Homemade Rose Pie
1.
This is the homemade rosette sauce (introduced in my work).
2.
Take out an appropriate amount of rosette sauce.
3.
Freshly fried peeled white sesame seeds and glutinous rice flour (of course only part of it)
4.
Rose flower filling: Add appropriate amount of rose flower paste, glutinous rice flour, white sesame seeds, and honey to the bowl.
5.
Stir evenly and put it in the refrigerator to make it solidify before it becomes a ball.
6.
This is homemade lard, white and flawless.
7.
Make pastry: Add low-gluten flour to lard and stir evenly, and put it in the refrigerator to solidify.
8.
The condensed shortbread balls are formed into uniform balls, 20g/piece.
9.
Add white sugar to water and stir to melt, then add a little red yeast rice and stir evenly.
10.
To make water and oily skin: add lard to the flour.
11.
Add the filtered sugar and red yeast rice powder and stir with chopsticks first.
12.
Stir well (as shown in the picture) and knead it by hand until it is even.
13.
Knead until the dough is evenly covered with water and oil, and cover the dough to loosen the dough.
14.
Divide the loosened water and oil skin into equal small doses, 25g/each.
15.
The softness and hardness of the water-oil skin is the same as that of the shortbread. Wrap the shortbread (white) in the water and oily skin, gently close the mouth, and close the mouth down.
16.
Take a packaged agent and press it into a long shape with a rolling pin (you can easily roll out the shortbread when you roll it directly).
17.
Roll it out again and roll it up from one side.
18.
In this shape.
19.
After the first roll is completed, the cover film will relax.
20.
Then use the rolling pin method of first pressing and then rolling, the second time rolling into a roll one by one.
21.
Roll it up one by one and then lax it to relax.
22.
Then roll it into this shape.
23.
Fold it in half and prepare for filling.
24.
Divide the rose jam into equal fillings, 13g/each (according to personal needs).
25.
Put the rose filling on the puff pastry, put it in the middle of the left hand tiger, gently close the seal, and close the mouth down.
26.
The wrapped rose cake blank is closed and placed underneath.
27.
Make the rose cake blanks one by one, and then laminate them to relax.
28.
Put it on the baking tray.
29.
Preheat the oven for 5 to 10 minutes, and bake at 190°C and 180°C for 20 minutes (each oven is slightly different).
30.
The homemade rose pie is freshly baked, and it is fragrant and beautiful in pale pink (the finished product is more beautiful in color).
31.
When you break it apart, you can see that there are many layers, layers of crisp, full of mouthfeel, and fragrance.
32.
This is just hotter from the oven. When the rose cake cools slightly, the meringue layer will be more obvious.
Tips:
The softness and hardness of the water and oily skin should be similar to that of the shortbread.
