Six-inch chiffon with rose sauce

Six-inch chiffon with rose sauce

Overview

One flower blooming alone is not spring, but a hundred flowers blooming together fills the garden. A flower blooming alone is not spring, only spring comes with thousands of purples and reds. A flower blooming alone is not spring, but a thousand colors and colors is spring. One flower blooming alone is not spring, but a hundred flowers blooming in full bloom fills the garden.

Tags

Ingredients

Steps

  1. Egg yolk protein separation

    Six-inch chiffon with rose sauce step 1

  2. Add 10g of white sugar to the egg yolks and stir until melted. Add milk and corn oil and stir evenly

    Six-inch chiffon with rose sauce step 2

  3. Sift in low-gluten flour and mix well

    Six-inch chiffon with rose sauce step 3

  4. Add 50g rose paste and mix well

    Six-inch chiffon with rose sauce step 4

  5. Add 30g of white sugar to the egg whites in three batches and beat until stiff peaks

    Six-inch chiffon with rose sauce step 5

  6. Finished

    Six-inch chiffon with rose sauce step 6

  7. Add one-third to the batter and mix evenly

    Six-inch chiffon with rose sauce step 7

  8. Pour the batter into the remaining egg whites and mix evenly

    Six-inch chiffon with rose sauce step 8

  9. Place a six-inch grinding wheel to knock out the air, then place it in a preheated oven at 110 degrees for 50 minutes (depending on your oven temperature)

    Six-inch chiffon with rose sauce step 9

  10. Finished product

    Six-inch chiffon with rose sauce step 10

  11. Finished product

    Six-inch chiffon with rose sauce step 11

  12. Finished product

    Six-inch chiffon with rose sauce step 12

  13. Finished product

    Six-inch chiffon with rose sauce step 13

  14. Finished product

    Six-inch chiffon with rose sauce step 14

  15. Finished product

    Six-inch chiffon with rose sauce step 15