Rich Rose Chiffon Cake
1.
Ingredients: 2 egg yolks, 18 grams of corn oil, 30 grams of rose syrup, 20 grams of rose sauce petals, a little salt, 35 grams of low-gluten flour, 2 egg whites, 25 grams of fine sugar.
2.
Pour the rose syrup and egg yolk into a bowl and mix well.
3.
Pour in the oil and stir well.
4.
Sift in the flour and mix well in an irregular manner.
5.
Add rose jam.
6.
Mix into a uniform batter and set aside.
7.
The egg whites are whipped into a thick bubble, and the sugar is added three times to beat.
8.
In a state with a small hook.
9.
Take one third of the egg whites into the egg yolk paste and mix well.
10.
Pour back into the egg whites.
11.
Stir evenly,
12.
Pour into a 6-inch movable-bottom round mold, knock on the flat surface, and shake out large bubbles.
13.
Put it in the oven, the lower and middle level, the upper and lower heat 150 degrees, bake for about 35-40 minutes.
14.
Immediately after being released.
15.
Let it cool thoroughly and turn it over.
16.
Demoulding.
Tips:
1. Rose sauce can be replaced with other jams, and the dosage can be adjusted according to your own preferences.
2. It is not advisable to stir in a circular motion when mixing the batter to avoid defoaming.
3. The baking time and firepower should be increased or decreased according to the actual situation.