Rose Glutinous Rice Flower Cake, Crisp on The Outside, Qqq Inside
1.
The stem of the dried rose corolla is removed and only the petals are used. Soak in cold water, remove and drain, set aside for later use.
2.
First make the water oil skin. Mix all the materials in the water and oil leather part evenly into a dough. Knead the dough for a longer time, be patient, knead until it is smooth and soft is the most basic, the sister paper with plenty of time is best to knead the state of the glove film. The better this step is done, the less likely it is to leak sideways when the bread is pastry. After kneading the dough, seal the bowl tightly with plastic wrap and let it relax in the shade for 30 minutes. It must be sealed tightly, especially in the north where it is relatively dry, and the dough must be carefully moisturized. It will also easily lead to side leakage when it is not packaged in the future. I like softer ones, so I resolutely used 43g of water. At first it was muddy, but the more you rubbed the better, the softer the girl was smooth and the film came out. 37g of water for the girl with no spectrum under my hand~
3.
While the water and oily skin is still relaxing, let's make shortbread dough. In another bowl, mix all the ingredients of the pastry part evenly. Because there is no water involved but only the relationship between oil and flour, it may be very loose and broken at first, not good for agglomeration. But don't worry, take your time, it will be a group in a while. Seal the plastic wrap and keep it moisturized. Set it aside for later use.
4.
Mix all the ingredients in the filling part into a dough. Don’t try to add glutinous rice flour if it’s sticky, just wrap it in the refrigerator and take it out. Different brands of glutinous rice flour have different water absorption capacity. Don't be a robot, adjust the dry powder or liquid according to your own situation.
5.
At this time, the water and oil skin made in step 1 should have been loosened. Take it out and divide it into 6 equal parts. Divide the dough into 6 equal parts. Don't forget to cover the plastic wrap. If the home is too dry, you can cover it with two layers of cling film and then put a damp kitchen towel on the cling film.
6.
Divide the filling into 6 equal parts, all round into balls, cover with plastic wrap and set aside.
7.
Start to wrap the crisp. Take 1 part of the water and oily skin ball, press flat, put 1 part of the shortbread ball on, or push it a little bit to completely wrap the water and oily skin around the shortbread, and finally tighten the mouth.
8.
Close your mouth downward. Put it on the chopping board, squeeze it, and gently roll it out into an oval shape with a rolling pin (don’t try too hard, please treat your pastry gently)
9.
Then roll it up as shown, and you will get a cylinder.
10.
Then flatten the cylinder with your hands, and then roll it out into a strip with a rolling pin, still gently.
11.
Then roll it up again to get the look in the picture.
12.
Do this for 6 servings. Everything is done, still moisturized with plastic wrap, and relax for 20 minutes.
13.
After relaxing, take 1 portion, place your thumb on the center of the cylinder as shown in the picture, and then fold the small circles at both ends toward the middle.
14.
Get the sample paper in the picture. The purpose of this step is to hide the circle, the first is not easy to leak, and the second is more beautiful.
15.
Then squeeze it and squeeze it into a large piece of dough with your hands, or roll it with a rolling pin. If you like it~ In short, it will become like in the picture. You can see that although it is squashed, the small circles are still faintly visible. This side will be wrapped in it for a while, so it won’t be exposed.
16.
Put 1 piece of the newly prepared rose filling on the large dough sheet, wrap it up, and tighten the mouth.
17.
Close down and squash into a cake. You can use edible red pigment to dot a bit, you can omit if you don’t like it~
18.
In the preheated oven, heat up and down at 180°C, middle and lower, and bake for 20-25 minutes. My oven is 72L, so it’s okay to put it in the middle and lower tiers. If you use a small-capacity oven, you can consider putting it on the bottom layer, and then cover it with tin foil when appropriate. This recipe is a white pastry. If you want to get the finished white pastry, you should keep it away from the heat as far as possible, too close. It is easy to color.
19.
Out of the oven, cool to room temperature on the cooling rack, and start eating~
20.
So cute in vain~
Tips:
Sina Weibo: Mi Erqiao
