Edible Roses-----rose Cupcakes

Name: Edible Roses-----rose Cupcakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 yolk; 5 protein; 80g Low-gluten flour; 60g Rose sugar (into egg white); 15g White sugar (into the egg yolk); 50g Salad oil; 50g milk

by sunshinewinnie

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Today is White Valentine's Day. In fact, this holiday is nothing we can do. It just happened to be a rose cake, so it should be celebrated.

"White Day" originated from European countries and was accepted by the Japanese in the 1970s and spread widely.

Gradually, "White Day" became popular in Japan, South Korea, Taiwan Province of China and other regions, and it was a continuation of the Western Valentine's Day as we know it.

Cupcakes are a cake that bake lovers like. You can use a variety of recipes as raw materials. With a little decoration, ordinary cupcakes will become very beautiful.

Since it is called a rose cake, it must have nothing to do with roses. I used rose sugar in the cake ingredients, and finally decorated with roses. The lining and face are all related to roses. "

Ingredients

Edible Roses-----rose Cupcakes

1. The rose sugar is added to the egg whites in portions.

2. Beat the egg whites until stiff foaming. The rose sugar is left over from the last time I made rose glutinous rice balls. The powder used here is only the powder of rose and white sugar. For details, please click here http://home.meishichina.com/space-532464-do-blog-id-517093 .html.

3. Add sugar to the egg yolk, beat until the color becomes lighter, add salad oil in portions, and beat evenly.

4. Add milk, stir well, sieve low powder into egg yolk.

5. Add the egg whites to the egg yolk paste.

6. Mix the egg white and egg yolk three times.

7. Pour the cake batter into a paper cup and bake in the oven.

8. Now let's make the buttercream for decorating the flowers. After the butter is softened, whipped until it is smooth.

9. Add Ingredient A (see Tips) to the pot, heat it on a low heat, stir while heating, heat to 80 degrees and turn off the heat.

10. Put the pot in cold water to cool it down.

11. After cooling, add to the butter in portions and beat evenly.

12. The cream is ready.

13. Put the cream frosting into the piping bag, squeeze out the roses and place it on the cake.

Tips:
Cake ingredients: 4 egg yolks, 5 low-gluten flour, 80 grams, 60 grams of rose sugar (into the egg whites), 15 grams of white sugar (into the egg yolk), 50 grams of salad oil, 50 grams of milk

Baking: 180 degrees in the middle of the oven for about 20 minutes

French cream frosting: 125 grams of butter, raw material A (50 grams of white sugar, 15 grams of milk, 35 grams of whipped cream, 35 grams of egg yolk 1.5)

1. The paper cup is usually filled up to 8 minutes full, I am a little full today.

2. If you only eat cakes, you don't need to make butter frosting. You can add some flavors you like in the cream frosting, such as vanilla extract, etc. I didn't add it.

3. If you don't have a thermometer, you can use your eyes to observe and see that the egg yolk paste is covered with small bubbles.