# Fourth Baking Contest and is Love to Eat Festival# Red Rose Cake

Name: # Fourth Baking Contest and is Love to Eat Festival# Red Rose Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 egg; 90g Low powder; 50g Salad oil; 80g Powdered sugar; 50g milk; 500g Light cream; 250g Bean Paste Butter Frost; Some Food coloring

by Seung Chan Mommy CCM

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Baking is like a rose, and it will always be so attractive. Ordinary ingredients are put into the oven, and the temperature changes to make the ingredients no longer ordinary, so that the taste buds challenge the new taste. The cake must be delicious and look good, and eating will become an art and pleasing to the eye.
In the following recipe, the main ingredient is the ingredients for the 8-inch cake base, and the auxiliary ingredient is the light cream pasta ingredient. I divide the cake into two pieces. If the cake is divided into three pieces, the amount of cream needs to be increased as appropriate."

Ingredients

# Fourth Baking Contest and is Love to Eat Festival# Red Rose Cake

1. Mix milk and salad oil

# Fourth Baking Contest and is Love to Eat Festival# Red Rose Cake recipe

2. Pour in the sifted low-gluten flour and mix well

3. Add egg yolks and mix well

4. Egg yolk paste after mixing

5. Add the egg whites to the powdered sugar in two portions

6. Beat to the rigid foaming shape as shown in the figure, lift up the whisk to form an upright sharp corner

7. Take half of the egg white and egg yolk paste, cut and mix evenly, then pour into the remaining meringue, cut and mix completely

8. Pour into the mold and bake at 150 degrees for 1 hour

9. Whipped cream + powdered sugar until it is decorated like a flower

10. Divide the cake into two pieces, put a layer of cream in the middle, and then smooth the sides

11. Bean paste cream frosting with red pigment, framed roses

12. Put them on the cake one by one, then decorate the leaves

Tips:
1: The main point of making chiffon cake is that the egg white must be beaten to a hard foaming state, and the action should be gentle and fast when mixing the cake batter, which can effectively prevent defoaming
2: The crimson rose in the picture is made with a lot of super red and a little black