Rose Chiffon

Name: Rose Chiffon
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 20s Rose flower; 3 pcs egg; 50g Low powder; 65g Caster sugar; 35g water; 28g oil; A few drops Rose vinegar

by Nutritionist Yiye Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

[Works of Bai Cui's Fifth Food Contest]
Chiffon cake has a very moist texture, bulky texture, high moisture content, light and non-greasy taste, moist and tender taste, unlike traditional butter cake that tends to become hard after cooling. The operation of adding water is simple and widely used. It is very popular and the unique rich and sweet scent of roses gives chiffon a romantic scent. Ye Zijia always keeps dried roses at home. Use a small cotton and linen bag to put a handful of roses and carry them with you. The faint floral fragrance will make you happy and confident every day. Because the rose has the effect of soothing the liver and relieving depression. If you use a glass to brew rose tea, no matter the sense of sight, smell, and taste are so beautiful, of course we can also add it to baking...
It turns out that the temperature control of this oven is indeed more accurate, and the coloring is more uniform; the knob can display the temperature, which feels very practical, and there is no need to worry about inaccurate temperature settings. The innovative appointment and custom modes are also very good...
Diamond pattern backplane, increased reflection area, energy-concentrated double-layer glass, better heat preservation effect, 38L gold large capacity, to create the most uniform burning color control knob can display temperature and time, mechanical convenience, electronic precision

Ingredients

20s Rose Flower
3 pcs Egg
50g Low Powder
65g Caster Sugar
35g Water
28g Oil
A few drops Rose Vinegar

Rose Chiffon

1. Weigh all the ingredients, I used golden rim roses for the cake, and pink roses on the surface, whichever is practical

2. The rose splits its petals. Add 35 grams of water and cook on low heat for two minutes. Actually used is 30 grams, because it will evaporate when boiling, so 35 grams are used

3. Egg whites with a few drops of rose vinegar

4. Beat until coarse foam and add the first sugar

5. Add the remaining sugar in two parts until stiff foaming

6. Egg yolk with 20 grams of sugar

7. Beat on low speed until the color becomes lighter and the sugar is completely melted

8. Add 30 grams of cold rose water, and beat evenly with oil

9. Add sifted flour and mix well

10. Take one-third of the egg white and egg yolk paste, cut and mix evenly

11. Pour the egg yolk paste into the remaining egg whites and mix well

12. Pour into the mold and shake it a few times

13. Put it in the preheated oven and heat up and down at 165 degrees for 30 minutes (this oven has good airtightness, diamond pattern back plate, increased reflection area, energy-concentrated double-layer glass, and excellent heat preservation effect. The oven is used for the first time At that time, I used 170 degrees and the color was a little darker. Later I adjusted it to 160 degrees, which was just right.)