#aca烤明星大赛#rose Flower Cake
1.
Fresh edible roses, just pick the petals, wash and dry the surface moisture
2.
Add 25 grams of sugar
3.
Knead it for a while, don’t knead too much, don’t knead it into sauce
4.
After separating the egg yolk and protein, put them into oil-free and water-free basins. Add walnut oil to egg yolk
5.
Stir well, so that the oil and egg yolk are completely integrated
6.
Add yogurt. Yogurt I use homemade plain yogurt without sugar
7.
Stir thoroughly
8.
Sift in low-gluten flour
9.
Stir into egg yolk paste
10.
Add lemon juice to the egg whites, beat at low speed until large bubbles, add 1/3 of the sugar
11.
Continue to beat until the foam becomes smaller and add 1/3 of the sugar
12.
Add the last 1/3 sugar when whipping until the foam is fine
13.
Turn to high-speed whipping until the egg beater has a hook when lifted, and then turn to low-speed whipping until the egg beater has a straight small triangle in advance, and the egg whites are ready.
14.
Take 1/3 of the egg white and add it to the egg yolk paste
15.
Stir evenly with a stir-mixing method
16.
Pour the mixed batter into the remaining egg whites and continue to mix evenly
17.
Add the kneaded roses to the mixed cake batter
18.
Stir slightly and mix evenly
19.
Pour the cake batter into the mold. Because I do more at one time, in addition to a 6-inch chiffon cake mold, I also used seven paper cups and a strip mold
20.
Preheat the oven at 140°C for about 10 minutes. After preheating, put it into the oven and bake for 35 minutes
21.
The baked cake. The inverted button of the metal mold is released after cooling
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