Rose Flower Cake
by Le: eating
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The rose buds are soaked in water, and the rose bud water is used instead of clear water and active water.
2. 30 grams of brown sugar is added with 60 grams of rose bud water to melt and turn into yellow syrup for later use.
3. Pickled rose flower sauce.
4. Water and oil noodles: 150 grams of flour, 75 grams of oil, and 90 grams of yellow sugar rose bud water to make water and oil noodles. Mix the oil and brown sugar water evenly. After the brown sugar water and oil are completely fused, add flour to make it a smooth water-oil surface. After it is alive, seal the noodles with a fresh-keeping bag. Shortbread: 120 grams of flour and 60 grams of oil. Add oil to the flour and live directly into shortbread. After being alive, use a fresh-keeping bag to seal the noodles.
5. Wrap the pastry with the good water and oil noodles, roll them into a roll, and wrap the noodles in a fresh-keeping bag for 40 minutes. The noodle rolls are pressed into a long strip, rolled up from one end and rolled into a roll, and then wrapped in a fresh-keeping bag for 40 minutes. After the same three times of pressing, rolling, rolling, and noodles, finally the crust and noodles are rolled into long strips for later use.
6. Filling preparation: Rose flower sauce, fried white sesame seeds are mixed evenly in a ratio of 1:1 to make fillings.
7. The filling is divided into about 20 grams into one portion.
8. Cut the dough into pieces.
9. Make it into small garden cakes.
10. Pack a ball of fillings.
11. Wrap it into a green rose flower cake, brush it with water and sprinkle with black sesame seeds.
12. Preheat the electric oven at 180 degrees for 5 minutes, put the greens into the middle of the oven, and bake them at 180 degrees for 20 minutes.
13. Baked.
14. Finished product.
15. Finished product.
16. Finished product.
