Rose Cake

Name: Rose Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 180g Rose sauce; 35g Vegetable oil; 20g White sesame; 90g Glutinous rice flour; 10g condensed milk; 10g honey; 45g Lard (puff pastry); 80g Low-gluten flour (puff pastry); 60g Warm water (oily skin); 20g Lard (oil skin); 120g Medium powder (oily skin); 10g Caster sugar (oily skin)

by Huaer's gourmet kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

"Materia Medica" said in the middle: "Rose, clear but not turbid, harmonious but not fierce, softening the liver and rejuvenating the stomach, clearing the qi and promoting blood circulation, clearing the suffocation without the disadvantages of pungent, warming, rigid and dry. The most quick-acting and the most docile, the aromatic products are almost unmatched."
Rose sauce is loved by many women, and brewing with warm water is the most common method of citation. What Huaer shared with you today is how to make a particularly delicious rose cake. After adding glutinous rice flour, the filling is glutinous and sweet.

Rose Cake

1. Prepare the required ingredients

2. Mix lard with low-gluten flour and knead it into a shortbread. Put the finished shortbread in plastic wrap and refrigerate for half an hour.

3. Then make the oil crust, knead the dough, cover with plastic wrap and let it stand for 10 minutes.

4. The rose paste is mixed with the ingredients in the auxiliary materials, and glutinous rice flour is added to make the rose cake, which has a waxy feeling and is delicious.

5. Divide the rose filling into 15 equal parts, cover with plastic wrap and set aside.

6. The oil skin and shortbread after standing still are divided into 15 equal parts, one part of the oil skin is wrapped in one part of the shortbread.