Flower Rose Cake

Name: Flower Rose Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 60g water; 55g Vegetable oil 1; 2g salt; 10g Sugar; 60g Vegetable oil 2; 300g Rose filling

by Orange Orange Orange er (From Sina Weibo.)

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

I still remember the rose cake that my friend brought back from Yunnan two years ago. I personally thought it was delicious. I always wanted to make a taste of it when I had time. I just caught up with the group purchase of a filling brand a few days ago. Bought two packs of rose fillings, okay forgive me for not wanting to toss the rose sauce on my own, this filling is not made of the kind of sweetness sold outside, it feels very good, and the finished product tastes very good.

Ingredients

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