#四session Baking Contest and is Love to Eat Festival# Six Inch Rose Sauce Chiffon

Name: #四session Baking Contest and is Love to Eat Festival# Six Inch Rose Sauce Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 3 pcs egg; 30g Corn oil; 50g milk; 40g White sugar; 50g Rose jam

by HI flowers

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

A single flower is not spring, but a garden is full of spring when a hundred flowers bloom.

A single flower does not mean spring, spring is everywhere.

A single flower is not spring, it is spring.

A single flower does not mean spring, and a garden is full of blooming flowers. "

Ingredients

50g Low-gluten Flour
3 pcs Egg
30g Corn Oil
50g Milk
40g White Sugar
50g Rose Jam

#四session Baking Contest and is Love to Eat Festival# Six Inch Rose Sauce Chiffon

1. Egg yolk protein separation

#四session Baking Contest and is Love to Eat Festival# Six Inch Rose Sauce Chiffon recipe

2. Add 10g of white sugar to the egg yolk, stir to melt, add milk and corn oil and mix well

3. Sift in low-gluten flour and mix well

4. Add 50g rose flower paste and stir well

5. Add 30g of white sugar to the egg whites three times to make hard foaming

6. Dismissed

7. Take one third and add to the batter, stir evenly

8. Pour the batter into the remaining egg whites and stir evenly

9. Put in a six-inch abrasive tool to shake out the air, put it into the preheated oven, 110 degrees for 50 minutes (according to the temperature of your own oven)