Buckwheat Flower Cake

Buckwheat Flower Cake

by Depp Baking Lab (From Sina Weibo.)

5.0 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

5

Biscuit dessert-buckwheat flower cake rose flower cake is a Yunnan-specific shortbread with edible roses. It is a representative of Yunnan classic desserts featuring "flower flavor" and "Yunnan flavor". The perfect combination of buckwheat and rose petals is sweet and fragrant. The aftertaste is endless, allowing people to personally experience the gorgeous taste of bitterness and joy;
Duration 90min, difficulty 3 stars, 5 people Ingredients: 100g butter, 85g fine sugar, 2 egg yolks, 30g light cream, 60g low-gluten flour,
95g buckwheat flour, 180g rose paste, 50g salad oil, 80g cooked flour, 1.5g salt

Ingredients

Buckwheat Flower Cake

1. The butter is softened at room temperature and stirred with salt and sugar to beat;

Buckwheat Flower Cake recipe

2. Add egg yolks one by one and mix well;

Buckwheat Flower Cake recipe

3. Add whipped cream and mix well;

Buckwheat Flower Cake recipe

4. Mix low-gluten flour and buckwheat flour, sift in, and manually stir until there is no dry powder

Buckwheat Flower Cake recipe

5. Cover with plastic wrap and refrigerate for 15 minutes;

Buckwheat Flower Cake recipe

6. Pour the salad oil into the rosette sauce, mix it softly, add the cooked flour, and mix into a dough;

Buckwheat Flower Cake recipe

7. Divide the dough and stuffing into 6 equal parts;

Buckwheat Flower Cake recipe

8. Pack it in, flatten it by hand, and place it on the baking tray;

Buckwheat Flower Cake recipe

9. Depp oven fast heating mode 175 bake for 14 minutes;

Buckwheat Flower Cake recipe

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