Rose Cake

Name: Rose Cake
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 20g Lard (water oil skin); 120g All-purpose flour (water and oily skin); 50g Lard (puff pastry); 80g Low-gluten flour (puff pastry); 120g Cake powder (filling); 180g Rose sauce (filling); 30g Vegetable oil (filling); 60g Clear water (water oily skin); 10g Caster sugar (water oily skin)

by Alice Beard Potato Chips

4.8 (1)

Favorite

Difficulty

Hard

Time

1h 30m

Serving

3

Roses are pungent and sweet, with lukewarm nature. Regulate qi to relieve depression, dispel dampness, promote blood circulation and disperse blood stasis. Containing volatile oil (rose oil), mainly citronellol, nerol, eugenol, phenethyl alcohol, nonanol, benzyl alcohol, linalool, phenethyl acetate, as well as quercetin, bitterness, tannins, Gallic acid, carotene, red pigment and other ingredients.
By chance, I tasted Yunnan rose flower cake. It tasted fragrant and sweet, and the dough was crispy and scumming. My mother also loved it. I happened to have the rose flower sauce purchased from Yunnan at home. After a long time, I finally did it once, and it turned out to be better than a try~

Ingredients

20g Lard (water Oil Skin)
120g All-purpose Flour (water And Oily Skin)
50g Lard (puff Pastry)
80g Low-gluten Flour (puff Pastry)
120g Cake Powder (filling)
180g Rose Sauce (filling)
30g Vegetable Oil (filling)
60g Clear Water (water Oily Skin)
10g Caster Sugar (water Oily Skin)

Rose Cake

1. Put the shortbread ingredients together, mix well, knead into a dough, put in the refrigerator for 30 minutes

2. Put the water and oily skin material into the bread machine, knead until it can pull out a large piece of film, cover with plastic wrap, and wake up at room temperature for 10 minutes

3. Divide the water, oily skin and shortbread into 15 doses

4. Take a water and oily skin, roll it out, wrap it in a shortbread, and pinch it tightly.

5. After being squashed, roll into a beef tongue cake shape and roll up from top to bottom

6. Cover with plastic wrap and wake up at room temperature for 20 minutes

7. Wake up the noodles, squeeze them, and roll them into a beef tongue cake shape

8. Roll up from top to bottom, cover with plastic wrap, and wake up for 20 minutes

9. When the dough wakes up, process the fillings and mix the rose sauce and vegetable oil evenly. Here I use peanut oil. It is recommended that you use odorless vegetable oil such as corn oil.

10. Sift in the cake powder, mix until there is no dry powdery cake powder, you can use flour or glutinous rice flour, put it in a clean pot, stir-fry on low heat, or put it in the microwave for two minutes.

11. Divide the filling into fifteen portions and set aside

12. Take a dough roll, stand it up, and squash it

13. Roll out into a thin thick dough around the middle, put a filling, push up with a tiger's mouth, slowly close the mouth, and pinch the mouth tightly

14. Slightly round the dough with your hands and put it on the baking tray

15. Slightly press the noodles with your hands, especially in the center, which can be slightly flatter than the surrounding area to preheat the oven

16. Middle level of oven, 200℃, upper and lower fire, 20min

Tips:
1. It is recommended that everyone use odorless vegetable oil such as corn oil;
2. You can use flour or glutinous rice flour for the cake flour, put it in a clean pot, stir fry on low heat, or put it in the microwave for two minutes, and it will be fine;
3. The specific temperature during baking is set according to your own oven;
4. Pay attention to the coloring when baking, and cover the tin foil in time after coloring.