Rose Flower Cake
1.
Stir glutinous rice flour in a non-stick pan on low heat until it turns slightly yellow
2.
Take a clean basin, add rose flower paste and glutinous rice flour
3.
Mix the materials evenly with a spatula, and put them in the refrigerator for half an hour
4.
Take a small bowl and soak the salted cherry blossoms in water
5.
Put all the oily crust ingredients into the bread machine, and knead the dough for 20 minutes
6.
In addition, take a large bowl, add low flour and lard
7.
Put on disposable gloves and mix the pastry ingredients evenly (you can also use a spatula to slowly mix evenly)
8.
Take out the rosette sauce and divide it into 16 small balls
9.
Finish kneading the dough with oily skin, and pull a glove mask smoothly
10.
Round the dough and let it sit for 30 minutes
11.
Divide the oil skin into 16 small doughs
12.
Divide the pastry into 16 small balls evenly
13.
Take one oil crust, press flat, and put a shortbread
14.
Wrap the shortbread like a bun
15.
All the dough is wrapped in shortbread, closed with the mouth down, covered with plastic wrap and let stand for 15 minutes
16.
Take a dough and roll it into a beef tongue shape
17.
Roll up the dough from top to bottom
18.
After all the dough is rolled up, cover with plastic wrap and continue to relax for 15 minutes
19.
Take a dough and roll it into a long slender tongue-like strip
20.
The dough rolls up again from bottom to top
21.
Roll all the dough, cover with plastic wrap and relax for 15 minutes for the third time
22.
Take a dough and roll it out from the middle to roll it out into a round dough
23.
Put a rose filling on the dough
24.
Wrap the dough and close it down
25.
Wrap all the dough with fillings in turn, press slightly to flatten, and put a salted cherry blossom on the dough
26.
Put it on the bottom of the preheated oven, heat up to 110 degrees, lower the heat to 175 degrees and bake for 30 minutes (for ovens that cannot be individually turned down, remember to cover with tin foil)
27.
After baking the rose flower cake, take it out and let it cool, sealed and preserved
Tips:
1. Lard is a fat refined from pig fat
2. It takes about 3 hours to do it, please operate reasonably according to your own time
3. This flower cake is not colored, if the oven can not be turned down alone, remember to cover the tin foil
4. The temperature and time of the oven can be flexibly adjusted according to the commonly used ovens
