# Fourth Baking Contest and is Love to Eat Festival# Rose Sandwich Cake
1.
Prepare two oil-free and water-free basins to separate the egg yolk and egg white.
2.
Add milk, cooking oil and 10 grams of sugar to the egg yolk.
3.
Sift in low powder.
4.
Stir well and make a fluid paste.
5.
Chop the rose petals and add the egg yolk paste.
6.
Stir well.
7.
Add two drops of white vinegar and 20 grams of sugar to the egg white and prepare to pass.
8.
Whip with an electric whisk.
9.
When it is thick enough, add 20 grams of sugar.
10.
Continue to beat.
11.
Add 20 grams of sugar when the foam is fine.
12.
Continue to beat until dry foaming, that is, you can pull out the state of small sharp corners.
13.
Scoop half of the meringue and add it to the egg yolk paste.
14.
Stir evenly with up and down techniques.
15.
Pour the mixture obtained in the previous step into the meringue.
16.
Again, use the up and down mixing method to mix evenly without making a circle to avoid defoaming.
17.
Pour the cake batter into the square baking pan (lay a layer of oil paper in the baking pan in advance) and shake out bubbles.
18.
Put it into the preheated oven.
19.
Bake up and down at 175 degrees for 22 minutes.
20.
Let the buckle out of the oven and let it cool for a while, then tear off the greased paper.
21.
Use flower-shaped mousse rings to make small flower-shaped cake slices.
22.
Take one slice and spread a layer of rosette sauce on it.
23.
Cover with another layer of cake slices.
24.
Apply another layer of rose sauce.
25.
Cover with another layer of cake slices.
26.
You can eat as soon as you serve it.
Tips:
Separate the eggs thoroughly, and the basin must be water-free.
When whisking the egg whites, add sugar in three portions.
When mixing the egg white protein and turning the cake batter, the technique must be correct, not in circles, and it must be turned upside down like a stir-fry.
The baking time and temperature are the temperament of my own oven.
