Rose bean paste moon cake

Rose bean paste moon cake

Introduction:

"[rose bean paste moon cake] rose is an edible rose for making tea, not a rose bought casually. You must pay attention to this! Flowers raise women, roses are fragrant and fragrant, representing the flowers of love. But in the eyes of consumers, roses are also good ingredients. Since ancient times, fresh flowers have been used as food, and charming roses are super delicious for dessert. Shredded pork, shredded pork, I love you! The dry rose for tea is useful this time, because I want to make a unique moon cake, especially for women, beauty and beauty

Production steps:

Step 1: 1 take 30 grams of edible dry rose.

Step 2: 2 remove the calyx and hard part.

Step 3: 3 pour the flowers into the non stick pot

Step 4: add mineral water. Water is better than flowers.

Step 5: 5 medium heat.

Step 6: 6 boil for about 10 minutes, and the color of the flowers becomes lighter.

Step 7: 7 put in white granulated sugar to boil, and turn it frequently.

Step 8: 8 add lemon juice

Step 9: add honey and boil until the soup is dry.

Step 10: mix all the ingredients of water and oil skin evenly and knead them into dough.

Step 11: Mix 2 ingredients of pastry, knead them into a ball and set aside.

Step 12: put the pastry and water pastry into the pot, cover with plastic film and place for more than one hour

Step 13: divide 4 pastry and water pastry into 10 equal parts. The pastry is about 13 grams and the water pastry is about 27 grams.

Step 14: olive shaped oil rind

Step 15: press flat roll to open

Step 16: roll up from one end

Step 17: put it in a basin and cover it with plastic film to relax for 15 minutes

Step 18: roll it out again to relax

Step 19: roll out the loose dough

Step 20: wrap in the pastry

Step 21: press flat and roll into skin

Step 22: mix the bean paste and rose sauce evenly

Step 23: divide it into 10 preparations and get together by hand. It can be refrigerated for half an hour

Step 24: push in the bean paste filling by hand

Step 25: 12 put in the cake mold and press flat with the palm of your hand. Preheat the oven and bake at 170 ℃ for 20 minutes.

Materials required:

Dry rose: 30g

Vanilla sugar: 150

Linden honey: two teaspoons

Lemon juice: 1 tablespoon

Mineral water: moderate

Zhongjin flour: 130

White granulated sugar: 10g

Milk: 70g

Lard: 45g

Low powder: 100g

Bean paste filling: 200g

Rose sauce: 60g

Note: the rolling surface must be evenly pressed to prevent crispness. Cover the whole dough with plastic wrap or wet cloth.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet