Rose Sauce Wine Stuffed Cake

Name: Rose Sauce Wine Stuffed Cake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 6 yolk; 40g Rose sauce; 100g Fermented rice; 40g Salad oil; 140g Low-gluten flour; 6 protein; 1g salt; 40g Caster sugar; 3 drops A few drops of lemon juice

by Smelly Garden Mom

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Rose has the effects of clearing the liver, nourishing the kidney and replenishing qi. It is a natural nourishing food for women! In addition to appreciation, roses can also moisturize and nourish, anti-bacterial, tighten pores, inhibit excessive oil secretion, etc., and roses are rich in vitamins and glucose. Adding fermented rice can be a natural beauty product. Autumn is beautiful, and your skin should be supple and tender! The rose sauce wine-stuffed cake is the most healthy, delicious and effective food therapy.

Ingredients

Rose Sauce Wine Stuffed Cake

1. Add the egg yolks to the rose sauce and beat by hand until the sugar melts

2. Add 100 grams of fermented rice (with rice) and beat evenly by hand

3. Add the salad oil, whipping vigorously with your hands for five minutes to emulsify until the egg is a bit thick

4. After the low powder is sieved, add it and mix it with cutting and mixing until there is no dry powder. The egg yolk paste is very thick and thin, indicating insufficient emulsification.

5. Add a few drops of lemon juice to the egg whites and beat them evenly with an electric whisk, then add salt to the fish-eye foam state, and then add sugar in three times until the egg whites are thick and the surface has obvious lines and a very fine dry foaming state.

6. Take one-third of the beaten egg whites and mix them into the egg yolk paste. Use the J-shaped technique to turn the egg yolk paste back into the egg whites at a certain height using the J-shaped technique. Stir with spatula, cut and mix evenly