1. Put high-gluten flour, salt, 50g sugar and yeast into the bread machine, and finish the first kneading process. Put the butter and knead it until the film can be pulled out for fermentation.
2. Make cakes when you leave the dough. After washing the purple cabbage, squeeze the juice.
3. Put the egg yolks in a large bowl, add vanilla extract, corn oil, and kale juice.
4. After stirring, sift in low powder.
5. Stir well.
6. Put the egg whites in a basin without water and oil, and add white vinegar. Put the remaining 40g white granulated sugar into the egg white and beat until moist foaming.
7. Take one third of the egg white and put it in the egg yolk paste.
8. Stir evenly.
9. Pour into the remaining egg whites and stir evenly.
10. Pour the cake batter into a 28*28 baking pan.
11. Preheat the oven, and fire up and down at 190 degrees for about 20 minutes.
12. The baked cake is upside down and let cool, and the shape is carved out with a mold.
13. The carved shapes, each piece is glued together with honey, and set aside for later use.
14. A good dough.
15. Take it out to exhaust.
16. Roll out the dough and put in cake slices.
17. Wrap it up and put it in a toast box.
18. Put a bowl of hot water in the oven for two shots.
19. Cover the toast box with the good dough.
20. Preheat the oven, the upper and lower fire + hot air convection 200 degrees for about 40 minutes.
21. After baking, let it cool down upside down.
22. Let cool completely and then slice it.
23. Um (⊙o⊙)...The beautiful flowers have become gradual cakes
24. Okay, actually it tastes very good
Tips:1. Purple cabbage will change color after adding flour and heating.
2. The oven settings are for reference only.
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