Rose Cake
The frozen cake tastes better!
Step 1 . Add salad oil into the egg yolk. Stir the milk evenly
Step 2 . Add salad oil into the egg yolk. Stir the milk evenly
Step 3 . Add a few drops of vinegar to the egg white, add Tata powder, and add white granulated sugar three times. First, beat it to bubble shape with resistance, and then high-grade
Step 4 . Send it until it can be hung on the egg beater without falling
Step 5 . Add one-third of the protein into the batter and turn it up and down without stirring
Step 6 . Then pour the batter into the protein and turn it up and down until it is even
Step 7 . The bottom of the cake mold is wrapped with tin foil and oiled. The oven is preheated at 160 degrees for 1 minute
Step 8 . Take out the mold and pour in the batter. Shake the mold a few times to exhaust the air in the batter. Bake at 160 ℃ for 50 minutes
Step 9 . The baked cake needs to be inverted and cooled
Step 10 . Demould the cooled cake and divide it into upper and lower halves for standby
Step 11 . Whisk the cream until there is a grain, then add the fruit flavor powder and set aside
Step 12 . Put half of the cake on the flower mounting table and coat it with cream
Step 13 . Put the cut fruit on it
Step 14 . Cover the other half of the cake with cream
Step 15 . Just mount the rose
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