Rose Flower Cake

Name: Rose Flower Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 120g All-purpose flour (water and oily skin); 35g Lard (water oil skin); 10g Caster sugar (water oily skin); 50g Hot water (water oil leather); 75g Low-gluten flour (puff pastry); 35g Lard (puff pastry); 80g Rose sauce; 25g Glutinous rice flour

by honey clear

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The pleasure of eating with flowers.
People in Yunnan are good at making flower cakes. There are different flowers throughout the year. The production of flower cakes originated in the Qing Dynasty. The flower cakes made from fine roses were loved by the Emperor Qianlong because of their special flavor. . Among the folks, this cake-making tradition has been passed down to this day and is deeply loved by the people.

Ingredients

120g All-purpose Flour (water And Oily Skin)
35g Lard (water Oil Skin)
10g Caster Sugar (water Oily Skin)
50g Hot Water (water Oil Leather)
75g Low-gluten Flour (puff Pastry)
35g Lard (puff Pastry)
80g Rose Sauce
25g Glutinous Rice Flour

Rose Flower Cake

1. Filling production: glutinous rice flour is fried in a non-stick pan

2. Stir-fried glutinous rice flour is slightly yellow, add rose paste

3. Stir well and put in the refrigerator for later use

4. Add sugar and lard to all-purpose flour

5. While stirring, pour in hot water, stir it into a flocculent shape, then knead it into a smooth dough, knead it until it can pull out the film

6. Add lard to the low-gluten flour, stir it with chopsticks to form a flocculent, and then gently knead it into a dough

7. Divide the water and oily skin and shortbread into 10 parts, and round them

8. Take a water and oily skin dough, flatten and roll it into a round shape, and wrap it in a shortbread

9. Pinch tightly from behind

10. Turn it over and roll it into a beef tongue

11. Roll up the dough

12. Roll each pastry and water oil skin according to the above steps, cover with plastic wrap and relax for 15 minutes

13. After relaxing, take a dough roll and roll it into a beef tongue again

14. Roll it up again, all rolled up, and then cover with plastic wrap and relax for 15 minutes

15. Take a dough roll and press it with your fingers from the middle, and fold it in half.

16. Squash, roll into a dumpling skin shape, and scoop a spoonful of American stuffing on it

17. Pinch tightly from behind

18. Flatten it and put it in a baking tray. You can use food coloring to print flowers, because I also wrapped other stuffings. I will print them to distinguish them. If there is no stamp, you can use it. Preheat the oven to 170 degrees, up and down, and fire for 25 minutes.

19. You can turn on the oven halfway, and if it feels deep, you can cover it with tin foil and continue baking

20. Baked~

Tips:
1. Because I like the taste of Q bombs, I use glutinous rice flour for the filling in the play. If I don't like it, I can replace it with the same amount of flour;
2. Rose sauce can be used ready-made. It is best to buy rose sauce from Anning Eighth Street in Yunnan. The rose flower cake made is more classic and delicious;
3. Every oven has a different temper. You should control the temperature and time according to the temperature of your own oven. The flower cake will be baked until it swells and emits bursts of rose fragrance.