Illustration of how to make rose cake

condiments

Eggs (4)

Low gluten flour (80g)

Fine sugar (60g)

Cream (50g)

Butter (225g)

White sugar (55g)

Egg white (60g)

Water (25g)

condiments

not have

kitchenware

electric oven

classify

Cake baking sweet baking for hours advanced difficulty

First of all, let me nag: the first four items in the material are cake bodies, and the last four items are decorative flowers. You can choose your own cake body, of course, you can also use the whole egg sponge cake I gave you, and you can also use Qi Feng when you master it. Or just follow this recipe.

Add 60 grams of fine sugar to 4 eggs and put them in a water-free and oil-free eggbeater. Beat the egg twice as big, lighten the color and thicken the cake paste. Draw eight words with the racket head and disappear after a few seconds.

Sift in the low-gluten flour twice, and stir evenly from bottom to top with a scraper each time.

Add 50G of cream and continue to stir well.

Add it to paper cups, and this amount can be made into 9 large cups and 24 small cups as shown in the figure.

Bake the middle layer of the oven 160 degrees 10- 15 minutes, and take it out to cool for later use.

Next, the cream cream is ready. Butter is cut into small pieces in advance and softened at room temperature. Gently press it with your finger and the softened butter will sag.

70 grams of protein and 5 grams of sugar are stirred until they are neutral and foamed. When the eggbeater is lifted, a drooping sharp corner will appear on the eggbeater head.

Put 25G of water and 50G of sugar into the milk pot, heat to 1 18, and turn off the heat (without stirring).

Turn the electric egg beater in the protein basin to the highest speed. Hold the eggbeater in your right hand, and slowly pour the syrup in the milk pot into the pastry in your left hand. Play while reversing, and then turn to low speed. Then add softened butter piece by piece. Every time you add a piece, make sure that the last piece has been punched very carefully. After adding butter, stir until smooth and light in color. (Look at the tips at the bottom of this step. )

Put the whipped cream into a small bowl as needed, pick a small amount of food pigment with a toothpick and stir evenly with a spatula.

Prepare pipe fittings, pipe bags and pipe tools.

Put the piping bag into the piping mouth, put the cream into the piping bag, and scrape the cream to the end with a scraper. It is best to decorate the bag with silicone and cloth.

Put a little cream on the flower mounting nail, then put a piece of oil paper on it and stick it tightly. Squeeze out the flower center with a round flower nozzle

Squeeze the cream with your right hand, turn the flower stand nail with your left hand, and circle the flower heart with a rose mouth.

The second floor contains three pieces, and the third floor starts from the middle of each piece in the second floor and ends in the middle of the next piece. That is, the petal spacing frame.

After mounting, put it in a baking tray and put it in the refrigerator 10 minute for setting.

Squeeze a layer of cream on the cupcake with a round nozzle, with the middle high and the periphery low, and smooth it with a spatula.

Take the shaped flowers out of the refrigerator, cut them out with paper scissors and put them on the cake according to your own preferences.

If you have time, you can use the flower mouth to frame the leaf ornaments.