Yunnan Classic Pastry~【rose Flower Cake】

Name: Yunnan Classic Pastry~【rose Flower Cake】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g All-purpose flour; 35g lard; 7g Sugar; 50g Hot water; 100g Rose sauce; 20g Cooked glutinous rice flour; 25g Chopped cooked peanuts; Some Red yeast powder; Some water

by coffee. Mocha

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

The flower cake is a shortbread cake made of edible roses that are unique to Yunnan. Its outer layer of meringue is as thin as a cicada's wing, and the layers of pastry fall off.
The rose filling is fragrant, soft and sweet, which is deeply loved by everyone. What should we do if we want to eat fresh crispy flower cakes, who can't go to Yunnan at any time to taste delicious food? Do it yourself. Today, I used my new toy rice-white Bai Tsui oven to make this Chinese pastry. It was not worse than the one I bought, and it was very delicious~~"

Ingredients

Yunnan Classic Pastry~【rose Flower Cake】

1. First make the filling. Fry the raw peanuts first, and chop them with a knife.

Yunnan Classic Pastry~【rose Flower Cake】 recipe

2. Put all the filling materials into the container.

3. Stir well.

4. Divide equally into 10 portions, round into circles, and refrigerate for later use.

5. Make water oil leather. 120 grams of flour, sugar, 35 grams of lard, add 50 grams of hot water and stir quickly with a spoon to form a flocculent.

6. Then knead the dough with your hands until smooth.

7. Make shortbread. Add 75 grams of flour to 35 grams of lard and stir.

8. Knead the dough with your hands until smooth.

9. Divide the water and oil skin dough and the pastry dough into ten portions.

10. Take a water and oily skin and press it flat, and put a shortbread in the middle.

11. : Close the edges and close the mouth.

12. All finished, cover with plastic wrap.

13. Use a rolling pin to flatten the wrapped dough with the smooth side down and roll it into an oval shape.

14. Roll up from top to bottom.

15. Complete one.

16. Do it all in turn.

17. Roll it smoothly side down again into a long strip.

18. Roll up from top to bottom.

19. All done.

20. Take a noodle roll and lightly press it in the middle with chopsticks.

21. Push both sides to the middle and press flat.

22. Use a rolling pin to roll it up, down, left, and right.

23. Pack the rose filling.

24. Close your mouth.

25. With the seal facing down, press gently with the palm of your hand to flatten it and put it on the baking tray.

26. Pack them all in order.

27. Dilute with red yeast rice powder and water, dip a small amount of red yeast rice water on the wooden stamp, and cover the center of the cake base with the stamp. Use a toothpick to pierce a few small eyes in the obvious place of the red stamp, and let the dough heat out when baking, avoiding the high temperature of the filling.

28. Preheat the oven in advance. In order to avoid over-coloring on the surface, select 7 in the function option which is less irritated. After preheating is complete, put the baking pan in the oven, middle level, 175 degrees, 30 minutes (please adjust the temperature and time according to your own oven habits).