Roselle Enzyme Cake

Overview

Roselle flowers are made into fresh wine, and the filtered residue can be used to make a variety of delicacies. The fermented enzyme residue can be used to make jam, bread fillings, biscuits, etc. The pastries are not sweet, very fragrant, and have a unique flavor.

Tags

• staple food
• home cooking
• butter
• cake flour
• egg yolk liquid
• roselle enzyme residue
• white sugar

Ingredients

Steps

1. 1 Soften butter at room temperature, stir with a whisk, add sugar and beat until slightly white

   

2. 2 Add the egg liquid into the butter in 3 batches

   

3. 3 After filtering out the roselle enzyme residue, place it in the oven at 150 degrees and bake for about 30 minutes. Keep an eye on it and turn it over to prevent the roselle enzyme residue from burning

   

4. 4 Sift in low flour and roselle enzyme residue to synthesize dough

   

5. 5 Roll into a ball and spread on oil paper

   

6. 6 Use a fork to press the ball

   

7. 7 Preheat the oven to 180 degrees, with upper and lower heat, and bake for about 20 minutes. The temperature of each oven is different, so control the baking time according to your own oven.

   

8. 8 Roselle Enzyme Cake

   

9. 9 Enzyme cakes with roselle enzymes and cereals, healthy and nutritious