Crispy Sophora Flower Cake

Name: Crispy Sophora Flower Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 60g Glutinous rice flour; 150g Low-gluten flour; 38g water; 50g butter; 20g Sugar; 120g Sophora japonica

by Rainbow Dessert

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

It is the season of the fragrance of locust blossom again. Strings of Sophora japonica flowers adorn the spring, and the overflowing fragrance seems to permeate the five internal organs and six lungs. Standing under the locust tree is unspeakable comfort. As the weather gets hotter, the diffuse aroma of Sophora japonica also awakens the desire of taste buds. Sophora japonica is cool in nature and has the effects of clearing heat, cooling blood, hemostasis and lowering blood pressure. If you don’t make a delicacy of Sophora japonica this season, you will be ashamed of a life of food.
Trying fresh food is a relentless pursuit, so this year I will not make "Sophora japonica buns", "Sophora japonica dumplings", and "Sophora japonica egg cakes". I decided to try a new method: crispy sophora japonica cakes.
Sophora japonica must be made to make Sophora japonica. Collect fresh Sophora japonica flowers, carefully squeeze them down, wash them with water, pour them in boiling water, squeeze out the water, smash them with a food processor, stir them evenly, add appropriate amount of sugar, boil them in a pot until thick, add a lemon juice , So the Sophora japonica sauce is ready. Then we started to make our crispy Sophora japonica cake.

Ingredients

Crispy Sophora Flower Cake

1. Ingredients: 60 grams of cooked glutinous rice flour, 150 grams of low-gluten flour, 20 grams of sugar, 38 grams of water, 120 grams of Sophora japonica paste, 50 grams of butter

2. The raw materials for oil noodles are 75 grams of low-gluten flour and 40 grams of butter

3. Mix all the ingredients for the oil noodles, knead it into a smooth dough, and wake up for 15 minutes

4. Knead the proofed oily dough into long strips and divide them into 10 portions evenly

5. Knead each portion of oil noodles into smooth balls. Finished oil noodle production

6. The raw materials for the water surface are 75 grams of low-gluten flour, 38 grams of water, 10 grams of butter, and 20 grams of sugar.

7. Mix all the ingredients of the water surface, knead it into a smooth dough, and wake up for 15 minutes

8. Divide the proofed water dough into 10 portions evenly

9. Knead 10 equal parts of water dough into smooth balls, and the water surface is finished

10. Flatten the water dough, take an oily dough on top, and wrap the oily dough with the water dough

11. Wrap 10 oily doughs with 10 water doughs in turn, and the dough for making the crust is ready

12. Take a portion of the dough and roll it into an oval shape

13. Roll up the dough sheet from top to bottom, and then rotate it 90 degrees so that it is perpendicular to the rolling pin

14. Roll the rolled dough into an oval again

15. Roll the dough into a roll from top to bottom for the second time

16. Take 120 grams of Sophora japonica paste and 60 grams of cooked glutinous rice flour, and mix well

17. Knead the prepared fillings into 10 small balls, and the fillings for the Sophora japonica pie is ready

18. Fold both ends of the last rolled dough in "making crust"

19. Roll the half-folded dough into a round cake and put the filling on it. Wrap the pie crust and knead it into a ball

20. Roll the stuffed dough into a round cake

21. Brush the dough with egg mixture, place the baking tray in the lower layer of the oven, set the temperature to 200 degrees, and bake for 15 minutes