Rose Cake

Rose Cake

1. Add 80 grams of flour to 50 grams of lard to form a soft oily skin noodle

2. Add 120 grams of flour to 60 grams of water, 20 grams of lard, and 10 grams of sugar to form a smooth water and oily skin. Cover with plastic wrap and relax for 20 minutes.

3. 180g rose sauce, add 30g vegetable oil and stir well

4. Add 120g of cooked cake powder (rice flour or flour can be used) and stir into the filling

5. Divide the water and oil skin into 21 g-sized doses, and the oil skin into 13 g-sized doses.

6. Wrap the oily skins with water and oily skins to form a ball

7. Press flat and roll it into a tongue shape

8. Roll up from one side

9. Flatten it again and roll it out a little wider with a rolling pin

10. Rotate 90 degrees and roll out into a tongue shape

11. Roll up again

12. Erect

13. Press to flatten into a round agent, cover with plastic wrap and relax for 20 minutes

14. Divide the filling into 10 equal parts of even size

15. The loosened agent is rolled into a thin dough in the middle, and the filling is wrapped into a spherical bun shape.

16. After pressing flat, a red stamp is printed on the surface (if there is no one can be omitted)

17. Preheat the oven to 200 degrees, put the middle layer and bake for 20 minutes

Tips:

The amount of flour absorbed by different rose sauce is different, and the amount of cake flour can be adjusted according to the hardness of the filling