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.
