Name: Rose Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 75g All-purpose flour (puff pastry); 75g All-purpose flour (water and oily skin); 35g Corn oil (puff pastry); 10g (water and oily skin) Caster sugar; 30g (water oil leather) water; 22g Corn oil (water oil skin); 100g Rose sauce (rose sauce); 30g Cooked glutinous rice flour (rose sauce); 10g Caster sugar (rose sauce); 15g Corn oil (rose sauce); 1g Salt (rose sauce); 10g Stir-fried sesame seeds (rose sauce)

Rose Cake

by The Snowy World of the Confused Cat dl

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

The shortbread with edible roses is a representative of Yunnan classic desserts with Yunnan characteristics. The rose sauce wrapped inside is made by pickling rose petals with sugar. It has the function of nourishing liver and spleen. It is also a bodybuilding food. Long-term consumption can prevent the skin from dryness and aging, and has the effect of nourishing the skin. This shortbread cookie uses vegetable oil, and the shortening effect is also very good. Coupled with the stable temperature of the Dongling K30A oven, the color of the baked shortbread is very even. The following portion can make 8 pie.

Rose Cake

1. First make the pastry dough and put the pastry ingredients into a bowl.

2. Use a spatula to mix it into a dough, cover with plastic wrap, and leave for 15 minutes.

3. Put the water and oily skin material in a bowl.

4. Mix it with a spatula, press repeatedly to form a dough, cover with plastic wrap, and leave for 15 minutes.

5. Make the filling, beat the sesame seeds into flour, and fry the glutinous rice flour in a pan to mature the glutinous rice flour.

6. Put the filling materials into the bowl and mix well.

7. Divide the filling into 8 portions.

8. Divide the pastry dough and the water-oil skin into 8 equal parts and round them.

9. Roll out the water and oil skin into a circle, put the shortbread dough in the middle, and tighten the mouth.

10. Close it down and squeeze it with your hands. Use a rolling pin to roll into a tongue shape.

11. On the reverse side, roll it up from top to bottom, cover with plastic wrap, and let it stand for 10 minutes.

12. Flatten the dough with your hands and roll it out with a rolling pin.

13. Then roll it up from top to bottom.

14. Fold it in half, squash it, and roll it into a circle with a rolling pin.

15. Put the fillings in and close the mouth.

16. Put it on the baking tray with the mouth facing down, and squeeze the cake.

17. Put it in the preheated oven, middle level, select menu 09, adjust the temperature to 180 degrees for the upper and lower tubes, for 20 minutes.

Tips:
1. The filling can be black sesame or white sesame. I have made both and there is no difference.
2. The water and oil skin needs to be pressed repeatedly to form a dough, which is extensible and not easy to crack.
3. Cover the unmade dough with plastic wrap to prevent it from drying out.