1. Separate the egg whites and yolks of two eggs into two clean basins without water and oil
2. Add 10g of caster sugar to the egg yolk bowl and mix well
3. Add 20g corn oil and mix well
4. Add 20g of water and mix well, then sift into low-gluten flour and mix well
5. Add 1g of salt to the egg white, half a spoon of white vinegar, add 30g of fine sugar three times and beat until dry and foamy
6. Dig 1/3 of the egg whites into the egg yolk batter and mix well, then pour it into the egg white bowl and mix well
7. Pour the cake batter into a small cup cake mold, put it in a preheated 180 degree oven, bake the middle layer for 25 minutes and then take it out and let cool.
8. After the chocolate has melted in water, add maltose and mix well
9. After letting cool slightly, squeeze into small pellets with your hands and place on oil paper
10. Place the chocolate chips in the middle of two pieces of oil paper and press to flatten them into petals.
11. Put the pressed chocolate chips around the small cake piece by piece. The first few pieces should be put together a little bit so as not to expose the cake.
12. Slowly add the outer petals, pinch the edges thinly with your fingers, and roll them out slightly
13. After making the chocolate rose, use your fingers to gently tidy it up to make it more natural
14. The delicious and beautiful chocolate rose cake is ready!
Tips:1. For chocolate, I use pure cocoa butter instead of cocoa butter. To make chocolate flowers, you need to add syrup to make the chocolate soft and easy to shape.
2. The chocolate is sticky after being heated and melted. It should be sandwiched between two pieces of oil paper to form petals.
3. The rose petals are slightly thicker in the middle, and the edges should be thinner and more natural
4. Do not touch the chocolate for a long time with your hands, the temperature of your hands will cause the chocolate to melt
5. Each oven is different, the baking time and temperature of the small cakes are for reference only
