Rose Cake: give people the fragrance of rose hand(mei gui hua ke li bing yu ren mei gui shou you yu xiang )

Rose Cake: give people the fragrance of rose hand

Introduction:

"I've always been stubborn, but ah q thinks that the most important thing in food is taste. However, we have to admit that beautiful food is often more attractive and appetizing. Maybe a lot of people will say: only after professional training of the chef, can make those exquisite shape. Yes, I thought so before. But through Sina's "Jiuzhou banquet" activity, we know that folk experts are everywhere, and some of the predecessors' skills are not inferior to those of professional chefs. Only in this way can we understand that it has nothing to do with the major, but only depends on whether we really have the heart to do it. Many simple food, as long as a little bit of careful thinking, can make the original humble ugly duckling reborn. Today's "Rose curry cake" is actually a small attempt of mine, inspired by the "Rose steamed bread" I have seen before. I know that it is not perfect, there are many places to improve, but my heart is still full of love for it. The rose cake is for you who also love roses. "

Production steps:

Step 1: make a kori first. Prepare all the ingredients for making Keli cake, low gluten flour + salt, mix and sift 2 ~ 3 times in advance;

Step 2: beat the eggs and sugar until the sugar is melted. Eggs should be at room temperature;

Step 3: add warm milk and stir well;

Step 4: add edible pigment and stir evenly;

Step 5: melt the butter into liquid, add it into the egg liquid while it is hot, and continue to stir evenly;

Step 6: mix the liquid mixture with the powder and stir until there are no powder particles;

Step 7: cover with plastic wrap and refrigerate for more than 1 hour or overnight. I stayed up for the night;

Step 8: the next day, take out the kori cake paste and mix it well again (at this time, the paste may be slightly thicker than before, which is normal). Heat the pot with medium and small heat until you put your hand 5cm away from the pot. You can feel the heat without burning your hands (the pot must not smoke). Add a spoonful of powder (that is, the big spoon we usually use for soup, about 30ml);

Step 9: shake the pan so that the slurry is evenly spread on the bottom of the pan, and heat it over a low heat until the cake bubbles, and the edge of the cake starts to dry and crust slightly;

Step 10: turn down the heat, use a scraper to draw a circle along the edge of the cake, and separate the edge of the crust from the pot;

Step 11: slowly lift the cake with both hands and turn it over quickly. If the temperature is appropriate, you can see that the side of the cake has a lace like pattern;

Step 12: continue heating on the other side for 10 seconds, pour the cake on the cooling rack, cool it to a low temperature, and cover it with plastic wrap or wet towel. Repeat the process until all the slurry is used up. Pay attention to mix the paste well before spreading the cake;

Step 13: take three different sizes of round molds, I use 11cm, 9cm and 6cm respectively, and carve the Crick into a round shape. The specific number is adjusted according to the size of the roses you want to make. I carved three 11cm roses, three 9cm roses and four 6cm roses;

Step 14: arrange the kori cakes in the order of small to large, with the smaller ones at the bottom and the larger ones at the top;

Step 15: from small to large, roll up the croissant without too tight;

Step 16: at the end, apply some salad dressing and glue;

Step 17: roll a good kori cake, you can see the rudiment of the rose;

Step 18: divide the rolled kori into two parts with a sharp knife from the middle;

Step 19: squeeze some salad dressing on the plate as decoration;

Step 20: put the croissant on the plate, cut it downward, and shape it slightly to make the petals fluffy. The rose crimson is ready. When eating, it can be served with yogurt, cream and so on. I personally think it's very delicious with salad dressing~

Materials required:

Eggs: 2 (gross weight of each is about 55g)

Low gluten flour: 130g

Salt free butter: 17g

Milk: 300 ~ 400g

Red food pigment: a few drops

Fine granulated sugar: 40g

Salt: 1g

Chubby salad dressing: right amount

Note: 1. If there is no red pigment, you can try to add some Monascus powder, and reduce the amount of low gluten flour correspondingly; 2. When making kori cake, you can check my previous blog for other notes: http://blog.sina.com.cn/s/blog_ ec08dcae0102v6 bv.html . It has been written in great detail; 3. The more round cakes you can carve, the more layers of roses you can make; 4. When you roll up the round cakes, be careful not to roll them too tightly, just roll them loosely. 5. I personally think that the croissants should be thinner, so that it will be easier to shape the petals at the back.

Production difficulty: ordinary

Process: others

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Mei Gui Hua Ke Li Bing Yu Ren Mei Gui Shou You Yu Xiang