Roses Can Not Only Make Tea, But Also Make Rose Flower Cakes.
1.
The rose fillings purchased online have relatively high humidity, so you need to add cooked cake powder to mix. (Cooked cake flour can be purchased directly, or glutinous rice flour can be fried for use)
2.
After stirring evenly, divide into 22 grams each, spheronize and refrigerate for later use.
3.
Next, make the oily skin part, mix the lard and hot water with a manual whisk, and do an emulsification. Because the softness of lard at room temperature depends on the room temperature, the hardness is different, and the added water will also be different. Similarly, water is only temporarily mixed with oil, so use it immediately after mixing.
4.
Pour all the flour in the oil skin into the noodle bucket of the chef's machine, and add the mixed lard and cold water. This time we use the chef's machine to knead the noodles. The same is true for hand kneading. We need to knead the dough, which is the dough Smooth and firm.
5.
Good dough, it will hang on the hook of the cook machine and will not fall. We can see the gluten when we open it with our hands, but it hasn’t been connected to one piece, and it has not formed a large film, so I need to stand still and let Connect the film, wrap the oily skin with plastic wrap, seal it, and let it rest for 30 minutes to relax.
6.
Then make the shortbread, stir the low-gluten flour and the pork that has been softened at room temperature with chopsticks to form a flocculent shape, then knead it with your hands, and soften the lard with your hands, so that it can be mixed with the flour.
7.
Divide the water and oil skin dough into small doses, each about 16g. The pastry dough is also divided into small doses, each about 9g. (Cover with plastic wrap all the way to prevent it from drying out)
8.
Flatten the water and oil skin, place the shortbread in the middle, wrap the shortbread completely, and knead it into a ball with the mouth facing down.
9.
Pack them all, remember the order of packing, and then start rolling from the first one.
10.
Flatten the dough and roll it into a beef tongue shape.
11.
Then roll it up from the bottom up, put it down, roll it all up, cover it with plastic wrap, and let it rest for 15 minutes.
12.
Roll the noodles up and gently press with your fingers.
13.
Roll it out again, slightly longer than the first beef tongue shape, roll up, close the mouth down, and relax a little.
14.
Take out one, close it up, and press it with chopsticks in the middle of the dough roll.
15.
Pinch the two ends and press it in the middle, and press it flat, making the surroundings a little thinner and the middle a little thicker.
16.
Wrap the frozen rose filling into the dough, and put it down after wrapping.
17.
Wrap everything and put it in a baking tray, lay out evenly, and squeeze gently. (The oven is preheated at 180 degrees)
18.
Add a little water to the red pigment and put in a few pieces of kitchen paper cut into small pieces.
19.
If there is a seal, you can directly print the pattern in the middle of the cake. If not, you can use chopsticks to mark the pattern. (Use a toothpick to pierce a few holes on the surface to prevent it from bursting during baking)
20.
Put the flower cake in the oven and bake at 180 degrees for about 25 minutes. (Adjust the temperature and time according to the temper of your own oven)
21.
Take it out directly after baking, and the rich rose flower cake is ready.
Tips:
1. When wrapping the rosette filling, the mouth must be tightened. The sugar in the filling will melt under high temperature. If the skin is not tightly pinched, the filling may be exposed when baking.
2. This is a traditional Chinese pastry practice, which can be replaced with different fillings to make different flavors of Chinese pastry.
3. The filling is not too wet to form a dough, too wet to bake and crack, and don't be too dry, the taste is not too good.
4. Before rolling, proof enough time, the dough is soft, easier to handle, and not easy to break.
5. There are finished products sold directly for lard, or you can buy a piece of lard suet and refining it yourself. It is recommended to refining it by yourself for better results.
