1. Stir egg yolks with vanilla extract, add sugar and beat until thick and whitish.
2. Add milk and stir gently.
3. Finally add the salad oil and mix well again.
4. Add the sieved powder materials and stir evenly for later use.
5. At this time, add a drop of red pigment, mix well, and the batter turns into a light pink.
6. Whip the egg whites until foamy, add sugar in 3 batches, and beat the egg whites until they become foamy.
7. Add the whipped egg whites to the egg yolk paste three times and mix well.
8. Then pour it into a square baking pan, flatten it, shake it, and put it in the third layer of a preheated oven at 150 degrees for 18 minutes.
9. Add the icing sugar to the whipped cream and whip it straight until it is smooth. The filling cream has a sugar content of 10%.
10. Add rose paste and mix well.
11. After baking the cake slices, let them cool in the air, cover them with a piece of greased paper, and buckle them upside down.
12. Use the kt stamper to plan the size, and 4 kt cake slices can be pressed.
13. Then a layer of cake slices and a layer of rose cream are superimposed.
14. Press the kt facial features on the last piece of cake. If there is chocolate embellishment, the three-dimensional effect will be better.
Tips:1. The mixing technique is: hold the spatula in the right hand at 10 o'clock, go down from the center of the basin, scrape the bottom of the basin and scoop up to the side of the body, rotate the basin at the same time, and repeat the action.
2. 80% of the moist foaming state of the protein: the color is bright and white, the texture is clear and not flowing, the stirring head can be lifted to form an inverted triangle, and the stirring head can be erected and formed into a hook shape.
