Rose jam chiffon cake

Overview

Make rose chiffon upon request, specifying the material rose jam. That's right, after I bought so many roses and put several jars of rose jam in various sizes, I just left them there and didn't have much chance to consume them. Never fight an unprepared battle. After a quick search, I ignored several rose cakes using rose powder, dried rose flowers, and rose tea. Finally, I found several chiffon cakes made with rose jam. After some comparison, find out the recipe with the largest proportion of rose sauce, then compare it with Junzhi's Qifeng, and finally come up with the adjustment recipe. This rose jam that has been stored for a year has long lost its gorgeous color, and the production results will naturally not have that gorgeous color, and this is time.

Tags

• baking
• cake
• chiffon cake
• cake flour
• corn oil
• egg
• rose jam
• fine sugar
• milk

Ingredients

Steps

1. 1 Materials

   

2. 2 Put the egg yolks into a bowl, add 5 grams of fine sugar, and stir until the sugar dissolves

   

3. 3 Add oil and milk, mix well

   

4. 4 Sift in low-gluten flour and mix well

   

5. 5 Add rose paste,

   

6. 6 Mix well and set aside

   

7. 7 Beat the egg whites into rough peaks, add sugar in three batches and beat

   

8. 8 It becomes a blended and dry foam

   

9. 9 Add one-third of the egg whites into the batter and mix well

   

10. 10 Pour back into egg whites

    

11. 11 Stir into a uniform batter

    

12. 12 Pour into a 6-inch removable bottom round mold and make big bubbles

    

13. 13 Put in the oven, middle and lower layers, heat up and down at 150 degrees, bake for 40-60 minutes

    

14. 14 Immediately after coming out of the oven

    

15. 15 Turn over after cooling

    

16. 16 Demold

    

17. 17 Cut into pieces and eat