Black Rice Flower Cake
1.
Making rose filling: take a pot and put 150 grams of rose paste
2.
Add 40 grams of glutinous rice flour, 10 grams of black rice flour and cooked pine nuts
3.
Add milk or cooked salad oil in an appropriate amount according to the rose sauce, and form a dough
4.
Divide the rose filling into 10 equal parts
5.
Make pastry: Take a pot and add 60 grams of medium flour and 30 grams of black rice flour
6.
Add 45 grams of lard
7.
And into shortbread dough
8.
Divide the pastry into 10 equal parts for later use
9.
Make water and oily skin: 155 grams of medium flour, 45 grams of lard, 30 grams of sugar, 80 grams of warm water, put in a bread bucket, and start the dough mixing program
10.
After 2 kneading procedures, take out the dough
11.
Divide the water and oil dough into 10 equal parts
12.
Take a small dough of white water and oily skin, squeeze and wrap it with a gray dough
13.
Pack 10 of them in turn and relax for 15 minutes
14.
Take one and roll it into a tongue shape
15.
Then roll up
16.
Roll 10 in turn and relax for a while
17.
Take one squeeze and roll it out again
18.
Roll up again, roll 10 in turn, and relax for a while
19.
Take a small roll and pinch the 2 ends to the middle
20.
Put the rose filling after rolling
21.
Close the mouth, squeeze it slightly and place it in a baking dish lined with greased paper
22.
Use a whole star anise dipped in food coloring to print on the center of the crust (you don’t need to order it)
23.
Preheat the oven and bake for 25 minutes at 200 degrees, cover with tin foil in the middle
24.
Baked finished product
Tips:
1. Many recipes for pastry use low flour, because I want to add black rice flour, so I used medium flour
2. The rose filling is seasoned according to the sweetness of the rose sauce. Mine is very sweet. After adding the powder, it is neutralized, and the finished product tastes just right. The amount of milk depends on the consistency of the sauce, usually with peanuts. Broken, I happen to have pine nuts in my house
3. The flours added to the filling are first cooked in the microwave, and the pine nuts are cooked in the oven
4. My water and oil dough was not kneaded in place before, and the stretchability of all the bags was not good. This time I used a bread machine to knead
