Flower Rose Cake
1.
Weigh the oily skin materials, mix the oily skins evenly, and knead to the expansion stage
2.
Mix the shortbread evenly
3.
Put the plastic wrap on the butter cover for half an hour
4.
Divide the oil skin pastry filling into 16 equal parts
5.
Take an oily crust and roll it out until it is thick in the middle and thin on both sides, and put in the shortbread
6.
Squeeze the mouth tightly
7.
Close the mouth down and let stand for ten minutes
8.
Take the rested dough, roll it into a beef tongue, roll it up and let it rest
9.
Rolled into a beef tongue, rolled up
10.
Fold both ends in half
11.
Press flat and round
12.
Pack the stuffing
13.
Pinch the mouth tightly and put it into the baking dish with the mouth down
14.
Put a few drops of food coloring into a small dish
15.
Dip the pigment with the seal, and print it on the flower cake. The middle layer of the oven will be 175 degrees for about 30 minutes. Bring out of the oven and let it cool.
Tips:
Tips:
1. The shortbread part must be low in powder
2. The effect of changing oil to lard for shortening is better. The colorless and odorless sunflower oil I use here can’t stand the taste of lard
3. If the oil skin and pastry are too dry or too wet, you can add or reduce the amount of flour. I have tried the same formula with different flours with different water absorption effects. Some brands of flour will be too dry, some are just right, and some will Get wet
4. Roll the pastry not more than three times, roll it slowly or it will break easily
