How to make rose flower cake

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  1. Prepare the ingredients needed for water-oil skin and weigh them.(The amount in the picture is for 3 servings.)

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  2.Prepare the ingredients needed for pastry , weigh.It’s also 3 servings.

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  3. First make the water and oil skin, weigh the water and white sugar for the water and oil skin, Pour peanut oil and corn oil (mixed together) into a clean basin without oil and water, and stir evenly.Sift in the plain flour again.

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  4. Use two pairs of chopsticks to stir at the same time until there is no dry flour.Wrap it in plastic wrap and let it rest.

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  5. Make the pastry again, pour the weighed peanut oil and corn oil together Pour into the bowl you just used and sift in the plain flour.

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  6. Also use two pairs of chopsticks to stir until there is no dry flour.Wrap it in plastic wrap and let it rest.

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  7.While the dough is relaxing, make the rose filling.Weigh the required ingredients.The sugar rose filling is made in-house.Already posted in the recipe.

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  8.Put the weighed sugar, corn oil, honey, and fresh roses (frozen in the refrigerator ) of ordinary flour, pour it into the small basin containing the sugar rose jam, and stir evenly.spare.

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  9. While making the rose filling, the pastry is almost ready to relax.Divide the water-oil dough and puff pastry into 20 small portions, then knead them until they have a nicer shape.Cover with plastic wrap.

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  10. Flatten the water-oiled dough into small discs and wrap it in puff pastry.Use the tiger's mouth of your right hand to close the mouth, mouth facing down, do it one by one, cover with plastic wrap and let it rest.

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  11.While making the pastry, the rose filling is almost relaxed.Knead it and divide it into small balls as evenly as possible, 20 in total.spare.

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  12. While dividing the rose filling, the pastry is also relaxed.Flatten the relaxed pastry dough, roll it into a beef tongue shape, and roll it up from one end to the other.

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  13. Roll out the rolled strip with the edge facing up, and then roll it up.Cover with plastic wrap.

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  14. Roll out the rolled dough into a dumpling wrapper shape, then wrap it in the dough Rose filling.Close the mouth downwards.

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  15. Spread a thin layer of corn oil on the baking sheet and preheat the oven at the same time , 180 degrees, 10 minutes.Then press the stuffed dough into small rounds and place them on the baking sheet.

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  16.Put it into the oven at a temperature of 180 degrees, with upper and lower tubes, for 20 minutes.