6” Lychee Rose Chiffon Cake | Make Flower & Leaf with Cake | Lychee Cake | 6"荔枝玫瑰戚风蛋糕 | 用蛋糕做花和叶子

Описание: In this video I’m going to show you how to make and decorate a 6” Lychee Rose chiffon cake. I’m also going to show you how to make roses and leaves with chiffon cake!
在本视频中，我将教你如何制作和装饰一个 6寸的荔枝玫瑰戚风蛋糕。 我也会教你如何用戚风蛋糕来做玫瑰花和叶子！


Timecode:
0:00 – Intro
0:08 – Prepare lychee puree (准备荔枝泥)
0:33 – Prepare edible rose petals (准备玫瑰花瓣)
0:48 – Lychee Rose chiffon cake batter (做蛋黄糊)
1:19 – Whip the egg whites(打发蛋白)
2:11 – Mixing egg whites and egg yolk batter (混合蛋清和蛋黄糊)
2:36 – Divide batter to make flowers and leaves later (将面糊分开，稍后制作花朵和叶子)
3:19 – Bake the chiffon cake (烤蛋糕)
4:10 – How to make flowers and leaves with cake (如何用蛋糕来做花和叶子)
5:41 – Remove chiffon cake from pan and slice （从蛋糕盘中取出蛋糕并切片）
5:54 – How to make Lychee Rose whipped cream frosting （制作荔枝玫瑰淡奶油糖霜）
6:11 – Frost, fill, and decorate the Lychee Rose chiffon cake （开始装饰荔枝玫瑰蛋糕）


Ingredients 材料:
1) For a 6” cake, roses and leaves (做6寸蛋糕，玫瑰花和叶子):
• 5 Eggs (5个蛋)
• 55g Lychee syrup from the can (55克 罐装荔枝里的糖浆水)
• 45g Veg. Oil (45克 植物油)
• ¼ cup Edible rose petals (¼ 杯可食用玫瑰花瓣)
• 50g Lychee puree (50克 荔枝泥)
• 1 tsp Rose extract (1 茶匙玫瑰精)
• 85g Cake flour (85克 低筋面粉)
• 50g Sugar (50 克糖)
• 1/2 tsp Cream of tartar or lemon juice/vinegar | 1/2茶匙 塔塔粉或柠檬汁/醋

2) For a 6” cake only (做6寸蛋糕而已):
• 3 Eggs (3个蛋)
• 30g Lychee syrup from the can (30克 罐装荔枝里的糖浆水)
• 30g Veg. Oil (30克 植物油)
• ¼ cup Edible rose petals (¼ 杯可食用玫瑰花瓣)
• 30g Lychee puree (30克 荔枝泥)
• 1 tsp Rose extract (1 茶匙玫瑰精)
• 50g Cake flour (50克 低筋面粉)
• 30g Sugar (30 克糖)
• 1/2 tsp Cream of tartar or lemon juice/vinegar | 1/2茶匙 塔塔粉或柠檬汁/醋


3) Whipped cream frosting淡奶油糖霜:
• 25g Lychee puree (25克 荔枝泥)
• ½ tsp Rose extract (1/2 茶匙玫瑰精)
• 1 cup Heavy whipping cream （1 杯重奶油）
• 3 tablespoon Powdered sugar （3汤匙糖粉）



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