1. The yam is cut into sections and steamed for 30 minutes. After the yam is steamed, the skin is peeled and mashed into a puree. (Peeling after steaming will not itch)
2. Add milk, powdered sugar, and dried rose into pieces in the yam puree, and stir evenly with a fork. After covering with plastic wrap, put it in the refrigerator for later use.
3. Prepare all raw materials.
4. The butter melts into a liquid state in water, and it is placed at room temperature.
5. Add powdered sugar to the egg whites 3 times and beat until dry and foamy.
6. Sift the flour into the egg whites and stir evenly with a spatula.
7. Add butter that has melted and left at room temperature.
8. Also use a spatula to mix evenly to form a fine batter.
9. Then divide the batter according to the proportion, add edible coloring, adjust the color to the required color, and put the batter into the piping bag.
10. Print the desired pattern and place it under oil paper or oil cloth. Use black batter to hook the edges first, remember to cut the mouth of the piping bag very small.
11. Then fill in the color with colored batter and make it even.
12. Put the painted batter into the preheated oven, heat up and down at 180℃, middle layer, bake for 2 minutes. After baking, take it out and let cool.
13. Prepare the raw materials, separate the egg white and protein, and put them into clean, water-free and oil-free egg beaters.
14. Beat the egg yolks, add in powdered sugar, and mix well.
15. Add water and stir briefly. Add salad oil, draw "Z" and mix well.
16. Sift in low-gluten flour, draw "Z", stir into a smooth and smooth shape, set aside for later use. At this time, the oven can be preheated to 150°C.
17. Add powdered sugar to the egg whites in 3 times and beat until moist and foamy. (First, use a whisk at low speed to beat the egg whites until fisheye bubbles, add 1/3 of the powdered sugar. Next, continue to beat with an electric whisk at high speed until the volume of the egg is doubled, then add 1/3 Powdered sugar. Then, continue to beat with an electric whisk at a medium speed, a little pattern appears, add the remaining 1/3 of the powdered sugar. Finally, beat at low speed until the beak appears when the whisk is lifted.)
18. Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.
19. Pour it back into the meringue and continue to mix well with a rubber spatula until no trace of egg white is visible and the batter is smooth and smooth.
20. Pour the batter into the mold, smooth it slightly with a spatula, and shake it twice.
21. Put it into the preheated oven, heat up and down at 175℃, and bake for 18 minutes.
22. After the cake came out of the oven, it fell from a high place and shook the heat. When unmolding, put a piece of greased paper on the baking net, and buckle the cake body directly on the greased paper, that is, the painted side is facing up, remember to cover it with greased paper to prevent it from drying out.
23. Take out the rose yam mud, spread a layer of yam mud evenly on the cake body with a spatula, and then build a small hill with the yam mud on the side 1/3 closer to you.
24. Roll the cake with the help of a rolling pin and put it in the refrigerator for one hour.
25. You can eat it after cutting into pieces. The taste is superb.
26. Pack it up and give it away.