Rose Cake

Name: Rose Cake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 180g All-purpose flour; 35g Caster sugar; 100g water; 350g Rose sauce; 180g Glutinous rice flour; 20g White sesame; 20g honey; 35g lard

by Depp Baking Lab (From Sina Weibo.)

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

4

Sweet and soft rose cake with a light floral fragrance.
Welcome to follow our WeChat public account: Depp Gourmet Kitchen Sina Weibo: Depp Baking Lab

Can I complain about the editor of Food Jie?
Why can't I indicate raw material A and raw material B in the raw materials?
Both A and B have lard, but only one type is allowed in the formula! !
And when you press the TAB key while transferring the recipe, the cursor jumps into the next area and all the previous input disappears! ! You can only click in with the mouse! How much work do you increase? ? No enthusiasm to share recipes.
It's really unpleasant. Can it be more humane?

A. Raw materials for oil skin: 180 grams of all-purpose flour, 35 grams of caster sugar, 35 grams of lard, and 100 grams of water
B Pastry ingredients: 100 grams of lard, 200 grams of all-purpose flour
C Rose sauce filling ingredients: 350 grams of rose sauce, 180 grams of cooked glutinous rice flour, 20 grams of white sesame seeds, 20 grams of honey

Ingredients

Rose Cake

1. In the formula, A is the raw material of oil skin, B is the raw material of shortbread, and C is the raw material of rose filling.
First make rose filling, rose paste filling ingredients: 350 grams of rose paste, 180 grams of cooked glutinous rice flour, 20 grams of white sesame seeds, and 20 grams of honey.
Put the rose sauce, glutinous rice flour, white sesame seeds, and honey in a large bowl, stir well, freeze for 30 minutes, and you're done

2. The second step is to make oil skin, raw materials for oil skin: 180 grams of all-purpose flour, 35 grams of caster sugar, 35 grams of lard, and 100 grams of water. Put all-purpose flour, sugar, and lard into a blender and stir at a slow speed, then add water and stir at a high speed

3. Stir it into a smooth water-oil dough, let stand for 10 minutes

4. Then make the shortbread, the raw materials for the shortbread: 100 grams of lard, 200 grams of all-purpose flour. Put all-gluten flour and lard into a blender and mix at a slow speed to form a shortbread dough

5. After everything is done, we will make rose cakes. Divide the oil skin into 22 grams each and the shortbread into 18 grams each. Wrap one portion of oily skin into one shortbread, and then wrap them up in turn

6. Roll the wrapped dough into a long strip, roll it up from top to bottom, and relax for 5 minutes

7. Roll it out again and then roll it up. After rolling in turn, it will be flattened and rolled into a round piece. Pack 25 grams of rose stuffing each.