Feeling in The Rose Garden-rose Flower Moon Cakes
1.
Ingredients: water and oily skin: 120g all-purpose flour, 35g lard, 8g fine sugar, 50g hot water at 85°C Pastry: 70g all-purpose flour, 35g lard Flower filling: rose petals, lard, cooked flour, honey ,sugar
2.
The method of water oil skin is as follows: Pour all-purpose flour (common flour for home-made pasta), lard, and sugar into a bowl, heat the water to about 85°C, and pour all into the flour.
3.
Quickly stir the flour with chopsticks to make the flour and water form a snowflake-like lump.
4.
Pour the flour lump on the chopping board, turn it a few times with your hands to dissipate the heat, and then knead it vigorously into a smooth dough.
5.
Then make shortbread. Mix all-purpose flour and lard, and knead vigorously on the chopping board for a few minutes until the lard and flour are completely combined into a dough. The dough may be very dry and loose when you first knead it. Continue to knead for a few minutes and it will become a smooth dough. You must not add any moisture to the pastry dough. Divide the water, oily skin and pastry into 10 portions, and knead them into a round shape. During the production process, it is recommended to cover the water and oil dough with a damp cloth or plastic wrap to prevent the surface from drying out. The pastry dough can be placed directly open.
6.
Take a water and oil skin dough, flatten it with the palm of your hand, put a pastry dough in the center of the water and oil skin dough, and wrap it up. Squeeze tightly.
7.
Place the dough on the chopping board with the closed end facing up and the smooth side down, and squeeze it with the palm of your hand.
8.
Use a rolling pin to roll out the dough into an oval shape.
9.
Roll up the oblong shape from top to bottom.
10.
Once the rolled dough is flattened with the palm of your hand, roll it out with a rolling pin a second time (again, with the smooth side facing down).
11.
Rolled up from top to bottom for the second time.
12.
After rolling into the roll as shown in the picture, the meringue is completed. Let the rolled meringue dough stand for about 15 minutes (cover the surface with a damp cloth or plastic wrap to prevent drying).
13.
Mix the fresh petals with cooked flour, lard, honey and sugar.
14.
Take a standing meringue dough, flatten it on the chopping board, roll it out with a rolling pin into a round dough with a thick middle and thin sides, put it in the rose filling and wrap it tightly.
15.
Place the wrapped dough on the chopping board with its mouth down and let it stand for 15 minutes. After it has been set aside, gently press the dough with the palm of your hand to make the dough flat. Put the baking tray into the preheated oven at 200℃, the upper and middle layer, bake for about 8 minutes, take out the top, and bake for about 12 minutes until the surface is golden and the puff pastry is fully swelled, and it is ready to go out of the oven.
16.
The picture is shown after baking.
