Rose flower cake

Rose flower cake

Introduction:

"Spring is the season when all things are revived and flowers are in full bloom. My friend's rose garden has had a bumper harvest this year. He sent me two bags of fresh roses with dewdrops hanging on the petals. The fragrance is so delicious that I feel sorry for the delicious roses if I don't use the roses to make some delicious food. Hehe, it's better to make the most delicious flower cake with the most delicious roses! Of course, before making rose flower cake, you still need to make rose sugar sauce! Because most of the fillings of the flower cake are made of the freshest rose candy! Rose candy sauce has a link in my last blog http://home.meishichina.com/space-429061-do-blog-id-524725.html ”

Production steps:

Step 1: get the rose candy ready. Mix all the ingredients of the filling together. It's made into rose and flower stuffing.

Step 2: 20 copies.

Step 3: mix the oil skin material evenly, put it in the fresh-keeping bag and refrigerate or relax at room temperature for 30 minutes.

Step 4: pack the pastry in the fresh-keeping bag and refrigerate or relax at room temperature for 20 minutes.

Step 5: divide the two dough into 20 pieces.

Step 6: Take 1 oil skin, slightly flatten it, and wrap it in a pastry.

Step 7: close the tiger mouth and surround the pastry.

Step 8: wrap tightly and then close down.

Step 9: flatten the pastry slightly and roll it into an oval shape from the middle to both ends;

Step 10: roll it up from bottom to top, with the necking up.

Step 11: relax in sequence for 15 minutes.

Step 12: flatten it slightly by hand, and roll it into an oval shape from the middle to both ends;

Step 13: roll from bottom to top.

Step 14: close down and relax for 20 minutes.

Step 15: take loose pastry, close up and press both ends to the middle.

Step 16: roll out the round and wrap in the stuffing.

Step 17: close down.

Step 18: press flat. Dip the red pigment with chopsticks and make a red dot in the middle.

Step 19: put into the preheated oven, 170 degrees, about 20 minutes.

Step 20: delicious.

Materials required:

Oil skin: medium powder: 200g

Oil skin: sugar: 20g

Oil skin: Lard: 50g

Oil skin: warm water: 60g

Pastry: low flour: 135g

Pastry: Lard: 67g

Rose candy: 350g

Cooked glutinous rice flour: 100g

Cooked white sesame: 20g

Note: if do long-term storage of rose sauce, flowers and sugar ratio is about 1:3. And it must be sealed with oil-free and waterless bottle. We don't need to put too much sugar in the stuffing of flower cake, about 1.5 to 2 times, and the storage time is very short, and it doesn't need to be so strict!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet