Rose chocolate cream cake
Overview
Roses given to others have lingering fragrance in their hands. Today is 520, and there are all kinds of publicity about 520 Confession Day everywhere, and the roses in the flower shop are even more expensive. I believe everyone knows that the number 520 means I love you. In fact, being with love is 520 every day. The days spent with family and love are a blessing and a cherishment. Make an edible rose with your own hands and give it to your family and loved ones. I believe that he/she will be not only touched, but also happy.
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Ingredients
Steps
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Prepare materials.
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Separate egg yolks and egg whites. Add 10g of fine sugar to the milk, and use a manual egg mixer to mix the fine sugar and milk evenly. Then add corn oil and continue to beat with a hand mixer until evenly mixed.
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Sift the low-gluten flour and cornstarch into the mixed milk, and mix evenly into the corn oil.
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Add the egg yolk to the evenly mixed batter
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Stir the egg yolk paste evenly.
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Add 30g of fine sugar to the egg whites in three batches and beat until the egg whites can form hooks. Add one-third to the egg yolk batter and mix evenly.
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Add the evenly mixed egg yolk paste to the remaining egg whites and continue to mix evenly.
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Add appropriate amount of chocolate beans to the evenly mixed cake batter and mix evenly. Pour the cake batter into the mold.
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Preheat the oven to 150 degrees and bake for 30 minutes.
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Take out the baked cake and let cool. Add 30g of fine sugar into the light cream in three batches and beat. When adding the second time of fine sugar, add a few drops of purple pigment and continue beating. Put the whipped cream into a decorating bag, take a cake and decorate 5 small roses on the cake.
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Then mount 3 small roses on top to fill in the gaps. Just fill in the gaps around the cake.
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The rose chocolate cream cake is ready.
