1. raw material.
2. Soak dried roses with hot water, take some petals, use paper towels to absorb the water, soak the rose water and let it cool for later use.
3. Place the rose petals randomly on the bottom of the cake mold and set aside.
4. Separate the egg yolk and egg white, add corn oil, 5 grams of fine sugar, and rose water to the egg yolk, and mix well.
5. Sift half of the egg yolk paste into 30 grams of low-gluten flour, and sift the remaining egg yolk into the remaining low-gluten flour and red yeast rice powder. At this time, you can start to preheat the oven, 160°, up and down.
6. Add a few drops of lemon juice to the egg whites and beat until the whisk is lifted and it stops when there are sharp corners.
7. Take half of the beaten egg whites, add the two egg yolk pastes, and mix evenly.
8. First, pour the red yeast rice and egg yolk paste into the kitchen mold, and control the batter appropriately, and pour it into an uneven state.
9. Then pour the light-colored batter, lift the mold with both hands, shake it a few times to remove the big bubbles in the batter.
10. Preheat the oven to 160°, put the mold in the middle and lower layer, heat up and down, and bake for about 40 minutes.
11. When the roasting time is over, take it out immediately, shake it twice to remove the heat, and place it upside down on a non-stick chiffon cooling rack to let cool.
12. Let the cake cool completely.
13. Demoulding.
Tips:1 Red yeast rice powder can be replaced with cocoa powder, matcha powder, or butterfly pea powder to make cakes of other colors.
2 The egg whites must be beaten in place, and please pay attention to the mixing technique when mixing the batter.
3 The baking time and temperature are for reference only, please set it flexibly according to the actual situation of your own oven.
