Rose Glutinous Rice Wife Cake
1.
Weigh the filling materials, first make the rose glutinous rice filling
2.
Put the sugar, lard, and water in a non-stick pan
3.
Bring to a boil
4.
Pour in glutinous rice flour, stir quickly until thick and almost cooked
5.
Add rose flower paste and mix well
6.
Turn off the heat, pour in cooked white sesame seeds
7.
Mix well
8.
Put it on a plate, cover with plastic wrap, and put it in the refrigerator for later use
9.
Weigh the oily skin and pastry materials
10.
Mix separately and knead into a smooth dough
11.
Divide 20 parts equally
12.
Take a piece of water and oily skin and press flat, put a piece of shortbread
13.
Wrap it, close the mouth and squeeze it tightly, make it all, cover with plastic wrap, and let it rest for 15 minutes
14.
Take a loose piece of dough and roll it into an oval shape
15.
Roll up from top to bottom
16.
Prepare everything, cover with plastic wrap and let it rest for 15 minutes
17.
Take a loose piece of dough and roll it out again
18.
Roll up from top to bottom
19.
Prepare everything, cover with plastic wrap and let it rest for 15 minutes
20.
Divide the refrigerated fillings equally into 20 portions for later use
21.
Take a loose piece of dough and press both ends toward the middle to flatten
22.
Roll it into a thick dough with thin edges in the middle, and put a piece of rose glutinous rice filling
23.
Wrap and squeeze tightly, close the mouth downwards, roll out into a pie, and place in a baking tray
24.
Brush with a layer of whole egg liquid, sprinkle with white sesame seeds, and make three cuts on the surface, to penetrate the surface to the filling to prevent the filling from bursting during the baking process
25.
Put it in the preheated oven, middle level, upper and lower heat, 175 degrees, about 25 minutes
26.
It smells really good
27.
Don’t disappoint the spring, bring your wife’s cakes, meet up with friends, and go hiking
