Rose Flower Cake

Name: Rose Flower Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Rose candy; 100g Cooked glutinous rice flour; 20g Cooked white sesame

by Little Chef's Fragrance

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Spring is the season when everything is revived and the flowers are in full bloom, with the fragrance of birds and flowers everywhere, and the feeling of spring is full.
My friend’s rose garden had a good harvest this year. They sent me two large pockets of fresh roses with dew on the petals. The scent is tangy, which makes me feel that if I don’t use these roses to make some tall food, I’m sorry. Tasty roses.
Hey, let's use the most delicious roses to make the most delicious flower cake!
Of course, before making rose flower cakes, we still need to make rose sugar sauce!
Because most of the fillings of the flower pie still use the freshest rose candy!
Rose sugar sauce has a link in my previous blog post http://home.meishichina.com/space-429061-do-blog-id-524725.html"

Ingredients

Rose Flower Cake

1. Prepare rose candy. Mix all the ingredients for the filling together. Make into rose flower filling.

2. A total of 20 copies.

3. Mix the oily skin materials evenly, put them in a fresh-keeping bag and put them in the refrigerator or relax at room temperature for 30 minutes.

4. Put the shortbread into a fresh-keeping bag and put it in the refrigerator or relax at room temperature for 20 minutes.

5. The two types of dough after relaxation were divided into 20 pieces.

6. Take 1 oily skin, squeeze it slightly, and pack 1 oily pastry.

7. Tuck the tiger's mouth and surround the shortbread.

8. After tightening, close your mouth down.

9. Slightly squeeze the kneaded pastry and roll it into an oval shape from the middle to the ends;

10. Rolled up from bottom to top, with the mouth facing upwards.

11. Line up and relax for 15 minutes.

12. Slightly squeeze it with your hands, and then roll it into an oval shape from the middle to the ends;

13. Rolled up from bottom to top.

14. Close your mouth down and relax for 20 minutes.

15. Take the loosened pastry, close it upwards, and press the two ends toward the middle.

16. Roll into a circle and pack the stuffing.

17. Close your mouth downward.

18. Press flat. Dip the chopsticks with red pigment and point a red in the middle.

19. Put it into the preheated oven, 170 degrees, about 20 minutes.

20. Delicious.

Tips:
For long-term storage of rose sauce, the ratio of flowers to sugar is about 1:3. And be sure to keep it sealed in an oil-free and water-free bottle. We don’t need to put too much sugar in the fillings for the flower pie, about 1.5 to 2 times, and the storage time is very short, so it doesn’t need to be so strict!