Rose Flower Cake

Rose Flower Cake

1. Make a water and oily skin: 200 grams of all-purpose flour, 30 grams of caster sugar, 90 grams of water, and 20 grams of lard, and knead it into a dough

2. Pastry: 160 grams of all-purpose flour, 100 grams of lard

3. Separate the water and oil skin and the shortbread dough into uniform dough and relax for 20 minutes. If the weather is dry, cover with plastic wrap

4. Flatten the water and oily skin to wrap a portion of the shortbread

5. The water and oily skin is closed, and the dough is formed

6. Roll it into a beef tongue with a rolling pin

7. Then roll up

8. After rolling up, the dough looks like the picture

9. Then roll it into a beef tongue again

10. Roll it up again

11. Use a rolling pin to slightly roll the dough into a dough

12. The rose jam is filtered through a clean fine strainer to filter out the rose liquid, and then gently press a few times with your hands to let the liquid in the rose completely drain. The rose liquid that has leaked can be used to make tea and it is better, and it will not be wasted!

13. Throw the rose petals from which the rose liquid has been filtered into a uniform ball by hand

14. Wrap a piece of rosette sauce with a piece of rolled dough

15. Close the mouth down, squeeze the mouth tightly

16. Slightly round the pie with your palm

17. Brush an appropriate amount of egg liquid and put it in the oven at 200 degrees for about 20 minutes. The power of each oven is different, the temperature and time of the oven are for reference only