Rose Flower Cake

Name: Rose Flower Cake
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 200g Plain flour; 75g lard; 100g Rose sauce; 60g Glutinous rice flour; 10g sesame oil; 70g Caster sugar; 5g White wine; 34g water

by Kitchen love

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

The flower cake has a refreshing floral fragrance. Layers of meringue are wrapped with sweet and waxy fillings. It is sweet but not greasy, but it is the most intoxicating.
The flower cake introduced today is a meringue flower cake. You need to be patient when making the meringue, so that the flower cake will have a clear layer and a soft taste.
The filling uses the most trouble-free rose sauce, which will be pickled in April and May every year. You can also buy ready-made bottled rose sauce.

Ingredients

Rose Flower Cake

1. Put 120 grams of plain flour, 35 grams of lard, 20 grams of caster sugar, and 34 grams of water in a basin

2. Mix well and knead into a smooth dough, then wake up for 30 minutes

3. 80g plain flour, 40g lard

4. Mix well and knead into a dough, then wake up for 30 minutes

5. Seal the noodles when waking up to avoid moisture loss

6. Divide the water and oil skin dough and the pastry dough into 15 portions each

7. Take a water and oil skin dough and press it into a round crust, then wrap the pastry dough and round it

8. Cover with plastic wrap after wrapping and let it rest for about 15 minutes

9. Roll out the awake dough into an oval shape

10. Then roll it up from top to bottom

11. Do all the noodles one by one, let it rest for 10 minutes, repeat this method twice

12. Weigh out the rose sauce you need

13. 50 grams of sugar, sesame oil, fried glutinous rice flour, white wine

14. Mix well into fillings, put in the refrigerator for about 20 minutes, take out and divide into 15 equal portions

15. Take a pie crust, fold it in half and press flat

16. Wrap the rose stuffing and press it down

17. Put all the cakes on the baking tray after they are done, and then use food coloring to dot the cakes with red dots

18. Set the oven temperature to 190 degrees and preheat for 20 minutes; then put the baking tray on the third floor of the oven, and bake the upper and lower tubes for 15 minutes and serve.

19. After roasting, take it out and let it cool before serving

Tips:
1. Be sure to close the mouth tightly when the water and oily skin is wrapped in the pastry, otherwise it will be very easy to crack when the skin is rolled;
2. If there is a crisp phenomenon, you can sprinkle some flour on the chopping board to prevent sticking;
3. It is best to wake up for a while after each roll up, which is conducive to crisping.
This recipe uses the Midea Smart Pinshang built-in oven, the model is ET1065PS-21SE, with a large capacity of 65L. Please adjust the baking time appropriately according to the power and temperature difference of your own oven.