Baicui Pe5386 Oven Rose Chiffon

Name: Baicui Pe5386 Oven Rose Chiffon
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 20s Rose flower; 3 pcs egg; 65g Caster sugar; 50g Low powder; 35g water; 28g oil; A few drops Rose vinegar

by Leaf Ivy

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Chiffon cake has a very moist texture, bulky texture, high moisture content, light and non-greasy taste, moist and tender taste, unlike traditional butter cake that tends to become hard after cooling. The operation of adding water is simple, the application is wide, and it is very popular.
The unique rich and sweet scent of roses makes Chiffon add a touch of romantic scent. Ye Zijia always keeps dried roses at home. Use a small cotton and linen bag to put a handful of roses and carry them with you. The faint floral fragrance will make you happy and confident every day. Because rose has the effect of soothing the liver and relieving depression.
If you use a glass to brew rose tea, no matter the sight, smell, and taste are so beautiful, of course we can also add it to baking...
It turns out that the temperature control of this oven is really accurate, the temperature difference is really small, and the coloring is relatively uniform; the knob can display the temperature, which feels very practical, no longer have to worry about inaccurate temperature settings, innovative appointments and custom modes are also very good ...
Diamond pattern back plate, increased reflection area, energy-concentrated double-layer glass, better heat preservation effect, large capacity of 38L gold, creating the most uniform burnt color
The control knob can display temperature and time, mechanically convenient, and electronically accurate. "

Ingredients

20s Rose Flower
3 pcs Egg
65g Caster Sugar
50g Low Powder
35g Water
28g Oil
A few drops Rose Vinegar

Baicui Pe5386 Oven Rose Chiffon

1. 1. Weigh all the ingredients. I used golden rim roses for the cake and pink roses on the surface, whichever is practical.

2. 2. Split the petals of the rose. Add 35 grams of water and cook on low heat for two minutes. The actual use is 30 grams, because it will evaporate when boiling, so 35 grams are used.

3. 3. Add a few drops of rose vinegar to the egg whites.

4. 4. Beat until coarse bubble and add sugar for the first time.

5. 5. Add the remaining sugar in two times and beat until stiff foaming.

6. 6. Add 20 grams of sugar to the egg yolk.

7. 7. Beat at low speed until the color becomes lighter and the sugar is completely melted.

8. 8. Add 30 grams of rose water that has been cooled, and beat the oil evenly.

9. 9. Add sifted flour and mix well.

10. 10. Take one third of the egg white and egg yolk paste, cut and mix evenly.

11. 11. Pour the egg yolk paste into the remaining egg whites and mix well.

12. 12. Pour into the mold and shake it a few times.

13. 13. Put it in the preheated oven and heat up and down at 165 degrees for 30 minutes. (When I first used the oven, I used 170 degrees. The color was slightly darker. Later I adjusted it to 165 degrees, which was just right.)