Rose Flower Cake

Name: Rose Flower Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Rose flower; 150g honey; 2g salt; 600g Water noodles; 300g Oil pasta; 100g Cooked glutinous rice flour; 500g Rock sugar powder

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The flower cake is a specialty of Yunnan. I just came back from Yunnan and I always miss the rose flower cake. In order to be able to make a thin-skinned flower cake with a lot of stuffing, it took a lot of setbacks to buy a dozen catties of Damascus edible rose petals in the rose garden. It was really hard work just for this rose flower cake. The hard work pays off, and the flower cakes made are super delicious. I made 30 of them all at once, and the foodies who smelled the fragrance gave me a clean share. I only ate one and a half, ha ha. Everyone's appreciation makes me feel very fulfilled. I have made rose flower cakes before, using white sugar. This time I changed the recipe and used rock sugar and honey. Needless to say, the taste must be better. In order for the puff pastry to have a crispy taste, the recipe of this crust is specially consulted by the pastry chef. A little inverted syrup is added, and a small detail makes the puff pastry crispy. The taste is really different. Those who like it must be Collect this recipe! Details determine success or failure!

Ingredients

Rose Flower Cake

1. Wash and dry the water on the surface when dry cleaning, add crushed rock sugar to the rose petals

2. How to make rose flower cake step 22. Seal and marinate for 2 days, and seal and marinate for 2 days

3. In the marinated rose sauce

4. Add honey and cooked glutinous rice flour, mix into rose filling

5. Ingredients for the water noodles: 350 grams of flour, 100 grams of grape seed oil, 150 grams of water, 5 grams of inverted syrup, put all the ingredients together and make the water skin dough

6. Ingredients for the oily dough: 50 grams of butter, 50 grams of grape seed oil, 200 grams of flour, all put in a basin and become an oily dough

7. After the two kinds of dough are combined, cover with plastic wrap for more than 1 hour. The ratio of water skin to oil skin is 2:1

8. Huhao water skin is divided into 20 grams of medicine, oil skin is divided into 10 grams of medicine

9. Wrap oily skin noodles with water-skin dough

10. Roll the bar and then roll it up, then continue to roll it and roll it again. This action is done three times in total

11. Then fold it in half, roll it into a round dough, and wrap 40-50 grams of stuffing

12. Roll it out a little after squashing

13. Put in the baking tray

14. Preheat the oven at 160 degrees for 5 minutes, bake for 18-20 minutes

Tips:
1. The ratio of water skin to oil skin is 2:1. The water skin has some inverted syrup for mooncakes, which can make the pastry have a crispy taste. This is the detail pointed by the pastry chef!

2. The filling should be 40-50 grams, and the filling is more delicious when you eat it yourself, but it is more difficult to pack. Of course, it's okay to put less fillings.