The Taste of Spring-rose Flower Cake
1.
Mix the puff pastry ingredients together and knead it into a dough, and let it sit for 20 minutes.
2.
Knead the oily skin material into a dough and let it sit for 20 minutes.
3.
Cover with plastic wrap to prevent moisture loss and dry skin. I use a disposable shopping bag, which is not bad.
4.
Mix the raisins and goji berries.
5.
Then put the rosette sauce in, mix well, and the filling is adjusted.
6.
Divide the puff pastry and the oily crust dough into 24 equal parts, 21g puff pastry / 16g oily crust each.
7.
Squeeze the oily crust, wrap the pastry, and close down.
8.
The 24 dough is ready, remember to cover with plastic wrap at any time to prevent the water from evaporating.
9.
Roll the dough into a beef tongue shape and roll it up.
10.
Beef Tongue Roll
11.
Roll the dough into a long tongue and roll it up again.
12.
This time the shape is smaller than the last time!
13.
Roll the dough into a thick crust on the two sides, wrap the rosette filling, and round it. Preheat the oven to 180 degrees (my oven can only bake 12 at a time).
14.
Oven at 180 degrees, middle level, about 20 minutes, the rose flower cake will be out of the oven.
15.
The rose flower cake is baked!
16.
Finished picture
17.
It's delicious!