Rose Flower Cake
1.
Pour the glutinous rice flour into the pot, stir-fry slowly on low heat until it turns slightly yellow, that is, cooked glutinous rice flour
2.
Pour the rosette sauce into a bowl and filter out the excess juice
3.
Add cooked glutinous rice flour, mix well and put it in the refrigerator for more than 1 hour
4.
Divide the refrigerated rose fillings into 12 equal parts, and keep them in the refrigerator for 1 hour after rounding.
5.
Pour all the ingredients in the oil skin into the basin, mix and knead into a smooth dough
6.
Cover the kneaded oily skin dough with plastic wrap, put it in a warm place, and relax for 30 minutes
7.
Pour the pastry ingredients into a bowl, mix and knead well
8.
Cover the mixed shortbread with plastic wrap, put it in a warm place and let it rest for 30 minutes
9.
After the relaxation is complete, divide the oily skin and shortbread into 12 equal parts, and round them
10.
Take a portion of the oily skin, press flat, and pack in a portion of the oily pastry
11.
Slowly push the oil skin up with the palm of your hand, so that it completely wraps the oil pastry, and pinch tightly at the closing
12.
Place the dough upside down, and wrap the other dough in turn
13.
Take a portion of the dough and roll it into a tongue shape with a rolling pin
14.
Roll up from top to bottom, squeeze tightly at the closing
15.
In the same way, process the other dough in turn, cover with plastic wrap, and relax for 20 minutes
16.
Roll out the loose dough again into a tongue shape, roll it up, cover with plastic wrap, and relax for 20 minutes
17.
Take a roll and press it in the middle with your finger
18.
Pinch the two ends in the middle
19.
Place it on the kneading pad with the cuff facing up, and roll it into a round shape with a rolling pin
20.
Put rose jam in the middle
21.
Slowly push up with the mouth of a tiger to make the dough wrap the rose paste. When it is completely wrapped, pinch tightly at the mouth
22.
Finish all, put it on a non-stick baking tray with the mouth facing down, press it slightly with your palm
23.
Dip a little red pigment with a wooden stamp and print it on the center of the cake embryo
24.
Put the mold in the middle of the preheated oven, bake 170 for 28 minutes
25.
Bake out and put on the drying net to cool after demoulding
26.
The freshly baked flower cake is really crispy
27.
With a light touch, the pie crust is so crispy that the scum is removed~
28.
Here are some finished pictures
29.
Finished picture
30.
Finished picture
31.
Finished picture
Tips:
1. The lard has good crispiness, so it is not recommended to replace it with other cooking oil~
2. The pastry materials only need to be mixed well, without excessive rounding;
3. The time for the dough to relax must be sufficient to make it easier to operate;
4. Adjust the baking temperature and time according to your own oven.
