Korean Decorated Cake

Name: Korean Decorated Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Egg cone; 35g Low-gluten flour; 20g Salad oil; 120g Fresh milk; 30g yolk; 70g Egg white; 35g Caster sugar; 100g butter; 50g water; 10g Strawberry powder

by Good baking ~ teaching service of steaming and baking

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Baby, the rosy summer you want is online!
If I choose a color to represent summer, I hope summer is rosy. Strong and sweet, on the tip of the tongue, it seems that there is something or not that cannot be opened, and on the tip of the heart, flowers that look beautiful no matter how they bloom. Just like every parent-child time spent with children, the air is full of rosy bubbles, and each of them hides a splendid fairy tale world.

Today, this beautiful Korean-style rose decorating cake has picked the bright and fresh rose powder from nature. The flowers surrounded by flowers are vividly sent to the illusion that there will be butterflies in the next second. Stop gently. Not a fairy tale, but better than a fairy tale. How can such an art that pleases the taste not please the children? "

Korean Decorated Cake

1. Add 10g of sugar to the egg white and beat it until it is wet and foamed and set aside.

2. Take another bowl and pour egg yolks, milk, 10g sugar, and sift in flour, and mix well.

3. Pour the egg whites into the egg yolk bowl and mix evenly (from the bottom to the top, do not stir in circles, otherwise it will defoam)

4. The Fangtai oven is adjusted to the upper and lower fire mode, preheated to 150 degrees, set for 25 minutes

5. Put it in the middle of the oven after preheating.

6. After the cake embryo cools, cut into small pieces and set aside.

7. The butter is softened to a stirrable state, then add 25 grams of sugar and stir evenly, and finally add water and stir evenly in 4 to 5 times (add water and butter each time and stir thoroughly, then add water and stir), take a small amount of the adjusted butter into the container In a piping bag with a round mouth piping mouth.

8. Continue to add strawberry powder to make it pink. Here, choose the one-shaped piping mouth to put it into the piping bag, and put the adjusted pink butter into the piping bag.

9. Put a piece of cut baking paper on the mounting tray, and use a round mouth to squeeze out a conical cylinder.

10. Squeeze a circle along the cylindrical shape with a flat-shaped flower mouth, wrap the cylindrical shape, hold the flower needle in your left hand, press the n-shape with your right hand to squeeze the cream, and turn the flower needle clockwise with your left hand. Press the n-shape to squeeze the cream, repeat this 3 to 4 times. After the roses are ready, put them in the refrigerator for 30 minutes.

11. Just decorate the roses on the cone.

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