Rose Qi Feng

2024-04-23 13:34:42 133

The texture of Qifeng cake is very moist, with a loose tissue, high moisture content, a light and non greasy taste, and a moist and tender taste. It is not as easy to harden after cooling as traditional butter cake. The water addition operation is simple, widely used, and very popular< Br>

Details of ingredients

Roses20 flowers
egg3 pieces
Fine sugar65 grams
Low powder50 grams
water35 grams
oil28 grams
Rose VinegarA few drops

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeHalf an hour

Steps to make Rose Qi Feng

1.1. Weigh all the ingredients and add them to the cake. I used gold edged roses and decorated the surface with pink roses. Actually, I can use either one.
2.2 Break off the petals of the rose. Add 35 grams of water and simmer over low heat for two minutes. The actual usage is 30 grams, as some will evaporate during cooking, so 35 grams were used.
3.3 Add a few drops of rose vinegar to the protein.
4.4, beat until coarse and add the first sugar.
5.5. Add the remaining sugar in two portions and beat until stiff and foamy.
6.6, add 20 grams of sugar to the egg yolk.
7.7, stir at low speed until the color becomes lighter and the sugar completely melts.
8.8, add 30g of cooled rose water and stir well with oil.
9.9, add sifted flour and stir evenly.
10.10, take one-third of the protein and egg yolk batter, cut and mix evenly.
11.11, pour the egg yolk batter into the remaining protein and mix well.
On December 12th, pour it into the mold and shake it a few times.
13.13, place in a preheated oven and heat up and down at 165 degrees Celsius for 30 minutes. (When I first used the oven, I used 170 degrees with a slightly darker color. Later, I adjusted it to 165 degrees, which was just right.)
14.14, Qi Feng's coloring is very uniform, and when the height rises, there will be a drop.
15.15. After baking, remove the inverted button and place it at room temperature before demolding.