Rose Flower Cake
1.
Fry 50 grams of raw flour in an oil-free and water-free pan over medium-low heat until it is slightly yellow and fragrant
2.
Put the peanut kernels and black sesame seeds into the fresh-keeping bag and use a rolling pin to crush them into small particles. After the crushing, the aroma of peanuts and sesame seeds will come out.
3.
Put the rose sauce in a large bowl, then add super cooked flour, ground peanuts and sesame seeds, mix well, taste the taste and then decide the amount of sugar according to your own taste, sweeter and delicious
4.
Divide the finished rose filling into small portions according to the number of skins underneath, and shape them into small balls
5.
Pour all the ingredients in the water and oily skin into a small bowl, mix and knead into a smooth and soft dough (must be softer, it is easy to harden when it is not bread), take out the wrap and wrap it with plastic wrap for 20 minutes
6.
Pour the flour and lard in the pastry into a clean basin, knead the flour and lard by hand, knead the synthetic dough and wrap it in plastic wrap
7.
Divide the water oil skin and the shortbread into the same number of small portions according to the size you like
8.
Take a water and oily skin, flatten it with the palm of your hand, knead it into a round skin, and put it into a shortbread
9.
Then knead the sides of the water and oil skin to wrap the shortbread inside the water and oil skin. Be sure to wrap it tightly so as not to expose it.
10.
Wrap all the water and oily skins and shortbreads and arrange them in the order of the package. Each package should be covered to prevent the skin from drying out. It is not easy to operate underneath.
11.
Take the first small dough wrapped and roll it out into an olive shape. Be careful not to roll it too thin, so as to avoid the layer being too thin to break when it is rolled into a round skin.
12.
Then roll it up from one end inward, and place the seal on the chopping board downwards, and still have to cover it to prevent the dry skin from hardening
13.
Roll them all into rolls in order, and then arrange them in order
14.
Still follow the order, take the first small roll, roll it out vertically (but not too thin) or roll it in from one end, put the seal on the bottom side on the cutting board, or cover it to prevent the dry skin from hardening. It’s all done in order of priority
15.
Take the first small roll that has been rolled twice, squeeze it vertically, then use a rolling pin to roll it out into a thin round skin in the middle, and put a rose filling on it.
16.
Use the tiger’s mouth with your hand or squeeze it tightly around it like a bun. Don’t expose the rose filling.
17.
Flush the sealing part and place it on the chopping board and gently flatten it into a round cake with the palm of your hand. The green rose flower cake is ready.
18.
All the cakes are prepared and placed in the test tray. They can be placed more densely. The flower cakes no longer grow up, but bulge upwards. The oven is preheated by 180 degrees (according to the temperature of your own oven)
19.
Bake the middle layer for 15-20 minutes, take it out to cool, put it in a box, and store it in a sealed container. It’s no problem to store at room temperature for a week, and it’s about a month in the refrigerator
