Rose Flower Cake
1.
Water and oil skin: 200 grams of high-gluten flour, 20 grams of soft white sugar, 50 grams of edible vegetable oil, 80 grams of water. Butter skin: 160 grams of all-purpose flour, 70 grams of edible vegetable oil
2.
The raw materials of water and oily crust and pastry are respectively mixed and kneaded into a dough, and the dough is covered and proofed for 40 minutes
3.
40 grams all-purpose flour and fried
4.
Cooked peanuts, crushed cooked sesame
5.
Mix in rose sauce, cooked flour and mix well
6.
Two kinds of dough are divided into eight equal small doughs
7.
Take a portion of the water and oil skin into a round shape, take any portion of the pastry and wrap it into the wafer of water and oil skin, tighten the opening, and place it down in sequence
8.
Roll out the embryo with the two kinds of dough mixture, and turn the dough into the long dough. The original dough is up, roll it up in one direction and make it in order. Proof again for 20 minutes.
9.
The embryo that has been awake is closed with the mouth facing upwards, and the dough is rolled out again, and rolled up in one direction
10.
Cut in the middle and divide into two
11.
Flatten and round with the cut side up
12.
Turn it over, put the original knife with the cut side down, wrap the rose sauce, place it with the mouth down, flatten it into a pie with a rolling pin
13.
Preheat the oven 180 degrees, middle level, upper and lower fire, 25 minutes
Buy on JD
Buy on Amazon
