Rose Cheesecake
1.
After the cream cheese is softened, add powdered sugar and beat with a whisk until it is smooth and without particles.
2.
Add the egg liquid and beat until it is completely integrated with the cheese (adding egg liquid in batches is easier to operate)
3.
Sift in the starch and mix well.
4.
Add the milk in portions and beat evenly.
5.
Add rose paste and mix well.
6.
Pour the cheese paste into a small cup full of 7 portions. (I made small cakes and used solid pudding molds)
Preheat the oven to 160 degrees, pour hot water into the baking pan, and put in the cake mold. Fire up and down at 160 degrees, middle level, 25 minutes.
7.
After the cake is baked, take it out and let it cool. Put it in the refrigerator for 4 hours and take it out for later use.
8.
After the chocolate has melted in water, add glucose syrup and mix well.
9.
After letting cool, knead well on the operating table.
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10.
Take out a small piece and place it between two pieces of greased paper. Use your fingers to press out the shape, with the edges thinner and thicker in the middle.
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11.
Put the pressed chocolate chips around the cake to make a shape. When the first two to three slices are started, close the center. If the middle of the cake is exposed, the cake will not be beautiful.
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12.
When making the outer petals, be careful to roll the edge of the petals outwards to make it more realistic.
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13.
Whether the last rose is in full bloom or in bud is up to your liking.
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Tips:
If you don’t want to make your own styling, you can go to the seventh step. The following is how to make chocolate roses.
Because the rose sauce is sweeter, the amount of sugar in this type of cake is relatively small, and twice the formula can make a six-inch round cake.
When making chocolate flowers, the edges of the petals should be thin. Now the weather is relatively hot. You can prepare an ice pack if you have the conditions. After the petals are rained, you can put them on the ice pack for a few seconds. It will be easier to operate. The chocolate I choose is 53% cocoa content, and it is not recommended to use chocolate substitutes for cocoa.
