Rose Flower Cake
1.
All materials are ready.
2.
Put the oily skin material in the basin and knead it into a smooth dough. Put the oily pastry material into the basin and stir it into a dough. Cover with plastic wrap and let it stand for 30 minutes.
3.
Stir-fry glutinous rice noodles while noodles are soaking up, and cook the glutinous rice noodles until light yellow without oil.
4.
Take 150 grams of rosette sauce.
5.
Add the chopped cooked walnuts, glutinous rice flour, and milk (the milk can be added in an appropriate amount, and it can form a dough or not).
6.
Squeeze into a ball with your hands
7.
The filling is divided into about 9 portions and rounded (about 23 grams each).
8.
Divide the oil skin into 9 portions (about 18 grams), and divide the shortbread into 9 portions (about 13 grams each), and round them separately.
9.
Take a loose oily skin dough, roll it out, and put a shortbread.
10.
It is wrapped like a bun.
11.
Turn it over and roll it out.
12.
Roll it up from top to bottom, put the plastic wrap on the side, and make the other dough in order and arrange them neatly.
13.
Take out the first rolled dough, roll it out again, roll it up from top to bottom, and do everything else.
14.
Comparison of the first rolled dough and the second.
15.
Take the first dough, press it with your fingers in the middle, and fold it in half.
16.
Press flat, roll into a circle, and pack with rosette paste filling.
17.
After wrapping, turn it over and squash it slightly.
18.
When everything is done, put it on the baking tray.
19.
Garnish with food coloring.
20.
Put it into the preheated oven and fire it up and down at 180 degrees for 25 minutes.
Tips:
1. It is recommended to cover the whole process with plastic wrap for novices or slow hands.
2. The rose flower filling can also be replaced with other fillings that you like.
3. The temperature and time are for reference only, and should be adjusted appropriately according to your own oven.
4. According to different seasons, different temperatures, differences between north and south, the water absorption of flour is also different. Make appropriate adjustments according to the softness and hardness of the dough. The surface of the oily skin should be as soft as an earlobe.
5. The oily skin does not need to be out of the film, but the proofing time should be sufficient.
