Rose Flower Cake
1.
This time I chose Kushui Rose, one of the edible roses. This flower is not as big as the Damascus flower, but the color is darker, the color of the finished product will be more beautiful
2.
The petals are picked and soaked in light salt water for 30 minutes, and then washed and dried to remove the surface moisture. Squeeze the water with your hands when you fish it out, otherwise too much water is not easy to dry. I dried it all night
3.
Dry the petals with water on the surface, put them in a clean pot, and put in white sugar
4.
Rub with your hands until the petals wilt
5.
Add the fried glutinous rice flour
6.
Mix evenly to become a filling.
7.
For fear that the ratio of oily skin and watery skin will be listed in the ingredient list, some people will not be able to figure it out, so I will explain it here. Ingredients for oily skin: lard 50g, flour 100g.
8.
Knead evenly and form an oily dough
9.
Water skin materials: 350 grams of flour, 100 grams of lard, 150 grams of boiling water, 5 grams of invert syrup. Rinse the lard with boiling water and let it cool, then add flour and syrup
10.
Knead into the dough is the water and oily skin
11.
Cover the two kinds of dough with plastic wrap for about 1 hour
12.
Divide the dough into ingredients: the shortbread is divided into 10 grams, and the water and oily skin is divided into 20 grams.
13.
Take a water and oily skin agent to wrap the shortening agent
14.
Roll it into a long strip, and then roll it up from one end. This action has to be repeated 3 times
15.
This is the dough after rolling 3 times
16.
The rolled agent is folded in half, and then rolled into a round piece to wrap about 30 grams of filling, wrapped tightly and squashed.
17.
Put it all in the baking tray
18.
After preheating the oven at 170°C and lowering at 150°C, put it in the oven and bake for 25 minutes. The middle level of my oven is a bit lower, so I use different temperatures for the upper and lower temperatures. Specific can be adjusted according to your own oven
19.
The baked rose flower cake, thin crust filling, crisp crust filling, delicious, oh
Tips:
1. The fillings of roses should not be too wet, otherwise it will not be easy to wrap. If the rose flower after rubbing has sugar juice, squeeze it out so that it won't get too wet.
2. The invert syrup is used to make the puff pastry look beautiful after it is baked. If there is no or no need to add it, or use the same amount of honey instead.
