- corn oil 30 grams
- dried roses appropriate amount
- sweetening
- roast
- several hours
- senior
Steps for Six inches of rose waves of wind cake
1
Raw material。
2
Dry roses are soft with hot water, some petals are taken, paper towels are used to dry up the water, and the water that passes through the roses is cooled。
3
Put the rose petals at the bottom of the cake mold, spare。
4
The separation of yolk, egg purifier, yolk with corn oil, 5 grams of fine sugar, and water that bubbles roses, is evenly mixed。
5
Half the yolk paste is sifted into 30 grams of low-strength flour, while the rest is sifted into the remaining low-strength flour and red powder. This is the time to start the preheat oven, 160 degrees, the fire。
6
The egg purifier and a few drops of lemon juice are sent to lift the omelet, and the pointy angles can stop。
7
Take half of each of them and add two of them, evenly mixed。
8
First, the red-coloured egg yolk paste is poured into the school cooker's mold, properly controlled when the face is turned upside down。
9
And then it pours into the light paste, lifts the mold with its hands, shakes a few times and removes the bubble in the paste。
10
The oven is preheated at 160°, and the moulds are placed in the lower and upper layers, on fire and roasted for about 40 minutes。
11
The roasting time is over, it is immediately removed, the heat is lifted, and it is attached to the cuisine-free chiller。
12
The cake is completely cooled.
13
Strip。Six inches of rose waves of wind cake Make Tips
A red powder can be replaced with cocoa powder, tea powder and buttercup in other colours. 2 Pyrotechnics must be in place, and attention should be paid to the flipping technique when mixing paste. 3. The time and temperature of bakery is for reference purposes only。