How to make a customized rose cake for the goddess?

Egg-separating sponge cake body

80 grams of low-gluten flour

3 eggs (about 50g/egg)

60 grams of fine sugar

40 grams of milk

25 grams of corn oil

Rose cream flower

Anjia original butter 80g

Anjia whipped cream 50 grams

20g powdered sugar

5 grams of monascus powder (can be adjusted according to color)

Custom-made Rose Cake by Mother's Day Goddess

Prepare production materials.

Separate the egg white and yolk into an oil-free and water-free container. Sieve the low-gluten flour twice for use.

Beat egg whites. Add 1/3 fine sugar when beating the egg whites to the state of fish eye bubbles with electric egg beater.

Continue to stir until the protein begins to thicken and dense foam appears, and then add 1/3 fine sugar. When the protein is sticky and lines appear on the surface, add the remaining 1/3 fine sugar, and finally send the protein to a dry foaming state. Dry foaming has a short and small right angle, which is used to lift the beating head (see picture).

Add the yolk in step 3 several times, and then add the next egg until the egg paste is very thick. When the eggbeater is lifted, the dripping egg paste can last for a long time without disappearing.

Pour the sieved low-gluten flour into step 4, and stir it quickly and evenly with eggs from bottom to top. After the corn oil and milk are mixed, pour the batter along the scraper and stir thoroughly into a uniform cake paste.

Pour the mixed cake paste into a paper cup for 8 minutes and gently shake out bubbles. Preheat the oven to 170℃ and bake the middle layer for about 20 minutes.

To make cream cream: cut butter into small pieces and soften at room temperature. Add powdered sugar and beat with an egg beater from slow to fast until the color is white and fluffy.

Slowly add a small amount of whipped cream several times (whipped cream needs to be heated at room temperature in advance), and continue to beat it quickly to a delicate and smooth state. Add monascus powder and beat well.

Put the cream into a paper bag, draw a circle from the top center of the cake, squeeze it on the surface of the cake and decorate it with roses.

skill

1. 2D six-tooth rose nozzle can be selected as the flower mounting nozzle.

2. Don't draw circles when stirring the cake paste to avoid defoaming. Be sure to mix them.

3. When making cream cream, whipped cream must be preheated at room temperature or heated in water in advance, so that the temperature of cream is easy to stir and send.

4. When adding whipped cream, the slower the better, and with the whipping action, it can be delivered smoothly.

You can also sprinkle some broken petals on it for decoration.