Flower Cake

Name: Flower Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g All-purpose flour; 50ml water; 55g lard; 10g Powdered sugar; 120g Low-gluten flour; 150g Rose sauce; 50g Chopped cooked peanuts; 1g Edible red pigment

by Shangshizhiwen

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

The thorn rose flowers in the company yard have always grown very prosperous. They pickled rose sauce every year, but last year I didn't think about it. Fortunately, a lot was done the year before last, and a lot was left. After marinating for a long time, the petals are all dark red soaked in brown sugar, and the taste also seems to have a light wine aroma.

This is the first time I have made the flower cake. It is really delicious to make with lard. It is good for crisping, and one or two pieces per meal can still be used. I'm struggling to lose weight and eat food~~

The crust is too crisp, it will drop off with a light touch, super crispy!

Mom cooks lard, some things she has always done better than me~~

There is no more lard or glutinous rice flour in the filling, only rose sauce and chopped peanuts are used. The taste is very good, the aroma of rose sauce is combined with the aroma of peanuts, nothing else, pure and fragrant.

The flowers will wither, the flower cakes will not, I hope the family can live healthy all the time and enjoy the beautiful world of flowers~~

The first time I used the seal, I was more anxious and didn’t even use my hand strength. Some drops are intact and some are missing. Let’s practice later~~"

Ingredients

Flower Cake

1. Preheat the oven to 170 degrees, put the peanuts in, roast for about 10 minutes until cooked and take out. Pour the all-purpose flour in the water and oily skin into a basin, add lard and powdered sugar, add water several times, knead it into a smooth dough and cover with plastic wrap for 20 minutes. Mix the low-gluten flour in the pastry with the lard, knead it into a dough, cover with plastic wrap, and leave it for 20 minutes. Divide the water, oily skin and pastry dough into 12 portions, and knead them into small doughs.

2. Take a small dough with water and oily skin, roll it into a round cake, and wrap it with a small dough. After wrapping, gently roll into a beef tongue cake shape. Roll up into a roll from bottom to top, cover with plastic wrap for 20 minutes after all operations are completed. Flatten the small rolls, then roll them into a beef tongue cake shape, roll them up from bottom to top, and cover with plastic wrap for 20 minutes.

3. Peel the roasted peanuts and put them in the food processor. Beat into peanuts. Mix the rose butter with the crushed peanuts, divide them into 12 equal parts, and knead them into small balls. Take a piece of pie crust and place it upright.

4. Press into a round cake and wrap the stuffing. Close the mouth downwards, press into small round cakes, and place them on the baking tray. Dip the adjusted red pigment with a seal and press it onto the cake. Put the baking tray into the oven that has been preheated to 170 degrees, bake for about 25 minutes, and take it out when it's cooked.

Tips:
1. The amount of water in the water and oil skin can be adjusted according to the water absorption of the flour.
2. The red pigment can be mixed thoroughly with warm water when it is about to be roasted, and a piece of paper towel can be used to absorb it. It is more convenient when dipping it.
3. The temperature and time of the oven are adjusted according to the temperament of the oven. I use the ACA steam-type multifunctional automatic 32L household baking electric oven ATO-MS32G.