Ingredients
Water and oil skin (plain flour) ( 150g ) | Pastry (plain flour) ( 130g ) |
| Rose filling ( 200g ) | Sunflower oil (water-oil skin) ( 50g ) |
Warm water (water Oily skin) ( 80g ) | Salt (watery oily skin) ( 0.5g ) |
White sugar (water and oil skin) ( 25g ) | Sunflower oil (pastry) ( 70g ) |
Cooked flour (filling) ( 15g ) | Rice flour (filling) ( 15g ) |
How to make rose flower cake
1.All required materials are weighed.
2.This is the material for water-oil skin.
3. Stir the flour, sugar, salt, warm water and oil for water-oil crust.
4.Knead into dough, cover with plastic wrap and let rest for 20 minutes.
5.This is the material for making puff pastry.
6. Stir the pastry ingredients, oil and flour.
7.Knead into dough, cover with plastic wrap and let rest for 15 minutes.
8.This is the stuffing material.Pour the rice flour and cooked flour into the rose stuffing and stir evenly.I bought the rose filling online.Rice flour is flour ground from rice.It is also called dipping rice flour, sticky rice flour, and indica rice flour.It is sold online but not here, so I grind it myself with a wall breaker.Point, not bad.Cooked flour is ordinary flour stir-fried in a pan without oil until it turns slightly yellow.
9.This is the stirred filling.
10. Put the relaxed water-oil skin and pastry into pieces as shown in the picture, wrap the pastry with water-oil skin Stand up like a bun.
11.Like this
12.Turn over
13. Roll into slices
14. Stack it up and turn it over.
15.Continue rolling
16.Continue to fold, turn and roll
17.Turn and roll 3 times in total.For the third time, roll it into a thin sheet, evenly, and then roll it up from one end.
18.As shown in the picture, it looks rolled up.
19.Cut it into segments of appropriate size and place them with the cross section facing up.
20.Press with your hand
21.I can’t press it very well and my hands are weak, so I use a rolling pin to roll it out and make the edges as thin as possible.
22. Wrap some fillings, tighten the tiger's mouth, buckle it upside down, and press it gently.
23. Preheat the oven to 200° and put a layer of oil-absorbing paper on the wrapped flower cake.Or put tin foil on a baking sheet and bake at 220° for 20 minutes.OK, wait for it to be released!
24.This is all I have done today.There are many failures.I will continue to improve.Hahaha! Very delicious
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