Yunnan Style Flower Rose Moon Cake

Name: Yunnan Style Flower Rose Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 42g High-gluten flour; 168g Low-gluten flour; 400g Flowers rose filling; 2.5g Baking powder; 55g water; 8g honey; 0.05g baking soda; 105g lard; 21g Powdered sugar

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The filling of flowers and roses seems to be made into meringue. Then have a flower rose moon cake? The plan was set, and my heart suddenly changed. I went into the supermarket and conducted a survey on Yunnan-style moon cakes-rose flower cakes, which seem to be the most famous in Yunnan, but I never knew if there were any Yunnan flower moon cakes. After wandering around, I saw Dian-style cloud legs or rose cloud legs, and the spring flower cakes disappeared. My brow furrowed, and I thought about it-now that we have the rose cloud legs, let's simply let go of the flowers and use the flowers as the filling, the cloud legs are crusty, and come to a Dian-style flower rose moon cake. The most important thing is that this crusty skin is much more time-saving and time-saving than the three-folded small crisp. Time is money, this will save a lot of money.

Ingredients

Yunnan Style Flower Rose Moon Cake

1. Ingredients: 42 grams of high-gluten flour, 168 grams of low-gluten flour, 55 grams of water, 8 grams of honey, 2.5 grams of baking powder, 0.05 grams of baking soda, 105 grams of lard, 21 grams of powdered sugar, 400 grams of fresh rose filling

Yunnan Style Flower Rose Moon Cake recipe

2. Mix the high-gluten flour and low-gluten flour through a sieve and set aside. Pour water, honey, and powdered sugar into a large bowl and mix well. Pour in 1/3 powder and mix well. Add lard

3. Stir well. Sift the remaining powder, baking powder and baking soda into the oil batter, knead it into a smooth dough, wrap it in plastic wrap, and relax for 30-50 minutes, divide it into 16 equal parts, and relax for 30 minutes

4. Divide the filling into 16 equal parts. Take a piece of skin, flatten it, put in the stuffing, and wrap it up. Place it down and roll it into a drum shape. Put it into the baking tray, put it in the oven, and heat the middle layer to 210 degrees, lower the heat to 180 degrees, and bake for about 20 minutes. The surface is colored and out

Tips:
1. After the dough is fully relaxed, it will not shrink and reveal the filling when filling;
2. Be sure to pinch the mouth tightly to prevent the filling from flowing out during baking;
3. The size of moon cakes can be adjusted as you like.