Flower Cake
by HI flowers
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare auxiliary materials, homemade rose sauce, fried peanuts, cooked glutinous rice flour and mix well.
2. The mixed rose sauce is divided into 20 portions and placed in the refrigerator for later use.
3. Mix all the ingredients of the water and oil leather to form the film, divide it into 20 portions and cover with plastic wrap for later use.
4. All the ingredients of the oily skin are evenly mixed and divided into 20 parts and covered with plastic wrap for later use.
5. Wrap the oily leather with water and round the oily leather for later use.
6. Wrap all 20 meringues and cover with plastic wrap for later use.
7. Take a puff pastry and roll it into a beef tongue shape.
8. Roll up from bottom to top.
9. Cover them with plastic wrap in turn.
10. Roll the puff pastry into a beef tongue shape.
11. Cover them with plastic wrap in turn.
12. Take a piece of pastry and flatten it from the middle with your fingers or chopsticks.
13. Fold in half and roll into a thin skin.
14. Wrap the rose filling prepared in advance.
15. Close your mouth.
16. With the closing side facing down, slightly flatten the rose cake.
17. Dilute the red yeast rice powder with water, and print your favorite patterns with chopsticks. You can also use purchased patterns.
18. Preheat the oven to 160 degrees, and bake the middle layer for 30 minutes immediately. According to your own oven temperature, pay attention to the surface color.
19. carry out.
20. carry out.
Tips:It is normal that the rose cake that has just been baked is not crispy, but it will be very crispy after being cold.
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