Rose Bean Paste Mooncake

Rose Bean Paste Mooncake

1. 1 Take 30 grams of edible dried roses.

2. 2 Remove the calyx and hard parts.

3. 3 Pour the flowers into a non-stick pan

4. Add mineral water. The water must be over the flowers.

5. 5 Heat over medium heat.

6. 6 Boil for about ten minutes, the color of the flowers will become lighter.

7. 7Put in white sugar and boil, turning frequently.

8. 8 put in lemon juice

9. Add honey and boil until the soup is almost dry.

10. Mix all the ingredients of the water-oil skin and knead it into a dough.

11. 2 Mix the ingredients of the pastry, knead into a dough and set aside.

12. Put the shortbread and water pastry in a basin, cover with plastic wrap, and leave for more than an hour

13. 4 Divide the oil pastry and water pastry into 10 equal parts. The pastry is about 13 grams, and the water pastry is about 27 grams.

14. The water oil skin is made into an olive shape

15. Press and roll out

16. Roll up from one end

17. Put it in a basin and cover with plastic wrap to relax for 15 minutes

18. Roll it out again to loosen up

19. Roll out the loose dough

20. Wrap in shortbread

21. Press flat and roll into skin

22. Bean paste and rosette sauce mix well

23. Divide into 10 doses and reunite by hand. Can be put in the refrigerator for half an hour

24. Push the bag into the bean paste filling with your hands

25. 12 Put in the cake mold and press it flat with the palm of your hand. Preheat the oven and bake at 170 degrees for 20 minutes.

Tips:

Roll the noodles evenly to prevent mixing.



The dough should be covered with plastic wrap or covered with a damp cloth.