Chiffon Cake with Rose Sauce

Name: Chiffon Cake with Rose Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 30g Rose jam; 30g Caster sugar; 16g Corn oil; 2 pcs egg; 16g milk

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Make rose chiffon upon request, and specify the material rose sauce. It's true that I made so many roses and filled several cans of rose jam, large and small, and left them there, so there was no chance to consume them.
Don't fight unprepared battles. A good search, ignoring some rose cakes using rose pollen, dried rose flowers, and rose tea, and finally collected several chiffon cakes made with rose paste. Compare it, find the recipe with the largest proportion of rose sauce, and compare it with Jun Zhi’s chifeng, and finally get an adjustment recipe.
This rose sauce, which has been stored for a year, has long lost the gorgeous color of that year, and the results of the production will naturally not have that gorgeous color, and this is time. "

Ingredients

40g Low-gluten Flour
30g Rose Jam
30g Caster Sugar
16g Corn Oil
2 pcs Egg
16g Milk

Chiffon Cake with Rose Sauce

1. Materials

2. Put the egg yolk in a bowl, add 5 grams of caster sugar, and stir until the sugar dissolves

3. Add oil and milk and mix well

4. Sift in low-gluten flour and mix well

5. Add rose jam,

6. Mix well and set aside

7. The egg whites are whipped into a thick bubble, and the sugar is added three times to beat

8. Become a dry foam with blending

9. Take one third of the egg whites into the batter and mix well

10. Back into the egg whites

11. Stir into a uniform batter

12. Pour into a 6-inch round mold with movable bottom and knock out a large bubble

13. Put it in the oven, the middle and lower level, the upper and lower heat 150 degrees, bake 40-60 minutes

14. Immediately after release

15. Turn it over after cooling

16. Demold

17. Cut into pieces

Tips:
When making the batter, do not stir in a circular motion to prevent the flour from becoming gluten.

When mixing egg whites and batter, use a rubber spatula to stir at the bottom, do not make a circle, to prevent defoaming from affecting the hair.