Qifeng cake with rose sauce

Qifeng cake with rose sauce

Introduction:

"Make Rose Chiffon on request and specify rose sauce. It's also true that after making so many roses and filling a number of cans of rose sauce, there is no chance to consume them. Don't fight unprepared battles. After a good search, some rose cakes using rose powder, dried rose flowers and rose tea were ignored. Finally, several Qifeng cakes using rose sauce were searched. After comparison, find out the formula with the largest proportion of rose sauce, and then compare it with your Qi Feng, and finally get the adjustment formula. This rose sauce, which has been stored for one year, has long lost its gorgeous color. Naturally, the production will not have that beautiful color, and this is time. "

Production steps:

Step 1: Materials

Step 2: put the egg yolk into a bowl, add 5 grams of sugar, stir until the sugar dissolves

Step 3: add oil and milk, stir well

Step 4: sift in low gluten flour and mix well

Step 5: add rose sauce,

Step 6: mix well and set aside

Step 7: beat the protein into thick bubbles, add sugar three times and beat

Step 8: to become a partially dry foam with blending

Step 9: take one third of the protein into the batter and mix well

Step 10: rewind the protein

Step 11: mix well

Step 12: pour in a 6-inch round mold and make a big bubble

Step 13: put in the oven, middle and lower layer, heat up and down 150 degrees, bake for 40-60 minutes

Step 14: reverse the button immediately after it is out of the oven

Step 15: turn over after cooling

Step 16: demoulding

Step 17: cut into pieces

Materials required:

Low gluten powder: 40g

Rose sauce: 30g

Fine granulated sugar: 30g

Corn oil: 16 g

Eggs: 2

Milk: 16g

Note: do not stir the batter in circles to prevent gluten. When mixing protein and batter, use a rubber scraper to copy the bottom and stir. Don't draw a circle to prevent defoaming from affecting the hair.

Production difficulty: simple

Baking technology

Production time: one hour

Taste: sweet