Edible rose -- rose Cupcake

Edible rose -- rose Cupcake

Introduction:

"Today is white valentine's day. In fact, we can't do it. It's just that we made rose cake, so we should celebrate it. "White Valentine's Day" originated in European countries, and was accepted and widely spread by the Japanese in the 1970s. Gradually, "White Valentine's Day" is popular in Japan, South Korea, Taiwan Province of China and other regions, which is the continuation of the Western Valentine's day as we know it. Cupcake is a cake that baking lovers like. It can be made with a variety of recipes. With a little decoration, ordinary cupcakes will become very beautiful. Since it's called rose cake, it must have something to do with roses. I used rose candy in the raw materials of the cake, and finally decorated it with roses. The face in the cake has something to do with roses. "

Production steps:

Step 1: add rose sugar to the protein in batches.

Step 2: beat the protein until it foams hard. Rose sugar is the rest of the rose dumplings made last time. What we use here is the powder made of rose and sugar. For details, please click here http://home.meishichina.com/space-532464-do-blog-id-517093.html .

Step 3: add sugar to the egg yolk, beat until the color is lighter, add salad oil in several times, and beat evenly.

Step 4: add milk, mix well, sift low powder into yolk.

Step 5: add the protein to the yolk paste.

Step 6: mix the egg yolk and protein three times.

Step 7: pour the cake paste into a paper cup and bake in the oven.

Step 8: now make the cream for mounting flowers. Soften the butter and beat until smooth.

Step 9: raw material a (see Tips) into the pot, low heat, while heating while stirring, heating to 80 degrees, turn off the fire.

Step 10: put the pot in cold water to cool it down.

Step 11: after cooling, add it to the butter several times and beat well.

Step 12: the cream is ready.

Step 13: put the cream into the mounting bag, squeeze out the roses and put them on the cake.

Materials required:

Egg yolks: 4

Protein: 5

Low gluten flour: 80g

Rose sugar (into protein): 60g

White granulated sugar (into egg yolk): 15g

Salad oil: 50g

Milk: 50g

Note: Cake Ingredients: egg yolk 4 protein 5 low gluten flour 80 g rose sugar 60 g white granulated sugar 15 g salad oil 50 g milk 50 g baking: oven middle 180 degrees 20 minutes French cream: butter 125 g raw material a (white granulated sugar 50 g milk 15 g light cream 35 g egg yolk 1 and a half) 1, paper cup generally pour 8 points full, I pour a little full today A little bit. 2. If you only eat cake, you don't have to make cream. Cream can be added to some of their favorite seasoning, such as vanilla essence, I did not add. 3. If there is no thermometer, you can observe with your eyes and see that the yolk paste is covered with small bubbles.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: sweet